This easy ginger chicken stir-fry has a taste and flavor of earthy ginger on a crisp pan-fried chicken coated in a sweet tangy sauce. Enjoy it as a main dish with rice or noodles or as a side just on its own. It takes less than 20 minutes to cook so you can skip that takeout and try something homemade and healthy.
If you love crispy chicken or ginger, you must try this recipe. The warmth of ginger in meat dishes can really add a lot of umami. And yet, this is not your regular stir-fry recipe; it’s even better. Here, I pan-fry marinated chicken until it is crisp, then toss it with ginger and veggies. Coat them with a sweet, tangy sauce made with Asian sauces. It’s a huge hit in our home, and I promise you will make it more often than planned.
Why make this stir-fry
- Flavorful Marinade: The chicken is marinated in a mixture of soy sauce, oyster sauce, rice wine, and aromatics like ginger and garlic, ensuring each bite is packed with savory, umami flavors.
- Versatile Vegetables: The combination of bell peppers, onions, broccoli, and snow peas provides a variety of textures and flavors, making the dish visually appealing and nutritious.
- Balanced Sauce: The sauce made with chicken broth, soy sauce, oyster sauce, hoisin sauce, sesame oil, and sugar adds a rich, savory-sweet flavor that coats the chicken and vegetables beautifully.
- Health Benefits: This recipe is a great way to incorporate lean protein from chicken and various vegetables into your diet, providing essential nutrients and fiber.
The three golden rules of stir-fry
A stir-fry, if done correctly, is an absolute treat. The meat has to be well-cooked, yet smoky, not steamed. The veggies must be cooked al dente, meaning cooked but with a bite that is not soft or mushy. Getting it right means following these three golden rules.
- The right pan for a stir-fry is a wok. If you don’t have a wok, use a light sauté pan that you can heat on medium to high. Never use non-stick pots or heavy-bottom pans. The non-stick will get ruined, and the heavy-bottom pan will create steam.
- Mise en plas or prepare before you stir-fry. A stir-fry is a quick dish, so you have to get everything ready before you turn on the heat. Cut the ingredients you need, prepare the sauce, and have the garnish chopped. Keep that serving platter on hand so you can take it off the heat quickly.
- Quick-cooking – Most stir-fry dishes take no more than 7 to 10 minutes on the heat. The idea of stir-fry is to cook quickly on high heat, so keep that flame on high or medium-high. Use a splash of water when necessary to reduce the pan’s temperature. Never leave the wok unattended (yup, don’t answer that phone).
Ingredients and substitutes
- Egg – The egg contributes to the chicken’s crispy coating. So I recommend you use it. And yet, if you can’t use egg for some reason, I’d say omit it, but try using rice flour instead of cornflour.
- Cornstarch – Adds nice crispiness to the chicken. If you don’t have cornstarch, use rice flour. In fact, I often prefer rice flour.
- Ginger – This is the star of this dish, and you will see that we have quite a bit of it in this recipe. So, if you make this recipe, I presume you like ginger. Use fresh ginger and slice it as thin as possible. The crispy ginger tastes absolutely divine.
- Garlic – Garlic makes all meats taste better, right? I mean, I can’t think of a meat dish I have ever cooked without garlic. It just adds so much to the meat.
- Onion – You can omit the onion if you want, and yet I think it adds a unique crunch and sweetness to the dish.
- Oil – Yes, we have a fair amount of oil in this recipe when we pan-fry, but I still think it is better than deep-fried.
Step-by-step: Ginger chicken stir fry with Veggies
- In a bowl, combine the chicken slices with soy sauce, sesame oil, hoisin sauce, sriracha sauce, fish sauce, seasoning blend, ginger, garlic, egg, and cornstarch. Mix well to coat the chicken evenly. Marinate for at least 30 minutes.
- In a separate bowl, mix together the soy sauce, chili sauce, honey, vinegar, sriracha sauce, sesame oil, and chicken broth to make the sauce. Set aside.
- Heat a large pan or wok over medium-high heat. Add 2 – 3 tablespoons of vegetable oil.
- Add the marinated chicken to the pan in a single layer. Cook for 2-3 minutes per side or until browned and cooked through. Remove the chicken from the pan and set it aside.
- In the same pan, add the remaining tablespoon of vegetable oil. Add the broccoli, mushrooms, carrots, and scallions. Stir-fry for 5-6 minutes or until the vegetables are tender-crisp.
- Return the chicken to the pan. Pour the sauce over the chicken and vegetables. Stir well to coat everything in the sauce.
- Cook for another 2-3 minutes or until the sauce has thickened slightly.
- Serve the ginger chicken stir-fry over cooked rice or noodles.
- One Pan Chicken Stir Fry
- Honey Ginger Shrimp Stir Fry
- Ginger Chicken Stir Fry
- Quick Chicken Stir Fry with Peppers
- Beef and Pepper Stir-Fry
- Chicken Broccoli Stir-Fry
- Chicken and Broccoli Zucchini Noodle Stir-Fry
Frequently asked questions
Yes, you can customize the vegetables based on your preference. Some other vegetables that work well in this stir-fry include bell peppers, snap peas, bok choy, or water chestnuts.
Yes, you can make a vegetarian version by omitting the chicken and using tofu or tempeh instead. Use vegetable broth in place of chicken broth for the sauce.
Yes, beef is very popular in stir-fry recipes. You can even try thinly sliced pork and chopped sausages. Also, fish and seafood are always a great addition on their own or alongside the meat in a stir-fry. Asian cooking uses pork and seafood in stir-fried dishes very successfully.
Yes, you can use ground ginger as a substitute for fresh ginger. Use about 1/2 to 1 teaspoon of ground ginger for every tablespoon of fresh ginger called for in the recipe.
Ginger chicken stir-fry pairs well with steamed rice or noodles. You can also serve it with a side of steamed vegetables or a fresh salad.
Ginger Chicken Stir Fry with Veggies
This easy ginger chicken stir-fry has a taste and flavor of earthy ginger on a crisp pan-fried chicken coated in a sweet, tangy sauce. Enjoy it as a main dish with rice or noodles or as a side just on its own. It takes less than 20 minutes to cook, so you can skip that takeout and try something homemade and healthy.
Video
Ingredients
- 1 lb (500 kg) Chicken breast thinly sliced
- 2 tbsp Soy sauce light
- 1 tbsp Sesame oil
- 1 tbsp Hoisin sauce
- 1 tbsp Sriracha sauce
- 1 tbsp Fish sauce
- 1 tsp Seasoning blend (such as Chinese five spice)
- 1 tbsp Fresh ginger minced
- 2 large Garlic cloves minced
- 1 large Egg beaten
- 2 tbsp Cornstarch
- ¼ cup (60 ml) Soy sauce light
- 2 tbsp Chili sauce
- 2 tbsp Honey
- 1 tbsp Vinegar rice vinegar or apple cider vinegar)
- 1 tbsp Sriracha sauce
- 1 tsp Sesame oil
- ¼ cup (60 ml) Chicken broth
- 2 – 4 tbsp vegetable oil
- 2 cups (200 g) Broccoli florets
- 1 cup (100 g) Sliced mushrooms
- 1 cup (130 g) Sliced carrots
- ½ cup Sliced scallions
- Cooked rice or noodles for serving
Method
- In a bowl, combine the chicken slices with soy sauce, sesame oil, hoisin sauce, sriracha sauce, fish sauce, seasoning blend, ginger, garlic, egg, and cornstarch. Mix well to coat the chicken evenly. Marinate for at least 30 minutes.1 lb Chicken breast, 2 tbsp Soy sauce, 1 tbsp Sesame oil, 1 tbsp Hoisin sauce, 1 tbsp Sriracha sauce, 1 tbsp Fish sauce, 1 tsp Seasoning blend , 1 tbsp Fresh ginger, 2 large Garlic cloves, 1 large Egg, 2 tbsp Cornstarch
- In a separate bowl, mix together the soy sauce, chili sauce, honey, vinegar, sriracha sauce, sesame oil, and chicken broth to make the sauce. Set aside.¼ cup Soy sauce, 2 tbsp Chili sauce, 2 tbsp Honey, 1 tbsp Vinegar , 1 tbsp Sriracha sauce, 1 tsp Sesame oil, ¼ cup Chicken broth
- 2 – 4 tbsp vegetable oil
- Add the marinated chicken to the pan in a single layer. Cook for 2-3 minutes per side or until browned and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining tablespoon of vegetable oil. Add the broccoli, mushrooms, carrots, and scallions. Stir-fry for 5-6 minutes or until the vegetables are tender-crisp.2 cups Broccoli florets, 1 cup Sliced mushrooms, 1 cup Sliced carrots, ½ cup Sliced scallions
- Return the chicken to the pan. Pour the sauce over the chicken and vegetables. Stir well to coat everything in the sauce.
- Cook for another 2-3 minutes or until the sauce has thickened slightly.
- Serve the ginger chicken stir-fry over cooked rice or noodles.Cooked rice or noodles
Notes
- Thinly Sliced Chicken: Slice the chicken thinly and against the grain for tenderness and quick cooking.
- Marinating Time: Marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat.
- High Heat: Use a hot wok or pan and quickly cook the chicken and vegetables over high heat to retain their crispness and flavor.
- Prep Ahead: Prepare all your ingredients before you start cooking, as stir-frying is a fast process.
- Don’t Overcrowd the Pan: Cook the chicken and vegetables in batches if necessary to avoid overcrowding, which can lead to steaming instead of stir-frying.
- Sauce Consistency: Adjust the thickness of the sauce by adding more or less cornstarch slurry (cornstarch mixed with water) to achieve the desired consistency.
- Garnish: Garnish with sesame seeds, chopped green onions, or cilantro for added flavor and presentation.
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
I have Several questions. 1st- What do you mean by chilly sauce?
#2: How much added veggies do I use or can i use?
ey Missy. The chilly sauce is a sweet and spicy sauce made with red chilies. You can even use more Sriracha but that is very spicy so I suggest no more than one tbsp. You can use up to 2 cups of julienned veggies.
I can see why your kids are big fans of this ginger chicken stir fry!! It looks amazing!!!
Thank you Dene’. Yeah we do love ginger