Name: Ginger-Soy Brined Chicken Stir-Fry with Crunchy Vegetables
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken breast, sliced thin; 4 cups broccoli florets; 1 large red bell pepper, sliced; 1 cup snap peas, trimmed; 3 tbsp low-sodium soy sauce (or tamari for gluten-free); 1 tbsp fresh ginger, minced; 3 cloves garlic, minced; 1 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp olive oil (for stir frying); 1 tsp cornstarch (optional, for thickening); 2 cups chicken broth (low sodium); 6 cups ice + 2 cups water (for brine); 2 tbsp kosher salt (for brine)

Ginger-Soy Brined Chicken Stir-Fry with Crunchy Vegetables

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This Ginger-Soy Brined Chicken Stir-Fry delivers maximum flavor and juiciness in every bite—thanks to a quick brining technique that ensures moist, tender chicken. Asian fusion flavors come alive with a punchy mix of ginger, garlic, and crunchy vegetables, all tossed in a savory soy-based sauce. The quick brine is a game-changer, infusing the chicken with flavor and locking in moisture, while keeping the dish high in protein and low in carbs. With vibrant colors and crisp textures, this stir-fry is as satisfying to eat as it is beautiful to serve. Perfect for a family dinner or meal prep!

Ingredients

Instructions

Prepare a brine by dissolving 2 tbsp kosher salt in 4 cups hot water. Stir to fully dissolve, then add 6 cups ice + 2 cups cold water to cool the brine quickly.
Place sliced chicken breast in brine for 15 minutes while preparing vegetables. Drain and pat chicken dry after brining.
In a small bowl, whisk together soy sauce, rice vinegar, ginger, garlic, and chicken broth. Set aside.
Heat a large skillet or wok over medium-high heat. Add olive oil, then chicken. Stir-fry 3-4 minutes until just cooked. Remove chicken to a plate.
Add broccoli, bell pepper, and snap peas to the pan. Stir-fry for 3-4 minutes until crisp-tender. Return chicken to the pan.
Pour in the soy-ginger sauce. Stir and cook for 2-3 minutes, letting flavors combine. If you want a thicker sauce, dissolve 1 tsp cornstarch in 2 tbsp water and add to skillet, stirring until thickened.
Drizzle with sesame oil, toss, and serve hot.