Introduction
Ginger Chicken Stir-Fry is a delightful dish that brings together the vibrant flavors of fresh ginger and tender chicken. This recipe is not only quick to prepare but also packed with nutrients, making it a perfect choice for busy weeknight dinners.
The beauty of this stir-fry lies in its versatility; you can easily customize the vegetables or adjust the seasoning to suit your preferences. With just a few simple ingredients, you can create a meal that bursts with flavor and is sure to impress your family or guests.
Ingredients
- 1 pound boneless, skinless chicken breast, thinly sliced
- 1 tablespoon cornstarch
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or brown sugar
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Directions & Preparation
- In a medium bowl, combine the sliced chicken and cornstarch. Toss until the chicken is evenly coated and set aside for about 10 minutes to marinate.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken to the skillet in a single layer. Cook for about 4–5 minutes until browned and cooked through, stirring occasionally. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil. Stir-fry the broccoli, bell pepper, and carrot for 3–4 minutes until the vegetables are crisp-tender.
- Add the minced garlic and grated ginger to the vegetables, cooking for an additional 30 seconds until fragrant.
- Return the cooked chicken to the skillet with the vegetables. Add the oyster sauce, rice vinegar, sesame oil, honey or brown sugar, and red pepper flakes (if using). Stir well to combine all ingredients, cooking for another 2 minutes until everything is heated through.
- Taste and season with salt and pepper as needed. Serve immediately over steamed rice or noodles.
FAQs
What if my stir-fry sauce is too thick?
If your sauce is too thick, you can add a splash of water or chicken broth to thin it out to your desired consistency.
Can I substitute the chicken with another protein?
Yes, you can use shrimp, beef, or tofu instead of chicken. Adjust the cooking time accordingly for different proteins.
How do I prevent the chicken from being dry?
Make sure to not overcook the chicken. Cook it just until it’s no longer pink in the center, and marinating it beforehand helps retain moisture.
What vegetables can I add to this stir-fry?
You can add snap peas, zucchini, or mushrooms for additional flavor and nutrition.
Can I make this dish spicier?
Yes, you can increase the amount of red pepper flakes or add sliced fresh chilies for more heat.
What can I do if my ginger flavor is too mild?
You can increase the amount of ginger used in the recipe or add a bit of ginger paste for a stronger flavor.
Can I use dried ginger instead of fresh?
While fresh ginger is recommended for the best flavor, you can use dried ginger in a pinch; just use about 1/4 teaspoon for every tablespoon of fresh ginger.
Conclusion
Ginger Chicken Stir-Fry is a fantastic way to enjoy a delicious meal that is both quick and healthy. With its bright flavors and colorful presentation, it’s sure to become a favorite in your household.
Feel free to experiment with different vegetables and spices to make this dish your own. Happy cooking!
Recipe Card
Savory Ginger Chicken Stir-Fry for Home Cooks
Ingredients
- 1 pound boneless skinless chicken breast, thinly sliced
- 1 tablespoon cornstarch
- 1 cup broccoli florets
- 1 bell pepper sliced
- 1 carrot julienned
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or brown sugar
- 1/4 teaspoon red pepper flakes optional
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- In a medium bowl, combine the sliced chicken and cornstarch. Toss until the chicken is evenly coated and set aside for about 10 minutes to marinate.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken to the skillet in a single layer. Cook for about 4–5 minutes until browned and cooked through, stirring occasionally. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil. Stir-fry the broccoli, bell pepper, and carrot for 3–4 minutes until the vegetables are crisp-tender.
- Add the minced garlic and grated ginger to the vegetables, cooking for an additional 30 seconds until fragrant.
- Return the cooked chicken to the skillet with the vegetables. Add the oyster sauce, rice vinegar, sesame oil, honey or brown sugar, and red pepper flakes (if using). Stir well to combine all ingredients, cooking for another 2 minutes until everything is heated through.
- Taste and season with salt and pepper as needed. Serve immediately over steamed rice or noodles.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
