There’s something about that fresh pop of ginger paired with garlic that makes this Garlic Ginger Chicken Stir-Fry Recipe truly special. It’s a deliciously vibrant, quick weeknight meal that’s packed with flavor and simple enough to whip up anytime you want something both comforting and exciting.
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Why You'll Love This Recipe
I adore this Garlic Ginger Chicken Stir-Fry Recipe because it hits all the right notes—bright, savory, a little spicy, and packed with fresh veggies. It’s one of those recipes I come back to again and again when I want something tasty without fussing over complicated steps.
- Speedy prep: You can have dinner on the table in under 30 minutes, perfect for busy evenings.
- Flavor-packed: The ginger-garlic combo with soy, rice vinegar, and a touch of chili paste creates a vibrant sauce that’s anything but boring.
- Flexible ingredients: Swap out veggies or protein to suit your pantry or cravings and still get a great meal.
- Nutty crunch: The crushed peanuts and fresh basil on top add texture and a fresh herbal finish that elevates the dish.
Ingredients & Why They Work
The magic in this Garlic Ginger Chicken Stir-Fry Recipe is in its thoughtful mix of ingredients. The ginger and garlic bring that invigorating aroma and kick, while the soy sauce and rice vinegar add umami and tanginess that balance each other beautifully. Adding bok choy keeps it fresh and crunchy, and the basil and peanuts on top finish with herbal brightness and texture. Here’s why each ingredient is a star:
- Fresh ginger: Freshly minced ginger brings a zingy, warm spice that dried won’t match, so fresh is best if you can get it.
- Reduced sodium soy sauce: Keeps the saltiness balanced without overpowering other flavors; tamari works great for gluten-free
- Rice vinegar: Adds a slight acidity that brightens the sauce and prevents it from tasting heavy.
- Garlic: Minced garlic delivers that essential savory aroma that pairs perfectly with ginger.
- Granulated sugar: Balances the salty and tangy ingredients, smoothing the flavor—monk fruit or other substitutes work well here too.
- Toasted sesame oil: Adds a deep, nutty aroma and richness that’s unmistakably delicious in stir-fry.
- Cornstarch: Helps thicken the sauce so it wonderfully coats the chicken without being runny.
- Chili paste: Gives the stir-fry a subtle but satisfying heat that you can adjust to your taste.
- Boneless chicken breast cutlets: Thinly sliced for quick cooking and tender bites.
- Vegetable oil: A neutral oil for high-heat cooking to get that perfect sear.
- Red onion: Adds a mild sweetness and crisp texture, which contrasts beautifully with the softness of the cooked chicken and bok choy.
- Baby bok choy: A quick-cooking green that wilts just right, bringing freshness and crunch.
- Dry-roasted peanuts: Crushed and sprinkled on top for that irresistible crunch and healthy fat.
- Fresh Thai or traditional basil: Torn just before serving to add a fragrant herbal pop that elevates the whole dish.
Make It Your Way
I often like to switch up the veggies based on what’s fresh or what I have on hand. Sometimes I’ll toss in sliced bell peppers or snap peas for extra color and sweetness. You should definitely make this recipe your own—it’s that versatile!
- Variation: I've swapped chicken for tofu on occasion, marinating it the same way and frying gently until golden—just as delicious and perfect if you want a vegetarian option.
- Spice level: Feel free to dial the chili paste up or down. I sometimes add a pinch of crushed red pepper flakes for more heat.
- Make it gluten free: Using tamari instead of soy sauce works perfectly to keep this Stir-Fry GF.
- Serving style: Swap jasmine rice for cauliflower rice for a lighter, low-carb meal without losing any flavor.
Step-by-Step: How I Make Garlic Ginger Chicken Stir-Fry Recipe
Step 1: Whisk the marinade and marinate the chicken
Start by mixing all those beautiful aromatics—ginger, garlic, soy sauce, rice vinegar, sugar, sesame oil, cornstarch, and chili paste—into a bowl. Whisk until smooth so the cornstarch dissolves nicely; this will help your sauce thicken later. Set aside ⅓ cup of this marinade because you'll add it back in at the end for extra flavor. Toss your sliced chicken into the remaining marinade and let it rest for at least 15 minutes. If you have more time, up to 4 hours in the fridge is even better—it really soaks in the flavor.
Step 2: Sear the chicken in batches
Preheat a heavy skillet on high heat—cast iron or stainless steel both work great. Add just a teaspoon of vegetable oil, swirl it around, then add half the chicken using a slotted spoon to avoid too much liquid in the pan. Stir and scrape often to prevent sticking and get those tasty browned bits. Don’t hesitate to cover the pan briefly if the oil splatters too much—that little trick keeps your stovetop cleaner. Cook 2 to 3 minutes per side until golden and just cooked through, then transfer to a plate. Repeat with the remaining chicken.
Step 3: Sauté onions and combine everything
If you notice any stubborn bits stuck to the pan, take a moment to deglaze it with a splash of water, scraping off that flavor-packed residue and wiping the pan dry before moving on. Add the last teaspoon of oil and toss in your red onions. Sauté them until they’re lightly charred but still crunchy—this usually takes about 2 minutes. Then, return the chicken to the pan, add the reserved marinade and half a cup of water, letting it bubble up to create a glossy sauce. Finally, stir in the chopped bok choy to wilt just right—about a minute is perfect.
Step 4: Garnish and serve
Transfer your stir-fry onto a serving dish, then sprinkle generously with crushed peanuts and torn basil leaves. Serve this beauty over warm coconut jasmine rice or cauliflower rice if you’re keeping it light. The aroma alone will have everyone reaching for their chopsticks!
Top Tip
After cooking this Garlic Ginger Chicken Stir-Fry Recipe many times, I've learned that a hot pan and dry chicken strips make all the difference in achieving that perfect sear and flavor. Here are some tips I swear by:
- Marinate well: Don't skip letting the chicken soak up that marinade; it boosts flavor and keeps it tender during cooking.
- Don’t overcrowd the pan: Cooking chicken in batches ensures each piece crisps up instead of steaming.
- Use a wooden spoon to scrape: Those browned bits stuck to the skillet add amazing flavor when deglazed, so don’t push them away!
- Fresh herbs last: Adding basil just before serving keeps its aroma bright and fresh.
How to Serve Garlic Ginger Chicken Stir-Fry Recipe
Garnishes
I always go for crushed dry-roasted peanuts on top for that satisfying crunch alongside tender chicken and wilted greens. Fresh torn basil is a must—it adds a lovely herbal brightness that lifts the whole dish. Sometimes a squeeze of fresh lime juice can add a zesty finish I really enjoy.
Side Dishes
Coconut jasmine rice is my go-to side; its fragrant sweetness pairs beautifully here. But cauliflower rice works just as well for a lighter meal. A simple cucumber salad or steamed edamame also complement the stir-fry if you want to add more freshness and texture.
Creative Ways to Present
For a special dinner, I’ve served this stir-fry in lettuce cups for a fun, hands-on experience that’s both elegant and casual. Plated over a bed of silky noodles and garnished with extra peanuts and chilies makes a beautiful presentation that gets compliments every time.
Make Ahead and Storage
Storing Leftovers
Leftovers keep surprisingly well in an airtight container in the fridge for up to 3 days. I find that the bok choy softens a bit overnight, so if you want to keep that fresh crunch, it’s best to add some raw veggies fresh when reheating.
Freezing
This Garlic Ginger Chicken Stir-Fry Recipe freezes okay, but I recommend freezing just the cooked chicken and sauce separately from the veggies to maintain texture. Thaw fully before reheating gently on the stove.
Reheating
To reheat, I use a skillet over medium heat with a splash of water or broth to loosen the sauce and warm everything evenly. Microwaving works fine too, but stirring a couple of times during heating helps keep the chicken tender and sauce glossy.
Frequently Asked Questions:
Absolutely! Chicken thighs work beautifully in this Garlic Ginger Chicken Stir-Fry Recipe. They’re a bit juicier and more forgiving during stir-frying. Just slice them thinly like the breast to ensure quick, even cooking.
The stir-fry gets its heat from the chili paste, and you can easily adjust it to your liking. Start with less and add more as you cook if you want it spicier, or omit it entirely for a mild version.
Yes! Substitute the soy sauce with tamari or another gluten-free soy sauce alternative. The rest of the ingredients are naturally gluten-free, making this recipe easy to adapt.
I love serving this Garlic Ginger Chicken Stir-Fry Recipe over coconut jasmine rice for a fragrant touch, but cauliflower rice or even noodles work wonderfully. Adding a side of steamed greens or a simple cucumber salad rounds out the meal beautifully.
Final Thoughts
This Garlic Ginger Chicken Stir-Fry Recipe has been a go-to for me whenever I want a flavorful, fuss-free dinner that still feels special. The balance of savory, tangy, and spicy notes combined with fresh herbs and crunchy peanuts never gets old. I know you’ll enjoy making it as much as I do—it’s one of those recipes you’ll want to keep in your regular rotation.
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Garlic Ginger Chicken Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Salt
Description
A quick and flavorful Garlic-Ginger Chicken Stir-Fry featuring tender chicken breast, fresh bok choy, red onion, and a savory garlic-ginger sauce, garnished with crushed peanuts and fresh basil. Perfectly paired with coconut jasmine rice or cauliflower rice for a wholesome meal.
Ingredients
Marinade and Sauce
- 1 1-inch knob fresh ginger (minced)
- ⅓ cup reduced sodium soy sauce or GF tamari
- 2 tablespoons rice vinegar
- 6 cloves garlic (minced)
- 1 tablespoon granulated sugar or sugar substitute like monk fruit
- 2 tablespoons toasted sesame oil
- 1 ½ tablespoons cornstarch
- 2 to 3 teaspoons chili paste (to taste)
Chicken and Vegetables
- 1 ½ pounds thin sliced boneless chicken breast cutlets (sliced into thin strips)
- 1 tablespoon vegetable oil
- 1 medium red onion (cut into ½-inch chunks)
- 15 ounces baby bok choy (roughly chopped, about 6 cups)
Garnish and Serving
- ⅓ cup dry-roasted peanuts (crushed, for garnish)
- ½ cup fresh Thai or traditional basil (torn)
- Coconut jasmine rice or cauliflower rice (optional, for serving)
Instructions
- Prepare the marinade: In a bowl, whisk together the minced ginger, soy sauce, rice vinegar, minced garlic, sugar, toasted sesame oil, cornstarch, and chili paste until well combined. Remove ⅓ cup of this marinade and set aside for later use.
- Marinate the chicken: Add the thinly sliced chicken breast strips to the remaining marinade in the bowl and toss to coat. Let the chicken marinate for at least 15 minutes, up to 4 hours for more flavor.
- Heat the skillet: Place a large, heavy cast-iron or stainless steel skillet with a lid over high heat to get it very hot.
- Cook the first half of chicken: Pour 1 teaspoon of vegetable oil into the hot pan and swirl to coat. Using a slotted spoon, add half of the marinated chicken strips to the skillet. Stir and scrape the bottom with a wooden spoon as you cook. Cook the chicken for about 2 to 3 minutes on each side until golden brown, covering briefly if needed to reduce splatters. Then transfer the cooked chicken to a plate and set aside.
- Clean the skillet if needed: If there is caked-on starch or burned bits from garlic, return the skillet to heat and add about 1 cup of water to deglaze, scraping the bottom to loosen residue. Pour the water down the sink and wipe the skillet dry with paper towels.
- Cook the remaining chicken: Heat another teaspoon of vegetable oil in the skillet and repeat the cooking process with the remaining chicken strips, then transfer them to the plate once cooked.
- Sauté the onions: Clean the skillet once more and add the last teaspoon of oil. When hot, stir in the chopped red onion and sauté for about 2 minutes until they are lightly charred but still retain crunch.
- Combine chicken and sauce: Return all the cooked chicken pieces to the skillet with the onions. Pour in the reserved ⅓ cup marinade and add ½ cup of water. Cook together for 1 minute, then stir in the chopped bok choy until just wilted.
- Garnish and serve: Transfer the stir-fry to a serving platter. Sprinkle the crushed dry-roasted peanuts and torn fresh Thai or traditional basil on top. Serve hot over coconut jasmine rice or cauliflower rice, if desired.
Notes
- Marinate the chicken longer if time permits for deeper flavor infusion.
- If you prefer less heat, reduce or omit the chili paste.
- To keep the bok choy crisp, add it at the last moment and avoid overcooking.
- Use gluten-free tamari instead of soy sauce to make the dish gluten-free.
- For a lower-calorie option, substitute regular rice with cauliflower rice.
- Make sure to clean the skillet between cooking batches to prevent burnt bits from affecting final flavor.
Nutrition
- Serving Size: 2 cups
- Calories: 450 kcal
- Sugar: 9 g
- Sodium: 1034 mg
- Fat: 21 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17.5 g
- Trans Fat: 0 g
- Carbohydrates: 19.5 g
- Fiber: 3 g
- Protein: 45.5 g
- Cholesterol: 124 mg
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