Name: Garlic Ginger Chicken Stir-Fry Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 1-inch knob fresh ginger (minced); ⅓ cup reduced sodium soy sauce (or GF tamari); 2 tablespoons rice vinegar; 6 cloves garlic (minced); 1 tablespoon granulated sugar (or sugar substitute like monk fruit); 2 tablespoons toasted sesame oil; 1 1/2 tablespoons cornstarch; 2 to 3 teaspoons chili paste (to taste); 1 1/2 pounds thin sliced boneless chicken breast cutlets (sliced into thin strips); 1 tablespoon vegetable oil; 1 medium red onion (cut into 1/2-inch chunks); 15 ounces baby bok choy (roughly chopped, about 6 cups); 1/3 cup dry-roasted peanuts (crushed, for garnish); ½ cup fresh Thai or traditional basil (torn); Coconut jasmine rice (or cauliflower rice, optional for serving)

There’s something irresistibly fresh and vibrant about a stir-fry that combines bold flavors and quick cooking. This Garlic Ginger Chicken Stir-Fry Recipe delivers just that—a perfect balance of aromatic ginger and garlic intertwined with tender chicken and crisp veggies that you'll want to make again and again.

The image shows a light brown bowl filled with a colorful stir-fry dish. The dish has several visible layers: at the bottom, there is a glossy dark brown sauce; on top of this, pieces of light brown cooked chicken mixed with bright green bok choy and purple-red onion slices; scattered across the top are whole and chopped light tan peanuts, and fresh green basil leaves are spread evenly for a fresh look. A silver spoon sticks out from the bowl. Next to the bowl is a smaller light brown dish filled with chopped peanuts, placed on a white marbled surface. Some green basil leaves lay beside the bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Garlic Ginger Chicken Stir-Fry Recipe
Top Tip
How to Serve Garlic Ginger Chicken Stir-Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Garlic Ginger Chicken Stir-Fry Recipe

Why You'll Love This Recipe

This Garlic Ginger Chicken Stir-Fry Recipe quickly became one of my go-to meals because it’s tasty, fast, and full of textures that keep you coming back for more. Plus, it uses simple ingredients you probably have on hand.

Speedy Prep and Cook Time: Done in under 35 minutes, it's perfect for busy weeknights when you want something homemade without the fuss.
Flavor-Packed Marinade: The combo of ginger, garlic, soy, and a hint of chili paste brings exciting layers of taste that hit savory, sweet, and mildly spicy notes.
Nutrient-Rich and Colorful: With bok choy, red onion, and fresh basil, it’s as good for your plate’s looks as it is for your body.
Easy to Customize: Whether you want it hotter, milder, or swapped with your favorite veggies, this stir-fry adapts to your mood and pantry.

A close-up view of a black wok filled with stir-fried pieces of light brown chicken strips layered unevenly across the base. Bright green bok choy pieces with white stems and chunks are scattered among the chicken, along with purple-red onion slices adding color contrast. The dish is topped with a generous amount of crushed light brown peanuts and fresh green basil leaves spread over the entire stir fry. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Garlic Ginger Chicken Stir-Fry Recipe lies in the harmonious blend of each ingredient—from the punchy fresh ginger to the crunchy roasted peanuts. Using good quality, fresh spices and vegetables will really elevate your final dish.

Flat lay of a small knob of fresh ginger, six whole uncracked brown garlic cloves, a medium red onion cut into chunks, thin sliced raw boneless chicken breast strips, roughly chopped baby bok choy with fresh green leaves, a small handful of crushed dry-roasted peanuts, a small bunch of fresh torn Thai basil leaves, and three small white ceramic bowls containing light brown reduced sodium soy sauce, pale clear rice vinegar, and golden toasted sesame oil, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fresh ginger: This root adds warmth and zing, and I find that grating or mincing it finely releases the best flavor.
Reduced sodium soy sauce or GF tamari: Gives deep umami, and going low sodium helps you control the saltiness while still packing flavor.
Rice vinegar: Adds a subtle tang to balance the sweetness and richness of the sesame oil and soy sauce.
Garlic: Another powerhouse flavor, minced fresh garlic delivers that bright savory punch you care about in every stir-fry.
Granulated sugar or monk fruit substitute: Just a hint of sweetness is essential to round out the marinade without overpowering it.
Toasted sesame oil: Brings that irresistible nutty aroma that instantly makes the dish feel special.
Cornstarch: This helps thicken the sauce so it clings beautifully to the chicken and veggies.
Chili paste: Adds a gentle kick, which you can adjust depending on how much heat you’re comfortable with.
Boneless chicken breast cutlets: Thin slices cook quickly and stay tender, making for that perfect stir-fry texture.
Vegetable oil: A neutral oil great for high-heat searing without burning.
Red onion: Its slightly sweet and sharp edges provide crunchy contrast and color.
Baby bok choy: Adds freshness and a mild, leafy crunch that balances the protein.
Dry-roasted peanuts: Crushed on top, they bring a delightful texture and nutty flavor hit.
Thai or traditional basil: Fresh herbs are the finishing touch that brightens each bite.
Coconut jasmine rice (optional): Perfect for soaking up the delicious sauce, or swap with cauliflower rice for a low-carb option.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to personalize this Garlic Ginger Chicken Stir-Fry Recipe by tweaking the heat level and swapping in whatever greens I have on hand. It’s so forgiving, you can make it fit your pantry and preferences without losing that punchy flavor.

Variation: Sometimes I swap chili paste for fresh sliced serrano peppers for a fresher heat, and my family loves it that way because it feels brighter and less dense.
Vegetarian Version: Try firm tofu or tempeh in place of chicken, marinated the same way, and cooked just until golden crisp—delicious and just as satisfying.
Seasonal Change: In cooler months, throw in sliced bell peppers or even snap peas for extra color and crunch.

Step-by-Step: How I Make Garlic Ginger Chicken Stir-Fry Recipe

Step 1: Whisk Together That Flavor-Packed Marinade

Start by mixing minced ginger, soy sauce, rice vinegar, garlic, sugar, toasted sesame oil, cornstarch, and chili paste in a bowl until smooth and well combined. I always scoop out a small amount and set it aside before adding the chicken—this reserved marinade is key to creating a luscious sauce later on.

Step 2: Marinate the Chicken for Maximum Flavor

Drop the chicken strips into the remaining marinade and let them soak in the flavor for at least 15 minutes—if you can, I recommend up to 4 hours in the fridge. This step really lets those garlicky, gingery notes soak in deeply.

Step 3: Sear the Chicken Until It’s Beautifully Golden

Heat your skillet until it’s smoking hot and toss in a teaspoon of vegetable oil. Add half the chicken using a slotted spoon, cooking it for 2-3 minutes on each side until golden and almost cooked through. Cover the pan briefly if you want to steady any splatter but avoid steaming it too much—you want that nice sear! Set the chicken aside, then repeat with the rest.

Step 4: Clean Your Pan, Sauté Veggies, and Bring It All Together

If your pan has any stuck bits, splash in some water to deglaze and scrape it off easily, then dry it. Add a little more oil and sauté the red onion until lightly charred but still crisp—about 2 minutes. Return the chicken to the pan, pour in the reserved marinade plus some water, and cook for a minute. Finally, stir in the bok choy until just wilted; this happens fast, so keep an eye on it.

Step 5: Garnish and Serve Up!

Transfer everything to a serving platter, then sprinkle with crushed dry-roasted peanuts and torn fresh basil. Serve alongside fluffy coconut jasmine rice or a light bed of cauliflower rice to keep things low-carb. You’re looking at a colorful and aromatic meal that hits all the right notes!

Top Tip

I’ve learned through a few attempts that timing and temperature control make all the difference. Here are some nuggets from my kitchen that’ll make your Garlic Ginger Chicken Stir-Fry Recipe standout:

Marinate wisely: Don’t skip letting the chicken soak in the marinade; a quick 15 minutes is good, but a couple of hours cranks up the flavor big time.
High heat is your friend: Use a heavy skillet and get it really hot before cooking the chicken—this keeps the meat juicy and gets that gorgeous caramelization.
Don’t overcrowd the pan: Cooking chicken in batches gives you more control and better texture, so resist the urge to dump everything in at once.
Use fresh herbs last: Add basil just before serving to keep its fresh aroma vibrant and not overcooked.

How to Serve Garlic Ginger Chicken Stir-Fry Recipe

Garlic Ginger Chicken - Serving Suggestion

Garnishes

I always go for crushed dry-roasted peanuts and torn fresh Thai basil because they add texture and a fresh punch of flavor that feels like the cherry on top. Sometimes, I sprinkle a little toasted sesame seed as a bonus for that extra crunch and nutty aroma.

Side Dishes

This stir-fry shines served with fluffy coconut jasmine rice which soaks up every drop of the sauce beautifully. If you’re keeping it lighter, cauliflower rice works perfectly—and for something different, try some steamed dumplings or edamame on the side to round out the meal.

Creative Ways to Present

For a dinner party, I like to serve this stir-fry family-style on a big platter surrounded by rice in a decorative bowl. Adding edible flowers or microgreens on top elevates the look and makes it feel special. You could also serve it in lettuce cups for a fun, hand-held twist everyone enjoys.

Make Ahead and Storage

Storing Leftovers

I store leftover Garlic Ginger Chicken Stir-Fry in an airtight container in the fridge and it keeps well for up to 3 days. The sauce melds even more overnight, which means it tastes great reheated for lunches.

Freezing

You can freeze this stir-fry, but I recommend freezing it separately from the rice to avoid sogginess. Freeze the chicken and veggies in a sturdy container or freezer bag for up to 2 months. When you thaw it, the texture remains good if you reheat gently.

Reheating

Reheat leftovers in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much. Stir frequently to warm evenly and preserve that just-cooked texture. Avoid microwaving if you can; it tends to make the chicken a bit dry.

Frequently Asked Questions:

Can I make this Garlic Ginger Chicken Stir-Fry Recipe gluten-free?

Absolutely! Just swap the soy sauce for tamari or another gluten-free soy alternative, and double-check your chili paste ingredients. The rest of the ingredients are naturally gluten-free.

How spicy is the chili paste in this recipe?

The chili paste adds a mild to medium heat depending on how much you use. You can adjust the amount to suit your preference—from a subtle warmth to a noticeable kick. If you don’t like heat, start with half a teaspoon and build from there.

What’s the best way to cut the chicken for this stir-fry?

Thinly slicing the chicken breast cutlets into strips helps them cook quickly and evenly. I find cutting against the grain yields the most tender bites. If you buy chicken breast cutlets, slicing them lengthwise into thin strips works perfectly.

Can I substitute the bok choy with other greens?

Yes! You can swap bok choy for baby spinach, kale, or even Swiss chard. Just remember that cooking times may vary—spinach wilts quickly, while kale might need a minute or two longer to tenderize.

Final Thoughts

This Garlic Ginger Chicken Stir-Fry Recipe holds a little spot of joy for me—it’s a simple weeknight hero that always feels fresh and festive at the same time. I hope you’ll find it as comforting and flavorful as I do, and maybe even pass it on to your own circle of friends and family who appreciate a quick, tasty meal. Happy cooking!