Stir Fried Chicken With Ginger

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Learning to make stir fried chicken with ginger isn’t too hard, you just need some basic skills. Imagine the look on your friends faces when they see you cooking food like a professional chef. Well, there’s no need to imagine it any more because I’m going to teach you recipe step-by-step.

Ginger Chicken Stir-Fry

  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings

Ingredients

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1 pound skinless, boneless chicken breasts, sliced 1/4 inch thick

1 tablespoon plus 2 teaspoons cornstarch

1 tablespoon soy sauce, plus more for serving

3/4 cup low-sodium chicken broth

2 teaspoons rice wine vinegar

3 tablespoons vegetable oil

4 cloves garlic, sliced

2 tablespoons minced peeled fresh ginger

8 ounces snow peas, trimmed

1 bunch broccolini, trimmed and halved lengthwise if thick

4 scallions, thinly sliced

2 1/2 cups cooked white rice or quinoa, for serving

Toasted sesame seeds, for toppingAdd to Shopping List

Directions

  1. Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
  2. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
  3. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
  4. Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.

Stir-fried Chicken with Ginger

Perfect quick midweek meal. Use your favourite vegetables or whatever you have in the fridge

4 people

15 min

NUTRITION PER SERVING
  • kcal474kcal
  • protein36g
  • total fat10g
  • iron1.4mg
  • carbs62g

Ingredients

  • 4 chicken breasts, thinly sliced
  • 2 tablesp. olive oil
  • 1 garlic clove, crushed
  • 1 red onion, thinly sliced
  • 400g fresh vegetables, thinly sliced e.g. peppers, mange-tout, celery, mushrooms
  • 4cm piece of fresh ginger, peeled and chopped
  • 2 tablesp. soy sauce
  • A few drops of sesame oil, if available
  • A little salt and freshly ground black pepper
  • Handful of fresh coriander, chopped

Method

Heat a wok or large frying pan until really hot, add a tablespoon of oil and stir-fry the chicken for 4-5 minutes until golden. When cooked remove to a plate.

Reheat the wok or pan and add the remaining oil. Add in the garlic, vegetables and ginger and stir-fry for a couple of minutes until they just begin to soften.

Add back in the chicken, the soy sauce, a splash of water, sesame oil and some black pepper. 

Continue to stir-fry for a couple of minutes. Taste for seasoning. You may need to add a little salt.

Sprinkle over the coriander and serve with noodles or rice.

30-Minute Ginger Chicken Stir Fry

Easy chicken stir fry recipe that’s 100% from scratch with lots of vegetables and a lightened up homemade stir fry sauce

Chicken and vegetables stir fry served over rice

Make the best stir fry at home

I love stir fries, especially when I’m short on time. We’ve found ourselves coming back to this vegetable chicken stir fry often. It’s just so simple! In the recipe below, I’ve included our favorites veggies to add, but don’t be afraid to swap or add other vegetables that you have available to you. You may also enjoy this garlic and ginger chicken broccoli stir fry recipe.

Pan filled with stir fried chicken and vegetables

So that you can make the best stir fry at home, here are our best tips:

Use a wide skillet when making stir fries — the bigger the better. The more surface area you have to work with, the quicker the ingredients, especially meats, will brown and cook.

Cook the meat and heartiest vegetables first. If you are adding protein to your stir-fry, start there. Cook chicken or other proteins first then transfer to a clean plate while you cook the remaining ingredients. If you are making a vegetable-heavy dish, start with the heartiest veggies like carrots or broccoli then add more delicate veggies like snow peas towards the end.

Adding fresh basil to the stir fry

Add aromatics at the end. Ginger, garlic, and herbs burn easily and really don’t need a long time to cook. When we stir fry, we stir in ginger and garlic into the stir fry 2 to 3 minutes before the dish is done.

This way they stay fragrant and don’t burn. In our chicken stir fry recipe below, we also stir in fresh basil and lime juice at the end of cooking. I know it might seem odd to add basil to a stir fry, but trust me, it’s excellent.

This stir fry sauce can be made up to a week in advance. Just keep it in your fridge.

Add the sauce at the end. Just like with the aromatics, we stir in the sauce when everything else is done then give it just enough time on the heat to warm and coat the chicken (or other protein) and vegetables.

We love the easy stir fry sauce provided in the recipe below, but if you love teriyaki, try our homemade teriyaki sauce instead.

Bowl of chicken stir fry with vegetables and rice

30-Minute Ginger Chicken Stir Fry

  • PREP 10mins
  • COOK 20mins
  • TOTAL 30mins

The best thing about stir fries is that they are easily modified. This is an excellent use for chicken thighs, but chicken breast, tofu, pork or replacing the protein with more vegetables are all options. The key to the best stir fry is to cook the heartiest ingredients first — like the chicken — then add in less hearty and more delicate ingredients towards the end of cooking. This way, none of the vegetables overcook and stay crisp instead. Use a nice wide skillet for this — the bigger the better.

Makes 4 servings

YOU WILL NEED

CHICKEN AND VEGETABLE STIR FRY

1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size chunks

1 tablespoon neutral-flavored oil like avocado, grape seed or canola

2 cups broccoli florets (1 medium bunch)

1 small onion, thinly sliced

1 bell pepper, core removed and thinly sliced

1 1/2 cups snow peas (about 3 ounces)

1 tablespoon minced fresh ginger (1-inch piece)

1 tablespoon minced garlic (2 to 3 large cloves)

Handful fresh basil leaves

Juice of 1 lime, plus extra lime wedges for servingSTIR FRY SAUCE

1 tablespoon honey

2 tablespoons fish sauce

1 teaspoon reduced sodium soy sauce

1/3 cup water or chicken stock

1 1/2 teaspoons cornstarch

1/2 to 1 teaspoon Sriracha hot sauce, depending on how spicy you like things

DIRECTIONS

  • PREPARE STIR FRY SAUCE
  • PREPARE STIR FRY

ADAM AND JOANNE’S TIPS

  • Make-ahead: The stir fry sauce can be made in advance — just keep it covered in your fridge until you are ready to use it.
  • Buying Fish Sauce: We keep a bottle of fish sauce in our kitchen at all times. It’s truly a magical ingredient. Not only can you use it here and in other Asian-inspired dishes, it is excellent for adding to soups, stews and pasta sauces. We have Red Boat in our kitchen. It has a clean flavor and no water or sugar added. If you cannot find it, go for a mid to high priced fish sauce that’s sold in a glass bottle instead of in plastic and look for a light amber or reddish color rather than a very dark color.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. Since it depends on how well trimmed the chicken thighs are, the nutritional data will vary. We used the data provided by the National Chicken Council to help calculate the values below.

NUTRITION PER SERVING: Serving Size 1 1/4 cups / Calories 308 / Protein 37 g / Carbohydrate 16 g / Dietary Fiber 3 g / Total Sugars 9 g / Total Fat 10 g / Saturated Fat 2 g / Cholesterol 142 mg

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