Garlic Ginger Chicken Stir Fry

There’s something about a dish that combines the zesty bite of garlic and the warm spice of ginger that calls to me, and that’s exactly what you get with Garlic Ginger Chicken Stir Fry. It’s a meal that brings back memories of bustling weeknight dinners when I’d rush home from work, eager to whip up something quick yet satisfying. The aroma that fills the kitchen while the chicken sizzles is enough to make anyone’s mouth water. This dish perfectly balances flavors, with the sweet and savory notes dancing together in each bite. Whether it’s a casual family dinner or a special gathering with friends, this stir-fry never fails to impress.

What I love about Garlic Ginger Chicken Stir Fry is its versatility. You can toss in whatever vegetables you have on hand, making it a perfect recipe for cleaning out the fridge. Plus, it’s quick to prepare, requiring only a handful of ingredients to create a flavorful experience. I often find myself making this when I crave something vibrant and delicious but don’t want to spend hours in the kitchen. With just a bit of prep time and a hot skillet, you can have a restaurant-quality dish that feels like home.

So let’s dive into my favorite way to prepare Garlic Ginger Chicken Stir Fry. You’ll find that with each mouthful, you’re not just enjoying a meal; you’re relishing a moment. This is not just food; it’s nourishment for both body and soul.

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Conclusion

In summary, the Garlic Ginger Chicken Stir Fry is a delightful blend of flavors that makes for a quick, satisfying meal. It’s perfect for busy weeknights when you want something tasty without spending hours in the kitchen. I encourage you to give this recipe a try; you won’t be disappointed!

Garlic Ginger Chicken Stir Fry

Craving a quick and flavorful dish? This Garlic Ginger Chicken Stir Fry delivers on taste and simplicity. Featuring tender chicken coated in a zesty marinade, it's an easy weeknight dinner that will leave you wanting more. Try it tonight for a satisfying meal!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 inch knob fresh ginger minced
• ⅓ cup reduced sodium soy sauce or GF tamari
• 2 tablespoons rice vinegar
• 6 cloves garlic minced
• 1 tablespoon granulated sugar or sugar substitute like monk fruit
• 2 tablespoons toasted sesame oil
• 1.5 tablespoons cornstarch
• 2 to 3 teaspoons chili paste to taste
• 1.5 pounds thin sliced boneless chicken breast cutlets sliced into thin strips
• 1 tablespoon vegetable oil
• 1 medium red onion cut into 1/2-inch chunks
• 15 ounces baby bok choy roughly chopped (about 6 cups)
• ⅓ cup dry-roasted peanuts crushed, for garnish
• ½ cup fresh Thai or traditional basil torn
• Coconut jasmine rice or cauliflower rice, optional for serving

Equipment

• Baking Sheet
• Skillet
• Whisk
• Chef's Knife
• Frying pan
• Wooden Spoon

Method

 

1. In a bowl, whisk together the fresh ginger, soy sauce, rice vinegar, garlic, granulated sugar, toasted sesame oil, cornstarch, and chili paste. Stir to combine. Remove ⅓ cup of the marinade and set aside.
2. Add the chicken to the remaining marinade and let sit for at least 15 minutes up to 4 hours.
3. Heat a large, heavy cast-iron or stainless steel skillet with a lid over high heat.
4. Pour 1 teaspoon of the vegetable oil into the pan and swirl to coat.
5. Use a slotted spoon to add half the chicken to the skillet, and stir and scrape the bottom with a wooden spoon.
6. Cook chicken for about 2 to 3 minutes on each side, until golden brown. (Cover briefly, as needed, to prevent splatters.) Transfer to a plate and set aside.
7. If your skillet has caked-on starch or burned garlic, return it to the heat and add a cupful of water to help scrape it off. Discard into the sink and wipe the skillet dry with paper towels.
8. Heat another 1 teaspoon of vegetable oil. Repeat with the remaining chicken.
9. Clean the skillet once more and pour in the remaining teaspoon of oil. Once hot, stir in the onions and sauté them until they are lightly charred but still retain some crunch, about 2 minutes.
10. Add the chicken back in.
11. Pour in the remaining marinade and add 1/2 cup water.
12. Cook for another minute, then stir in the bok choy until wilted.
13. Transfer to a platter and top with the crushed peanuts and basil.
14. Serve over rice, or cauliflower rice, if desired. Makes 8 cups.

Notes

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days.
• Freezing: You can freeze this dish for up to three months. Just reheat on the stovetop.
• Variations: Feel free to add your favorite vegetables or change the protein.
• Serving suggestion: This stir fry goes great with coconut jasmine rice or cauliflower rice.
• Garnish: Top with fresh herbs for added flavor and freshness.

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