Quick And Easy Chicken Stir Fry With Ginger
A good stir fry is the kind of meal that makes a weeknight feel easy. This quick chicken stir fry with ginger brings bright, zesty flavor with minimal effort and simple ingredients. It’s fast, fresh, and adaptable, so you can use whatever vegetables you have on hand.
The ginger adds a warm, lively kick that makes the dish taste restaurant-quality without the fuss. If you’re craving something satisfying but don’t want to babysit a pot for an hour, this is your answer.
What Makes This Chicken Stir Fry Special
This stir fry is built around fresh ginger, which adds a clean heat and aromatic depth you don’t get from dried spices. Paired with garlic, soy sauce, and a touch of honey, it hits that sweet-salty-savory balance you expect from a great stir fry.
Everything cooks quickly over high heat, so the vegetables stay crisp and the chicken stays juicy. You don’t need a wok either—just a large skillet and a bit of prep. It’s a one-pan, weeknight-friendly recipe that still feels special.
What You’ll Need – Ingredients
- 1 pound (450 g) boneless, skinless chicken breast or thighs, thinly sliced
- 1 tablespoon cornstarch (for coating the chicken)
- 2 tablespoons neutral oil (such as canola, avocado, or peanut), divided
- 1 tablespoon fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets (small, bite-size pieces)
- 1 small carrot, thinly sliced into matchsticks
- 3 green onions, sliced (white and green parts separated)
- 2–3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional but recommended)
- 1 tablespoon rice vinegar
- 1–2 teaspoons honey or brown sugar, to taste
- 1/4 cup chicken broth or water
- 1 teaspoon sesame oil
- Red pepper flakes or a small fresh chili, to taste (optional)
- Cooked rice or noodles, for serving
- Sesame seeds, for garnish (optional)
Step-by-Step Instructions
- Slice the chicken thinly. Cut against the grain into bite-size strips.This helps the meat cook quickly and stay tender.
- Toss with cornstarch. In a bowl, mix the chicken with cornstarch and a pinch of salt. This light coating locks in moisture and gives the sauce something to cling to.
- Make the sauce. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, chicken broth, and sesame oil. Adjust sweetness and saltiness to taste.Set aside.
- Prep aromatics and vegetables. Grate the ginger, mince the garlic, and slice your vegetables. Keep everything nearby—stir fry moves fast.
- Heat the pan until very hot. Add 1 tablespoon of oil to a large skillet or wok over medium-high to high heat. When the oil shimmers, it’s ready.
- Sear the chicken. Spread the chicken in a single layer.Cook for 2–3 minutes per side until lightly browned and just cooked through. Remove to a plate.
- Stir fry the vegetables. Add the remaining oil. Toss in broccoli and carrots first, cooking for 2 minutes.Add bell pepper and the white parts of the green onion. Stir constantly for another 2 minutes until crisp-tender.
- Add ginger and garlic. Push the veggies to the sides and add ginger and garlic to the center. Stir for 20–30 seconds until fragrant.Don’t let them brown.
- Combine and sauce. Return the chicken to the pan. Pour in the sauce and add red pepper flakes if using. Stir and cook for 1–2 minutes until the sauce thickens and coats everything.
- Finish and serve. Stir in the green tops of the onions.Taste and adjust seasoning. Serve hot over rice or noodles, and sprinkle with sesame seeds if you like.
How to Store
Let leftovers cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce. The microwave works too; heat in short bursts and stir to avoid overcooking.
If you plan to make this ahead, keep the sauce separate and stir fry the vegetables briefly so they stay crisp when reheated.
Health Benefits
- Lean protein: Chicken breast provides high-quality protein with relatively low fat. Thighs are slightly higher in fat but more forgiving and flavorful.
- Ginger perks: Fresh ginger may help with digestion and has antioxidant and anti-inflammatory properties. It also brightens flavor without extra salt or sugar.
- Vegetable variety: Broccoli, peppers, and carrots add fiber, vitamins A and C, and color.You can easily add snap peas, mushrooms, or spinach for extra nutrients.
- Lighter sauce: Using low-sodium soy sauce and controlling sweetness keeps the dish balanced. A small amount of sesame oil adds aroma with minimal calories.
Pitfalls to Watch Out For
- Overcrowding the pan: Too much chicken at once steams instead of sears. Cook in batches if needed.
- Soggy vegetables: High heat and fast cooking keep veggies crisp.Cut them evenly and avoid letting them sit in the sauce too long.
- Burnt aromatics: Garlic and ginger cook fast. Add them after the vegetables have softened a bit, and stir constantly for just a few seconds.
- Unbalanced sauce: Taste and tweak. Add a splash more soy for salt, honey for sweetness, rice vinegar for brightness, or broth to mellow intensity.
- Skipping cornstarch: That light coat helps with browning and makes a glossy sauce.Don’t skip it unless you have a substitute like arrowroot.
Recipe Variations
- Ginger-scallion twist: Add extra green onions and a knob of ginger for a stronger aromatic punch. Finish with a drizzle of chili oil.
- Citrus ginger: Add 1–2 teaspoons of orange or lime zest to the sauce. It brightens the dish and pairs well with honey.
- Garlic-lovers version: Double the garlic and swap half the soy sauce for tamari for deeper flavor.
- Veggie swap: Try snap peas, baby corn, shiitake mushrooms, or bok choy.Keep total vegetable volume the same so the sauce still coats well.
- Gluten-free: Use tamari or coconut aminos instead of regular soy sauce, and check your oyster sauce label or skip it.
- Spicy sesame: Add a teaspoon of gochujang or sambal oelek to the sauce and finish with toasted sesame seeds.
- Noodle style: Toss the stir fry with cooked rice noodles or udon at the end. Add a splash more broth to loosen the sauce.
- Cashew or peanut crunch: Stir in a handful of toasted nuts for texture and richness.
FAQ
Can I use frozen vegetables?
Yes. Use a hot pan and cook the frozen vegetables straight from the freezer so they don’t get mushy.
Stir fry until most of the moisture evaporates before adding the sauce.
What’s the best cut of chicken for stir fry?
Boneless, skinless chicken thighs are very forgiving and stay juicy. Chicken breast is leaner and works well too—just slice it thinly and avoid overcooking.
Do I need a wok?
No. A large, heavy skillet does the job.
What matters most is high heat, hot oil, and not overcrowding the pan.
How do I get restaurant-style sear?
Pat the chicken dry, coat with cornstarch, and use a very hot pan. Cook in batches so the pieces have room to brown instead of steam.
Can I make this vegetarian?
Yes. Swap the chicken for extra-firm tofu, tempeh, or a mix of mushrooms.
Press tofu to remove moisture, toss with cornstarch, and sear until crisp before adding vegetables.
How can I reduce sodium?
Use low-sodium soy sauce or tamari and skip the oyster sauce. Add extra aromatics like ginger and garlic for flavor, and finish with a squeeze of lime for brightness.
What if I don’t have rice vinegar?
Use apple cider vinegar or lime juice. Start with a smaller amount and adjust to taste so the acidity doesn’t overpower the dish.
How spicy is this?
It’s mild as written.
For heat, add red pepper flakes, sliced fresh chili, or a spoon of chili paste to taste.
Can I double the recipe?
Yes, but cook the chicken and vegetables in batches to keep the sear. Combine everything at the end with the sauce so it thickens properly.
How do I keep leftovers from drying out?
Reheat gently with a splash of water or broth to loosen the sauce. Cover the pan or use a microwave-safe lid to keep moisture in.
Wrapping Up
This quick chicken stir fry with ginger is the kind of recipe you’ll keep on repeat: fast, bright, and flexible.
With a smart sauce and simple technique, you get tender chicken, crisp vegetables, and big flavor in under 30 minutes. Keep ginger and soy sauce in your pantry, and you’ll always have a path to a satisfying dinner. Serve it over rice or noodles, adjust the heat to your taste, and enjoy the kind of weeknight win that feels effortless.
Ingredients
Method
- Slice the chicken thinly. Cut against the grain into bite-size strips. This helps the meat cook quickly and stay tender.
- Toss with cornstarch. In a bowl, mix the chicken with cornstarch and a pinch of salt. This light coating locks in moisture and gives the sauce something to cling to.
- Make the sauce. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, chicken broth, and sesame oil. Adjust sweetness and saltiness to taste. Set aside.
- Prep aromatics and vegetables. Grate the ginger, mince the garlic, and slice your vegetables. Keep everything nearby—stir fry moves fast.
- Heat the pan until very hot. Add 1 tablespoon of oil to a large skillet or wok over medium-high to high heat. When the oil shimmers, it’s ready.
- Sear the chicken. Spread the chicken in a single layer. Cook for 2–3 minutes per side until lightly browned and just cooked through. Remove to a plate.
- Stir fry the vegetables. Add the remaining oil. Toss in broccoli and carrots first, cooking for 2 minutes. Add bell pepper and the white parts of the green onion. Stir constantly for another 2 minutes until crisp-tender.
- Add ginger and garlic. Push the veggies to the sides and add ginger and garlic to the center. Stir for 20–30 seconds until fragrant. Don’t let them brown.
- Combine and sauce. Return the chicken to the pan. Pour in the sauce and add red pepper flakes if using. Stir and cook for 1–2 minutes until the sauce thickens and coats everything.
- Finish and serve. Stir in the green tops of the onions. Taste and adjust seasoning. Serve hot over rice or noodles, and sprinkle with sesame seeds if you like.
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Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.
