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4.3 from 18 votes

30-Minute Garlic Ginger Chicken Stir Fry

30-Minute Garlic Ginger Chicken Stir Fry is a quick and easy dinner recipe, marvelous for whipping up any night of the week!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 3 Servings
Calories: 444 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 3 tablespoons avocado oil or coconut oil
  • ½ large yellow onion sliced
  • 1 large red bell pepper cut into match sticks
  • 1 large carrot peeled and sliced diagonally
  • 1 medium head broccoli chopped into florets
  • 2 tablespoons fresh ginger peeled and grated
  • 3 cloves garlic minced
  • 2 large boneless skinless chicken breasts about 1.33 lbs, cut into thin strips
  • 3 tablespoons liquid aminos*
  • 1 to 2 Tbsp red chili sauce such as Sriracha, optional
  • 1 to 2 tsp fish sauce optional
  • salt to taste

Instructions

    Cup of Yum
  1. Heat the avocado oil in a large skillet (I use a 12-inch skillet that has deep sides and comes with a lid) over medium-high heat. If you have a large wok or sauté pan, feel free to use it.
  2. Add the onion, bell pepper, broccoli, and carrots. Sprinkle with sea salt and cook veggies, stirring occasionally until the vegetables begin to soften, about 3 minutes.
  3. Stir in the grated fresh ginger and minced garlic and cook for another 1 to 2 minutes, until fragrant.
  4. Move the vegetables off to one side of the skillet and place the cut raw chicken on the open surface. Allow the chicken to brown for 2 to 3 minutes before stirring it into the vegetables.
  5. Add in the coconut aminos, sriracha, and fish sauce (if adding) and stir well. Reduce the heat to medium heat, cover the skillet with a lid and cook for 4 to 6 minutes, or until the chicken is cooked through and the vegetables have reached your desired level of doneness. Taste the stir fry for flavor and add more salt to your personal taste.
  6. Once the chicken is fully cooked, you’re ready to serve your stir fry; however, if you’d like the sauce to be thicker, you can increase the heat to high and continue cooking until much of the liquid has evaporated. I don’t do this step because I like pouring the juices over the rice.

Notes

  • *Or low-sodium soy sauce
  • Steam rice before you start cooking the stir fry if you're serving the stir fry with rice.

Nutrition Information

Serving 1(of 3) Calories 444kcal (22%) Carbohydrates 15g (5%) Protein 50g (100%) Fat 22g (34%) Saturated Fat 4g (20%) Polyunsaturated Fat 13g Cholesterol 115mg (38%) Sodium 1186mg (49%) Fiber 4g (16%) Sugar 6g (12%)

Nutrition Facts

Serving: 3Servings

Amount Per Serving

Calories 444

% Daily Value*

Serving 1(of 3)
Calories 444kcal 22%
Carbohydrates 15g 5%
Protein 50g 100%
Fat 22g 34%
Saturated Fat 4g 20%
Polyunsaturated Fat 13g 76%
Cholesterol 115mg 38%
Sodium 1186mg 49%
Fiber 4g 16%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.