Ginger Chicken Stir-fry is a quick, flavorful dish that’s perfect for a weeknight dinner. It features tender chicken pieces tossed with vibrant vegetables in a fragrant sauce made from fresh ginger, garlic, and soy sauce. The bold zing of ginger pairs perfectly with the savory sauce, while the vegetables add a satisfying crunch and color to the dish. It’s simple, healthy, and packed with flavor. Serve it over rice or noodles for a delicious, balanced meal that’s ready in under 30 minutes.
Ingredients:
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 2 tablespoons vegetable oil, divided
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 carrot, thinly sliced
- 1 zucchini, sliced into half-moons
- 1 cup broccoli florets
- 1/4 cup chicken broth or water
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening, optional)
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
- Cooked rice or noodles, for serving
Instructions:
- Marinate the chicken: In a small bowl, toss the sliced chicken with 1 tablespoon of soy sauce and set aside to marinate for 10 minutes while you prepare the other ingredients.
- Prepare the sauce: In a separate small bowl, mix the remaining 1 tablespoon of soy sauce, oyster sauce, and rice vinegar. Set aside.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 4-5 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
- Sauté the aromatics: In the same skillet, add the remaining 1 tablespoon of oil. Add the minced ginger and garlic, cooking for 1 minute until fragrant.
- Stir-fry the vegetables: Add the bell pepper, carrot, zucchini, and broccoli to the pan. Stir-fry for 4-5 minutes until the vegetables are tender-crisp, adding a splash of chicken broth or water to help them cook evenly.
- Return the chicken to the pan: Add the cooked chicken back to the skillet along with the prepared sauce. Stir everything together and cook for another 2 minutes, allowing the flavors to meld.
- Optional thickening: If you’d like a thicker sauce, add the cornstarch slurry (cornstarch mixed with water) and stir until the sauce thickens.
- Garnish and serve: Remove from heat, and garnish with sliced green onions and sesame seeds. Serve the ginger chicken stir-fry over rice or noodles.
This dish is versatile and can be adapted with your favorite vegetables, making it an easy go-to meal any night of the week!
