Ginger Garlic Chicken Stir-Fry

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Ginger Garlic Chicken Stir-Fry AI-generated image
20 minTotal time
easyDifficulty
350kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Chicken breast An equal weight of boneless, skinless chicken thigh, cut into similarly sized strips.
  • Broccoli florets An equal volume of thinly sliced snap peas for a similarly crisp vegetable.
  • Olive oil An equal amount of neutral vegetable oil, such as canola oil.
  • Sesame seeds An equal amount of finely sliced scallions as a fresh garnish.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein31 g
Carbohydrates17 g
Fat18 g

Fiber 4 g · Sugar 6 g · Sodium 850 mg

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This flavorful Ginger Garlic Chicken Stir-Fry combines tender chicken with vibrant vegetables, all tossed in a zesty ginger sauce. It's a quick and healthy meal perfect for any day of the week.

Main Dish

Steps

  1. Slice the chicken breast into thin strips.
  2. In a bowl, mix the grated ginger, minced garlic, soy sauce, black pepper, and salt.
  3. Heat olive oil in a skillet over medium-high heat.
  4. Add the chicken strips and stir-fry for about 3-4 minutes until cooked through.
  5. Add the mixed bell peppers and broccoli florets to the skillet, stir-frying for another 3-4 minutes until the vegetables are tender-crisp.
  6. Pour the ginger-garlic sauce over the chicken and vegetables, tossing well to coat.
  7. Cook for an additional 1-2 minutes, then remove from heat.
  8. Garnish with sesame seeds before serving.

Tips for Ginger Garlic Chicken Stir-Fry

  • A good result looks glossy, with peppers still bright and broccoli holding its shape; limp vegetables usually mean they cooked too long.
  • Keep the chicken pieces similar in thickness so they finish together; crowding the skillet can make them steam instead of brown.
  • Have the vegetables and sauce ready before cooking; the short stir-fry window leaves little time for chopping.

Drink pairing

A crisp, dry Riesling
Its bright acidity and light body complement the savory ginger-garlic sauce without overwhelming the chicken and vegetables.

0% option: Chilled sparkling water with a squeeze of lime

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the vegetables may soften.

Frequently asked questions

How can I tell when the chicken is cooked?
The strips should be opaque throughout with no pink centers. Cut the thickest piece to check if you're unsure.

Can I prepare anything ahead?
Slice the chicken and vegetables and mix the sauce shortly before cooking; keep the raw chicken refrigerated until needed.

What should I serve with this stir-fry?
Steamed rice or noodles make an easy base and catch the ginger-garlic sauce.
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