Ginger Garlic Chicken Stir Fry

Name: Ginger Garlic Chicken Stir Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 lb boneless chicken breast, thinly sliced; 2 tbsp soy sauce; 1 tbsp cornstarch; 2 tbsp vegetable oil; 2 cloves garlic, minced; 1 inch ginger, grated; 1 cup broccoli florets; 1 red bell pepper, sliced; 1 carrot, julienned; 1/2 cup snap peas; 2 tbsp oyster sauce; 1 tbsp honey; 1/4 cup chicken broth; Sesame seeds for garnish; Salt and pepper to taste

🕒 Prep: 15 min

🔥 Cook: 10 min

🍽 Serves: 4

★★★★★

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If you're in the mood for something savory, quick, and packed with flavor, this Ginger Garlic Chicken Stir Fry is your go-to dish. It's a delightful mix of tender chicken, vibrant veggies, and a tangy sauce that will have you coming back for seconds. Perfect for a busy weeknight or a casual dinner with friends.

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Ingredients for Ginger Garlic Chicken Stir Fry

Chicken breast is lean and cooks quickly, making it perfect for stir-fries. Soy sauce adds a salty umami flavor, while cornstarch helps thicken the sauce and gives the chicken a nice coating. Vegetable oil is used for its high smoke point, ideal for stir-frying. Garlic and ginger are the aromatic stars, infusing the dish with their bold flavors. The mix of broccoli, red bell pepper, carrot, and snap peas not only adds color but also provides a delightful crunch. Oyster sauce imparts a slightly sweet and savory depth, balanced by a splash of honey. A bit of chicken broth helps the sauce coat everything nicely. Finish with sesame seeds for a bit of nutty crunch, and season everything to taste with salt and pepper.

Tips & Tricks

Slice chicken thinly against the grain for tenderness.
Prep all your ingredients before you start cooking — stir-frying goes fast!
Use fresh ginger and garlic for the best flavor.
If you like a bit of heat, add a dash of red pepper flakes.

Serving Suggestions

This stir fry pairs beautifully with steamed jasmine rice or fluffy quinoa. For a low-carb option, serve it over cauliflower rice. A side of cucumber salad or steamed dumplings would also complement the meal nicely.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?: Absolutely! Chicken thighs are a bit more forgiving and stay juicy.
What if I don't have oyster sauce?: You can substitute with hoisin sauce or simply increase the soy sauce and add a dash of fish sauce for depth.
How do I store leftovers?: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Ginger Garlic Chicken Stir Fry Recipe Walkthrough

Start by slicing the chicken breast thinly and tossing it in a bowl with soy sauce and cornstarch. This simple marinade not only flavors the chicken but also helps it stay juicy. Let it sit for about 15 minutes — just enough time to prepare your vegetables.

Heat up a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once it’s hot, add the marinated chicken. Stir it occasionally and cook until it’s nicely browned and cooked through, which should take about 5 to 7 minutes. Remove the chicken and set it aside.

In the same pan, add the remaining oil. Toss in the minced garlic and grated ginger, stirring for about a minute until they’re fragrant and lightly golden. Then, add your broccoli, bell pepper, carrot, and snap peas. Stir-fry these veggies for 3 to 4 minutes. You want them crisp-tender, not mushy.

While the veggies are cooking, mix together the oyster sauce, honey, and chicken broth in a small bowl. Pour this sauce over the veggies, stir to combine, and then add the chicken back to the skillet. Toss everything together and let it cook for another 2 minutes to heat through and meld the flavors.

Finally, taste and season with salt and pepper as needed. Before serving, sprinkle some sesame seeds over the top for a bit of extra flavor and crunch.

Why You'll Love This Recipe

Quick and easy — ready in under 30 minutes.
Packed with fresh, nutritious vegetables.
Combines the classic flavors of ginger and garlic.
Simple ingredients, big on flavor.
Customizable — swap in your favorite veggies.

Ingredients

1 lb boneless chicken breast, thinly sliced

2 tbsp soy sauce

1 tbsp cornstarch

2 tbsp vegetable oil

2 cloves garlic, minced

1 inch ginger, grated

1 cup broccoli florets

1 red bell pepper, sliced

1 carrot, julienned

1/2 cup snap peas

2 tbsp oyster sauce

1 tbsp honey

1/4 cup chicken broth

Sesame seeds for garnish

Salt and pepper to taste

Step-by-step Instructions

1. In a bowl, combine sliced chicken, soy sauce, and cornstarch. Mix well and set aside to marinate for 15 minutes.

2. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from pan and set aside.

3. In the same skillet, add remaining vegetable oil. Sauté garlic and ginger until fragrant, about 1 minute.

4. Add broccoli, bell pepper, carrot, and snap peas to the skillet. Stir-fry for 3-4 minutes until vegetables are crisp-tender.

5. In a small bowl, mix oyster sauce, honey, and chicken broth. Pour over the vegetables.

6. Return the chicken to the skillet and toss everything together until well combined and heated through, about 2 minutes.

7. Season with salt and pepper to taste. Sprinkle sesame seeds on top before serving.

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