Garlic-Ginger Chicken Stir-Fry
User Reviews
4.8
Garlic-Ginger Chicken Stir-Fry
Description
Garlic-Ginger Chicken Stir-Fry begins by marinating chicken breast strips in a mixture of minced ginger, soy sauce or gluten-free tamari, rice vinegar, garlic, sugar, toasted sesame oil, cornstarch, and chili paste. This marinade infuses the chicken with a deep umami and mildly spicy flavor while the cornstarch helps create a slight glaze when cooked. The chicken is cooked in two batches in a hot skillet to achieve a golden-brown exterior while retaining tenderness inside.
Red onion chunks and chopped baby bok choy are added to the pan to provide sweetness and a crisp contrast to the meat. A garnish of crushed dry-roasted peanuts and torn Thai basil leaves enhances texture and adds aromatic complexity. The dish balances savory, spicy, and slightly sweet notes, making it flavorful without overpowering.
Serving this stir-fry over jasmine rice or cauliflower rice rounds out the meal with starch and keeps it light yet satisfying. The recipe’s preparation allows flexibility in adjusting the chili paste amount to suit preferred spice levels.
Ingredients
- 1 inch fresh ginger minced, knob
- ⅓ cup soy sauce or GF tamari, reduced sodium
- 2 tablespoons rice vinegar
- 6 cloves garlic (minced)
- 1 tablespoon granulated sugar (or sugar substitute like monk fruit)
- 2 tablespoons sesame oil toasted
- 1 1/2 tablespoons cornstarch
- 2 to 3 teaspoons chili paste (to taste)
- 1 1/2 pounds chicken breast sliced into thin strips, thin sliced, boneless, cutlets
- 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 peanuts crushed, for garnish, dry-roasted
- ½ cup Thai basil torn, or traditional basil, fresh
- jasmine rice or cauliflower rice, optional for serving, coconut
Instructions
- In a bowl whisk together the ginger, soy, vinegar, garlic, sugar, sesame oil, cornstarch, and chili paste. Stir to combine. Remove ⅓ cup of the marinade and set aside.
- Add the chicken to the remaining marinade and let sit for at least 15 minutes up to 4 hours.
- Heat a large, heavy cast-iron or stainless steel skillet with a lid over high heat.
- Pour 1 teaspoon of the vegetable oil into the pan and swirl to coat.
- Use a slotted spoon to add half the chicken to the skillet, and stir and scrape the bottom with a wooden spoon.
- Cook chicken for about 2 to 3 minutes on each side, until golden brown. (Cover briefly, as needed, to prevent splatters.) Transfer to a plate and set aside.
- If your skillet has caked-on starch or burned garlic, return it to the heat and add a cupful of water to help scrape it off. Discard into the sink and wipe the skillet dry with paper towels.
- Heat another 1 teaspoon of oil. Repeat with the remaining chicken.
- Clean the skillet once more and pour in the remaining teaspoon of oil. Once hot, stir in the onions and sauté them until they are lightly charred but still retain some crunch, about 2 minutes.
- Add the chicken back in.
- Pour in the remaining marinade and add 1/2 cup water.
- Cook for another minute, then stir in the bok choy until wilted.
- Transfer to a platter and top with the crushed peanuts and basil.
- Serve over rice, or cauliflower rice, if desired. Makes 8 cups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 450kcal | 23% |
| Carbohydrates | 19.5g | 7% |
| Protein | 45.5g | 91% |
| Fat | 21g | 32% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 124mg | 41% |
| Sodium | 1034mg | 43% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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