Ginger Chicken Stir Fry
This ginger chicken stir fry is packed with tender chicken, crisp vegetables, and a savory-sweet ginger soy sauce. It’s the perfect weeknight meal that’s quick, colorful, and full of bold flavors.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, sliced
- 3 tablespoons soy sauce
- 2 tablespoons fresh ginger, finely grated
- 3 garlic cloves, minced
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 2 cups broccoli florets
- 1 cup julienned carrots
- 1 cup sliced mushrooms
- 1/2 cup chopped green onions
- 1/4 cup water or chicken broth
- Cooked white rice, for serving
Instructions
- In a bowl, mix chicken with soy sauce, honey, ginger, garlic, cornstarch, and a splash of sesame oil. Let marinate for 10 minutes.
- Heat a wok or large skillet over medium-high heat. Add vegetable oil and swirl to coat.
- Add marinated chicken and stir fry until browned and cooked through. Remove from pan and set aside.
- Add more oil if needed, then stir fry broccoli, carrots, and mushrooms until just tender.
- Return chicken to the pan. Pour in water or chicken broth and cook for another minute to combine and thicken the sauce.
- Drizzle in remaining sesame oil and stir in green onions.
- Serve hot over cooked white rice.
Notes
- Prep all ingredients ahead of time to make cooking smooth and fast.
- Swap vegetables based on what you have—peppers, snap peas, or zucchini all work well.
- Double the sauce if you like it extra saucy or are serving with noodles.
Find it online: https://tastyze.com/ginger-chicken-stir-fry/