Garlic-Ginger Chicken Stir-Fry
This Garlic-Ginger Chicken Stir-Fry is SO EASY! A quick, flavorful stir-fry packed with fresh ginger, garlic, tender chicken, and crisp veggies for a nourishing weeknight dinner.
Equipment
- Wok or large skillet
- Sharp Knife
- Cutting Board
- Measuring spoons and cups
- Spatula or wooden spoon
Ingredients
- 1 1/2 pounds thin sliced boneless chicken breast cutlets sliced into thin strips
- 6 cloves garlic minced
- 1 11-inch knob fresh ginger minced
- 1/2 cup reduced sodium soy sauce or GF tamari
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar or sugar substitute like monk fruit
- 2 tablespoons toasted sesame oil
- 1 1/2 tablespoons cornstarch
- 2 to 3 teaspoons chili paste to taste
- 1 tablespoon vegetable oil
- 1 medium red onion cut into 1/2-inch chunks
- 15 ounces baby bok choy roughly chopped (about 6 cups)
- 1/3 cup dry-roasted peanuts crushed, for garnish
- 1/2 cup fresh Thai or traditional basil torn
- Coconut jasmine rice or cauliflower rice optional for serving
Instructions
Marinate the Chicken
- In a medium bowl, combine the sliced chicken breast, soy sauce or tamari, rice vinegar, minced ginger, garlic, sugar, and cornstarch. Mix well until the chicken is evenly coated. Allow it to marinate for about 15 minutes while you prepare the other ingredients.
Prepare the Vegetables
- While the chicken marinates, wash and chop the bok choy and red onion. Set them aside, ensuring you have everything ready for a quick stir-fry action.
Cook the Chicken
- In a large wok or skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the marinated chicken to the pan. Stir-fry for about 5-7 minutes, or until the chicken is cooked through and slightly browned.
Add the Vegetables
- After the chicken is cooked, add the red onion to the pan. Stir-fry for an additional 2 minutes, then add the chopped bok choy. Continue to stir-fry for another 3-4 minutes until the bok choy is tender but still vibrant in color.
Add Flavor Boosters
- Stir in the toasted sesame oil and chili paste, adjusting the amount of chili paste based on your spice preference. Toss everything together until evenly mixed and heated through.
Garnish and Serve
- Remove the stir-fry from the heat. Serve it hot, garnished with crushed peanuts and torn basil. Pair it with coconut jasmine rice or cauliflower rice for a complete meal.
Notes
- Prep all your ingredients before cooking to ensure fast, even stir-frying.
- Adjust chili paste to your preferred spice level for a milder or spicier dish.
- Substitute bok choy with other vegetables like bell peppers or broccoli for variety.
- Use tofu or shrimp instead of chicken for different protein options.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.