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Homemade Ginger Chicken Stir Fry recipe photo

Ginger Chicken Stir Fry

A quick, flavorful stir-fry with tender chicken, crisp vegetables, and a savory-ginger sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • wok or large frying pan
  • Cutting Board
  • Chef’s knife
  • Measuring spoons & cups
  • Spatula or wooden spoon
  • Small Bowl

Ingredients
  

  • 2 Tbsp peanut oil
  • 2 very large boneless skinless chicken breasts trimmed and sliced into strips
  • 1 red bell pepper stemmed, seeded, and cut into strips
  • 1.5 cups sugar snap peas trimmed and halved lengthwise
  • 5 garlic cloves peeled; halve if extra large
  • 5 slices fresh ginger root sliced
  • 1/4 cup green onion diagonally sliced
  • stir-fry sauce (see notes) soy sauce, oyster sauce, sesame oil, sweetener, rice vinegar, and jarred minced ginger mixed to taste

Instructions
 

  • Prepare all ingredients: trim and slice the chicken breasts into strips; core and slice the red bell pepper into strips; trim and halve the sugar snap peas lengthwise; peel garlic (halve if very large); slice the fresh ginger; and slice the green onion on the diagonal.
  • Mix the stir-fry sauce in a small bowl by combining soy sauce (or gluten-free soy sauce), oyster sauce (or gluten-free oyster sauce), a splash of sesame oil, a sweetener of your choice, rice vinegar, and a little jarred minced ginger until well blended.
  • Heat a wok or large frying pan over high heat for about 1 minute until hot.
  • Add the peanut oil and heat for about 1 minute, then add the sliced ginger and whole garlic cloves and cook, stirring, for 1–2 minutes until fragrant but not browned; remove and discard the ginger and garlic slices.
  • Add the sliced chicken to the hot pan and stir-fry constantly for about 4 minutes until the chicken is nearly cooked through and just beginning to brown.
  • Add the red pepper strips and halved sugar snap peas and continue to stir-fry for 2–3 minutes until the vegetables are crisp-tender.
  • Stir in the sliced green onion and cook for about 1 minute, keeping everything moving in the pan.
  • Pour in the prepared sauce and stir constantly for 2–3 minutes until the sauce slightly thickens and evenly coats the chicken and vegetables.
  • Remove from heat and serve hot.

Notes

  • Do not let the garlic or ginger brown or the oil will taste bitter.
  • Prepare all ingredients before heating the pan for best results.
  • Adjust sauce amounts to taste when mixing.
  • Use a very hot pan and keep ingredients moving to achieve proper stir-fry texture.