ginger chicken stir fry recipe

Written ByJenny Smyth Posted on
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The Best ginger chicken stir fry recipe

I’ve been making ginger chicken stir fry for years, and it’s still a staple in my household. I love this recipe because it’s quick, easy, and packed with flavor. The combination of tender chicken, crunchy vegetables, and aromatic ginger is a match made in heaven.

My kids adore it, and it’s a great way to get them to eat their veggies. Plus, it’s a healthy option that’s perfect for busy weeknights or lazy Sundays. The key to this recipe is the balance of sweet and savory flavors – the ginger adds a depth of flavor that’s hard to resist.

I like to serve it over rice or noodles, but you can also serve it with some crusty bread for a more filling meal. One of the best things about this recipe is how versatile it is – you can customize it to suit your tastes by adding different vegetables or using various types of protein. It’s also a great way to use up leftover vegetables or meat from last night’s dinner.

I’ve even been known to add some heat with red pepper flakes or sriracha for an extra kick. Overall, ginger chicken stir fry is a recipe that never fails to please – and I’m confident you’ll love it just as much as my family does. I’ve served it at countless family gatherings and potlucks, and it’s always been a hit.

Whether you’re in the mood for something comforting and familiar or looking for a new adventure in the kitchen, this recipe delivers on both fronts.

Ginger Chicken Stir Fry

Ginger Chicken Stir Fry

4.8 from 1938 votes

A quick and flavorful stir fry featuring tender chicken pieces and crisp vegetables in a savory ginger sauce. This dish comes together in minutes, making it perfect for a busy weeknight dinner.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Sauce

1/4 cup low-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons grated fresh ginger
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes

👨‍🍳Directions

1In a medium bowl, combine the sliced chicken with 2 tablespoons soy sauce and cornstarch.
2Toss to coat evenly and let marinate for 10 minutes while you prepare the sauce.
3In a small bowl, whisk together the chicken broth, 3 tablespoons soy sauce, grated ginger, rice vinegar, honey, sesame oil, and red pepper flakes.
4Set the sauce aside.
5Heat a large wok or skillet over high heat until a drop of water sizzles on contact.
6Add 1 tablespoon of vegetable oil and swirl to coat the surface.
7Add the marinated chicken in a single layer and cook without stirring for 2 minutes until the bottom is golden brown.
8Stir fry for another 2 to 3 minutes until the chicken is cooked through and no longer pink.
9Transfer to a plate.
10Reduce heat to medium-high and add the remaining 1 tablespoon of oil.
11Add the sliced bell peppers and snow peas and stir fry for 2 minutes until they are crisp-tender and bright in color.
12Add the minced garlic and cook for 30 seconds until fragrant.
13Return the cooked chicken to the wok.
14Pour the prepared sauce over the chicken and vegetables.
15Stir fry for 1 to 2 minutes until the sauce thickens and coats everything evenly.
16Remove from heat and garnish with sliced green onions.
17Serve immediately over steamed rice.

🔧Equipment

Large wok or skillet
Cutting board
Chef’s knife
Mixing bowls
Measuring spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 65mg🧂Sodium: 900mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 32g

📝Notes

For extra heat, add more red pepper flakes or a sliced chili pepper. You can substitute broccoli or snap peas for the snow peas. To save time, use pre-sliced chicken strips.

Watch Video Of How Ginger Chicken Stir Fry Works

I always keep leftovers from this recipe in the fridge for up to 3 days – they reheat beautifully in the microwave or oven.

You can also freeze cooked chicken and sauce for up to 3 months – just thaw overnight in the fridge before reheating.

When serving this dish at parties or gatherings, consider setting up a DIY station with various toppings like sliced green onions, diced carrots, and chopped fresh herbs – everyone loves getting creative with their meal.

❓ Frequently Asked Questions About Ginger Chicken Stir Fry

Q: What type of protein can I use in place of chicken?

You can use beef, pork, tofu, or shrimp in place of chicken – just adjust the cooking time accordingly.

Q: Can I make this recipe in advance?

Yes, you can make the sauce and marinate the chicken ahead of time – just cook the chicken when you’re ready.

Q: How do I prevent the ginger from overpowering the other flavors?

Use fresh ginger instead of powdered – it has a milder flavor that will add depth without overpowering the dish.

Q: Can I serve this dish as a main course or is it better as an appetizer?

This recipe works well as either a main course or an appetizer – just adjust the portion sizes accordingly.

Q: Do I need any special equipment to make this recipe?

No special equipment is required – just a large skillet or wok will do.

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