Name: Soy-Ginger Brined Chicken Stir-Fry with Crisp Vegetables
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-size pieces; 4 cups broccoli florets; 1 large red bell pepper, sliced; 1 cup sugar snap peas, trimmed; 1 medium carrot, cut into thin matchsticks; 2 tbsp soy sauce (plus extra for sauce); 2 tbsp rice vinegar; 1 tbsp fresh ginger, grated; 2 cloves garlic, minced; 1 tbsp honey; 2 tsp cornstarch; 1 tbsp sesame oil; 2 tbsp neutral oil (canola or vegetable); 2 cups cooked jasmine rice (for serving); 6 cups water (for brine); 3 tbsp kosher salt (for brine)

Soy-Ginger Brined Chicken Stir-Fry with Crisp Vegetables

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This Soy-Ginger Brined Chicken Stir-Fry is an Asian fusion dinner designed for maximum flavor and tenderness in just 30-40 minutes. Brining the chicken briefly in a salt solution ensures juicy, tender pieces, while the vibrant mix of broccoli, snap peas, bell pepper, and carrots delivers crunch and color. The sauce balances savory soy, bright vinegar, and a hint of honey, coating every bite in glossy deliciousness. With simple prep and a foolproof cooking technique, this dish is approachable for home cooks and sure to become a weeknight favorite. Serve it over aromatic jasmine rice for a comforting, satisfying meal everyone will love.

Ingredients

Instructions

Make a brine by dissolving 3 tbsp kosher salt in 6 cups water in a large bowl. Add chicken pieces and brine for 15 minutes. Drain and pat chicken dry thoroughly with paper towels.
While chicken brines, prep all vegetables and set aside.
In a small bowl, whisk together 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp grated ginger, 2 tsp cornstarch, and 2 tbsp water for the stir-fry sauce.
Heat 1 tbsp neutral oil in a large nonstick skillet or wok over medium-high heat. Add chicken and stir-fry until browned and just cooked through, 5-6 minutes. Remove chicken to a plate.
Wipe pan if needed, add remaining 1 tbsp oil and sesame oil. Add broccoli, carrots, and bell pepper. Stir-fry 2-3 minutes, then add sugar snap peas and stir-fry 2-3 minutes more, until vegetables are crisp-tender.
Return chicken to pan, add garlic, and pour in sauce. Toss and stir for 1-2 minutes until sauce thickens and everything is evenly coated.
Serve hot over steamed jasmine rice.