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Garlic Ginger Chicken Stir Fry - Bright, Fast, and Full of Flavor

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

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken thighs or breasts, thinly sliced
  • Garlic: 4–5 cloves, minced
  • Ginger: 2 tablespoons fresh ginger, minced or grated
  • Vegetables: 1 red bell pepper (sliced), 2 cups broccoli florets, 1 small carrot (thinly sliced), 1 small onion (sliced), 1 cup snap peas (optional)
  • Sauce: 1/3 cup low-sodium soy sauce or tamari, 2 tablespoons honey or maple syrup, 1 tablespoon rice vinegar, 1 tablespoon sesame oil
  • Thickener: 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
  • Cooking oil: 2 tablespoons neutral oil (canola, avocado, or peanut oil)
  • Heat (optional): 1 teaspoon chili-garlic sauce or 1/2 teaspoon crushed red pepper flakes
  • Garnishes: 2 green onions (sliced), sesame seeds, lime wedges (optional)
  • For serving: Cooked rice or noodles

Method
 

  1. Prep the chicken: Pat the chicken dry and slice it thinly against the grain. Thinner slices cook faster and stay tender.
  2. Mix the sauce: In a small bowl, combine soy sauce, honey, rice vinegar, and sesame oil. Stir in chili-garlic sauce if using. Set aside.
  3. Make the slurry: In another small bowl, mix cornstarch and water until smooth. Keep it nearby.
  4. Heat the pan: Place a large wok or skillet over medium-high heat. Add 1 tablespoon oil and swirl to coat.
  5. Cook the chicken: Add half the chicken in a single layer. Let it sear undisturbed for 1–2 minutes, then stir-fry until just cooked through, 3–4 minutes total. Transfer to a plate. Repeat with remaining chicken and a little more oil if needed.
  6. Aromatics in: Add the remaining oil if the pan looks dry. Add minced garlic and ginger. Stir constantly for 20–30 seconds until fragrant. Don’t let them brown.
  7. Vegetables: Add onion, carrot, and broccoli. Stir-fry 2 minutes. Add bell pepper and snap peas and cook another 2–3 minutes until crisp-tender.
  8. Combine: Return the chicken and any juices to the pan. Give the sauce a quick stir and pour it in. Toss to coat everything evenly.
  9. Thicken the sauce: Stir the cornstarch slurry and add it to the pan. Cook 30–60 seconds, tossing, until the sauce turns glossy and lightly thickens. If too thick, splash in a tablespoon of water.
  10. Finish: Taste and adjust: more soy for salt, honey for sweetness, or vinegar for brightness. Turn off the heat.
  11. Serve: Top with green onions and sesame seeds. Serve hot over rice or noodles with a squeeze of lime if you like.