Stir Fried Ginger Chicken
Savor the irresistible flavors of Stir Fried Ginger Chicken, a quick and easy recipe that's bursting with aromatic freshness and bold umami notes. Tender strips of chicken breast are infused with the zing of fresh ginger and garlic, then stir-fried to perfection alongside vibrant carrots, bell peppers, and crisp spring onions. A savory, glossy sauce made with soy sauce, oyster sauce, and sesame oil ties the dish together, creating a harmonious balance of flavor and texture. This 15-minute stir-fry is a perfect weeknight dinner, pairing beautifully with steamed rice or noodles for a complete, home-cooked Asian-inspired meal. Packed with wholesome ingredients and simple techniques, this dish is a delightful way to elevate your everyday cooking.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 30 grams Fresh ginger
- 3 pieces Garlic cloves
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 medium Carrot
- 1 medium Bell pepper
- 2 stalks Spring onions
- 2 teaspoons Cornstarch
- 3 tablespoons Water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Slice the chicken breast into thin strips and set aside.
Peel and julienne the ginger. Mince the garlic cloves. Slice the carrot and bell pepper into thin strips. Chop the spring onions into 1-inch pieces.
In a small bowl, combine soy sauce, oyster sauce, sesame oil, cornstarch, and water. Mix until smooth to form the stir-fry sauce.
Season the chicken with salt and black pepper.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the ginger and garlic, stir-frying until fragrant, about 1 minute.
Increase the heat to high and add the chicken strips. Stir-fry for 4-5 minutes until the chicken is lightly browned and cooked through. Remove the chicken from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the carrot and bell pepper, stir-frying for 2-3 minutes until slightly tender.
Return the cooked chicken to the wok and pour in the stir-fry sauce. Toss everything together and cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the ingredients evenly.
Add the chopped spring onions, stir-fry for 1 more minute, then remove from heat.
Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 6653 mg | 289% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 6.7 g | ||
| Protein | 148.2 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2233 mg | 48% | |
*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.
