Ginger Chicken Stir Fry
Savor the bold and aromatic flavors of this Ginger Chicken Stir Fry, a quick and healthy dinner option that’s perfect for busy weeknights. Tender strips of marinated chicken breast are stir-fried to golden perfection and paired with a vibrant medley of red bell peppers, broccoli, and carrots. Freshly minced ginger and garlic add a zesty kick, while a savory-sweet sauce made with soy sauce, honey, and sesame oil ties the dish together. Ready in just 35 minutes, this easy one-pan recipe delivers restaurant-quality results without the hassle. Serve over steamed rice or noodles for a complete Asian-inspired meal that’s bursting with rich flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 4 tablespoons soy sauce
- 2 tablespoons fresh ginger
- 3 cloves garlic
- 2 teaspoons cornstarch
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 1 medium red bell pepper
- 250 grams broccoli florets
- 1 medium carrot
- 2 stalks green onions
- 2 tablespoons honey
- 3 tablespoons water
- 0.5 teaspoons black pepper
- 0.25 teaspoons salt
Instructions
Slice the chicken breasts into thin strips and set aside.
In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 2 teaspoons of cornstarch. Mix thoroughly, then add the chicken strips. Marinate for at least 15 minutes.
Peel and mince the fresh ginger and garlic. Set aside.
Slice the red bell pepper into thin strips, chop the broccoli into bite-sized florets, and julienne the carrot. Slice the green onions into 1-inch pieces.
In a separate small bowl, prepare the sauce by combining the remaining 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, honey, water, black pepper, and salt. Whisk until smooth.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until fully cooked and slightly golden, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced ginger and garlic and stir-fry for about 30 seconds until fragrant.
Add the red bell pepper, broccoli, and carrot to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables. Stir everything together and cook for an additional 2-3 minutes until the sauce thickens slightly and coats the ingredients.
Garnish with green onions and serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3388 mg | 147% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 45.0 g | ||
| Protein | 173.0 g | 346% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 267 mg | 21% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2107 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
