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 Thinly sliced boneless, skinless chicken thighs
  • Broccoli An equal amount of cauliflower florets
  • Olive oil An equal amount of neutral vegetable oil

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein35 g
Carbohydrates18 g
Fat16 g

Fiber 4 g · Sugar 7 g · Sodium 650 mg

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This vibrant Ginger Garlic Chicken Stir-Fry is a quick, flavorful main dish that balances the warmth of ginger with the savory notes of garlic. Packed with colorful vegetables, it's a healthy choice for a satisfying meal.

Main Dish

Steps

  1. Heat olive oil in a frying pan or wok over medium-high heat.
  2. Add the sliced chicken breast and sauté until browned, about 5 minutes.
  3. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  4. Add the bell peppers and broccoli to the pan, and stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
  5. Pour in the soy sauce and sesame oil, mixing well to coat.
  6. Season with salt and pepper to taste.
  7. Serve hot over cooked rice or quinoa, if desired.

Tips for Ginger Garlic Chicken Stir-Fry

  • Cut the chicken and vegetables to similar bite-size pieces so they cook evenly.
  • A wide wok or skillet helps prevent crowding; crowded vegetables tend to steam and lose their crisp edges.
  • The peppers should stay bright and the broccoli should be tender-crisp; take care not to cook them until soft.

Drink pairing

A dry, aromatic Riesling
Its bright acidity and fresh fruit complement the ginger, garlic, and savory soy without overwhelming the chicken and vegetables.

0% option: Chilled jasmine tea

Storage

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

Frequently asked questions

How can I tell when the chicken is done?
The slices should be opaque throughout with no pink in the center; avoid overcooking, which can make breast meat dry.

Can I prepare anything ahead?
Slice the chicken and vegetables and grate the ginger ahead; keep them covered and refrigerated, then cook just before serving for the best texture.

What should I serve alongside it?
Serve over cooked rice or quinoa as suggested, or enjoy it on its own for a lighter meal.
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