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Garlic Ginger Chicken Stir-Fry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 5 reviews
  • Author: Lucy
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Low Salt

Description

Garlic-Ginger Chicken Stir-Fry is a flavorful and quick dish featuring thinly sliced chicken breast marinated in a savory blend of ginger, garlic, soy sauce, and chili paste, stir-fried with crunchy red onions and tender bok choy, then garnished with crushed dry-roasted peanuts and fresh basil. Served best over coconut jasmine rice or cauliflower rice, this recipe combines savory, spicy, and nutty elements for a satisfying meal.

Ingredients

Scale

Marinade and Chicken

  • 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)

Cooking

  • 1 tablespoon vegetable oil
  • 1 medium red onion (cut into 1/2-inch chunks)
  • 15 ounces baby bok choy (roughly chopped, about 6 cups)

Garnish and Serving

  • 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)

Instructions

  1. Prepare Marinade: In a bowl, whisk together the minced ginger, soy sauce, rice vinegar, minced garlic, sugar, toasted sesame oil, cornstarch, and chili paste until well combined. Remove ⅓ cup of this marinade and set it aside for later.
  2. Marinate Chicken: Add the thinly sliced chicken breast strips to the remaining marinade in the bowl, tossing to coat thoroughly. Let the chicken sit and marinate for at least 15 minutes up to 4 hours to absorb the flavors.
  3. Heat Skillet: Place a large, heavy cast-iron or stainless steel skillet with a lid over high heat until very hot to prepare for stir-frying.
  4. Cook First Half of Chicken: Add 1 teaspoon of vegetable oil to the hot skillet and swirl to coat the surface. Using a slotted spoon, transfer half of the marinated chicken strips to the skillet. Stir and scrape the bottom with a wooden spoon to prevent sticking and achieve even browning. Cook the chicken for about 3 minutes on each side until golden brown, covering briefly if needed to prevent splatter. Remove cooked chicken and transfer to a plate.
  5. Clean Skillet: If there are any caked-on bits or burned garlic residue on the skillet, carefully add a cup of water to deglaze and loosen the bottom. Scrape with a wooden spoon and discard the water. Wipe the skillet dry with paper towels.
  6. Cook Second Half of Chicken: Add another teaspoon of vegetable oil to the hot skillet and repeat the cooking process with the remaining chicken strips. Once cooked, transfer the chicken to the plate with the first batch.
  7. Sauté Onions: Clean the skillet once more and heat 1 teaspoon of oil. Add the red onion chunks and sauté on high heat until they develop a slight char but still retain crunch, about 2 minutes.
  8. Combine Chicken & Onions: Return all the cooked chicken pieces to the skillet with the onions and stir to combine.
  9. Add Marinade and Bok Choy: Pour in the reserved ⅓ cup of marinade along with ½ cup of water. Stir and cook for about 1 minute to heat through and thicken the sauce. Then, add the chopped bok choy and cook, stirring, until the bok choy wilts but remains vibrant, which should take about 1 to 2 minutes.
  10. Garnish and Serve: Transfer the stir-fry to a serving platter and sprinkle the crushed dry-roasted peanuts and torn basil leaves over the top. Serve hot over coconut jasmine rice or cauliflower rice as desired.

Notes

  • For a gluten-free version, substitute reduced sodium soy sauce with gluten-free tamari.
  • Adjust chili paste quantity based on your preferred spice level.
  • Use monk fruit or another sugar substitute for a lower-calorie option.
  • Make sure to slice chicken thinly and uniformly for even cooking.
  • Fresh Thai basil adds authentic flavor, but traditional basil works well too.
  • Serve with cauliflower rice for a low-carb or paleo-friendly meal.

Nutrition

  • Serving Size: 2 cups
  • Calories: 450 kcal
  • Sugar: 9 g
  • Sodium: 1034 mg
  • Fat: 21 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 17.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 19.5 g
  • Fiber: 3 g
  • Protein: 45.5 g
  • Cholesterol: 124 mg

Find it online: https://dotcooks.com/garlic-ginger-chicken-stir-fry-recipe/