Go Back

Quick Chicken Stir Fry With Ginger - Weeknight Flavor In Minutes

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  1. Slice the chicken thinly. Cut against the grain into bite-size strips. This helps the meat cook quickly and stay tender.
  2. 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.
  3. 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.
  4. Prep aromatics and vegetables. Grate the ginger, mince the garlic, and slice your vegetables. Keep everything nearby—stir fry moves fast.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.