Ginger Garlic Chicken Stir-Fry

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Ginger Garlic Chicken Stir-Fry AI-generated image
20 minTotal time
easyDifficulty
450kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Olive oil Neutral vegetable oil
  • Chicken breast Thinly sliced boneless, skinless chicken thighs
  • Green onions Finely sliced chives

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein47 g
Carbohydrates12 g
Fat24 g

Fiber 1 g · Sugar 3 g · Sodium 1050 mg

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This quick and flavorful ginger garlic chicken stir-fry is perfect for a busy weeknight dinner. With tender chicken breast and a savory sauce, it’s a delicious option that can be served over rice or noodles.

Steps

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the minced garlic and ginger, sauté for about 1 minute until fragrant.
  3. Add the sliced chicken breast to the skillet. Season with salt and pepper, and stir-fry until the chicken is cooked through, about 5-7 minutes.
  4. In a small bowl, mix the soy sauce, oyster sauce, and sesame oil (if using). Pour the sauce over the chicken.
  5. If using cornstarch, mix it with a tablespoon of water to create a slurry, then add it to the pan to thicken the sauce if desired.
  6. Cook for an additional 2-3 minutes, stirring to coat the chicken evenly.
  7. Remove from heat and garnish with chopped green onions before serving.

Tips for Ginger Garlic Chicken Stir-Fry

  • A glossy sauce that clings lightly to the chicken is a good cue; too much cornstarch can make it pasty.
  • Avoid crowding the skillet: crowded chicken releases moisture and may steam rather than brown.
  • Have the sauce and serving bowls ready before cooking; the thin chicken cooks quickly and is best served promptly.

Drink pairing

A dry Riesling
Its crisp acidity and light fruit complement the savory ginger-garlic sauce without overwhelming the chicken.

0% option: Sparkling water with a squeeze of lime

Storage

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

Frequently asked questions

How can I tell when the chicken is cooked?
The slices should be opaque throughout with no pink centers; cut into the thickest piece to check.

Can I make this ahead?
For the best texture, cook it just before serving. You can mince the garlic and ginger and mix the sauce ingredients ahead, then refrigerate them separately.

What should I serve with it?
Serve over rice or noodles, as suggested, or add a simple side of steamed vegetables for a fuller plate.
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