Description
Ginger soy chicken stir fry comes together in just 30 minutes with tender chicken, fresh ginger, and soy sauce tossed over rice or noodles. Your dinner table gets a homemade meal that tastes restaurant-quality without keeping you in the kitchen all evening.
Ingredients
Scale
Protein and Aromatics:
- 1 pound boneless skinless chicken thighs
- 3 cloves garlic
- 1 tablespoon fresh ginger
Vegetables:
- 1 red bell pepper
- 1 cup snap peas
- 1 medium carrot
- 2 green onions
Sauce and Cooking:
- 2 tablespoons vegetable oil
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds
Instructions
- Combine ¼ cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp hoisin sauce, 1 tsp sesame oil, and ½ tsp red pepper flakes in a small bowl and set this mixture aside for later.
- Place your large skillet or wok over medium-high heat and add 1 tbsp vegetable oil to it.
- Once the oil is hot, add your 1 lb of chicken thigh strips to the pan at 375°F and let them cook for 4 to 5 minutes until the edges turn golden and the meat is cooked through, then transfer them to a plate.
- Pour the remaining 1 tbsp vegetable oil into the same pan over medium-high heat.
- Add your 1 red bell pepper sliced, 1 cup snap peas, and 1 medium carrot julienned to the hot oil and stir-fry for 3 to 4 minutes at 375°F so the vegetables stay crisp but become slightly tender.
- Stir in your 3 minced garlic cloves and 1 tbsp grated fresh ginger for about 30 seconds until the aromas fill your kitchen.
- Return the cooked chicken to your pan and pour in the sauce mixture you prepared earlier, stirring everything together thoroughly.
- Mix your cornstarch slurry made from 1 tbsp cornstarch and 2 tbsp water into the pan and let it cook for 1 to 2 minutes at medium-high heat until your sauce thickens and coats everything nicely.
- Top your dish with 2 sliced green onions and 1 tbsp sesame seeds if you like, then serve it hot over your choice of rice or noodles.
Notes
- Don’t skip making the sauce ahead of time, as having everything mixed together saves you precious minutes when the cooking gets fast and hot.
- Keep your vegetables cut to similar sizes so they cook evenly and your stir-fry stays balanced in texture throughout.
- For a gluten-free version, swap regular soy sauce for tamari and ensure your hoisin sauce doesn’t contain wheat, which keeps the dish safe for your dietary needs.
- If the sauce seems too thick after adding the cornstarch slurry, thin it with a splash of water or chicken broth until it coats your chicken and vegetables the way you prefer.
- Prep Time: 5 minutes
- Cook Time: 12-14 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 333 kcal
- Sugar: 11 g
- Sodium: 1210 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg