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Ginger Garlic Chicken Stir Fry - Fast, Flavorful, and Fresh

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) boneless, skinless chicken thighs or breasts, thinly sliced
  • 2 tablespoons soy sauce (low sodium if preferred)
  • 1 tablespoon cornstarch
  • 2 tablespoons neutral oil (canola, peanut, or avocado), plus more if needed
  • 1 tablespoon fresh ginger, finely minced or grated
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 2 cups broccoli florets
  • 1 small carrot, thinly sliced
  • 3 green onions, sliced (whites and greens separated)
  • Sesame seeds (optional, for garnish)
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (or extra soy sauce if needed)
  • 1 tablespoon rice vinegar or lime juice
  • 1–2 teaspoons honey or brown sugar
  • 1/3 cup chicken broth or water
  • 1 teaspoon cornstarch
  • 1/2 teaspoon toasted sesame oil (optional)
  • Red pepper flakes or chili-garlic sauce to taste (optional)
  • Steamed rice or noodles
  • Lime wedges (optional)

Method
 

  1. Prep the chicken. In a bowl, toss sliced chicken with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Set aside while you prep the vegetables. This quick marinade keeps the chicken juicy.
  2. Make the sauce. In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, broth, cornstarch, and sesame oil. Add chili if you like heat. Keep it nearby—you’ll need it fast.
  3. Preheat the pan. Heat a large skillet or wok over medium-high until hot. Add 1 tablespoon oil.
  4. Cook the chicken. Spread the chicken in a single layer. Let it sear for 1–2 minutes before stirring. Cook 4–5 minutes total until just cooked through. Transfer to a plate.
  5. Sauté the aromatics. Add another tablespoon of oil. Cook ginger, garlic, and the white parts of green onions for 30 seconds, stirring so they don’t burn.
  6. Stir fry the veggies. Add broccoli, bell pepper, and carrot. Stir fry 3–4 minutes until crisp-tender. If needed, splash in a tablespoon of water to help steam the broccoli.
  7. Combine and sauce. Return chicken and any juices to the pan. Stir the sauce (cornstarch settles), then pour it in. Toss for 1–2 minutes until glossy and slightly thickened.
  8. Finish and serve. Turn off the heat. Add green onion tops and a sprinkle of sesame seeds. Taste and adjust with a little soy, vinegar, or honey. Serve over rice or noodles.