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- Chicken Breasts and Marinade - 500g chicken breast, thinly sliced - 1 tablespoon soy sauce (for marinade) - 1 tablespoon fresh ginger, minced - 1 tablespoon garlic, minced - Salt and pepper to taste - Sauces and Seasonings - 2 tablespoons soy sauce (for stir-fry sauce) - 1 tablespoon oyster sauce - 1 tablespoon cornstarch - 1/4 cup chicken broth - 2 tablespoons sesame oil - Vegetables - 1 bell pepper, thinly sliced (any color) - 1 cup broccoli florets - 1 medium carrot, julienned - Garnishing Ingredients - 2 green onions, finely chopped - Sesame seeds for garnish Gathering these ingredients is key to making this Ginger Soy Chicken Stir Fry. The chicken and marinade create a base packed with flavor. The sauces and seasonings add depth. Fresh vegetables add crunch and color. Finally, garnishing ingredients bring everything together for a lovely finish. Enjoy the process and the delightful meal that follows! {{ingredient_image_1}} Start by slicing the chicken breast into thin pieces. Place these slices in a bowl. Add 1 tablespoon of soy sauce, minced ginger, minced garlic, and a pinch of salt and pepper. Mix it well. Let the chicken marinate for at least 15 minutes. This adds great flavor. In a small bowl, combine the remaining soy sauce, oyster sauce, chicken broth, and cornstarch. Mix these ingredients until smooth. Set the sauce aside for later use. This sauce will give the stir fry its rich taste. Heat 2 tablespoons of sesame oil in a large skillet or wok. Set the heat to medium-high. Once the oil is hot, add the marinated chicken. Stir-fry the chicken until golden brown and cooked through. This should take about 5 to 7 minutes. When done, remove the chicken from the skillet and set it aside. In the same skillet, add the broccoli, bell pepper, and julienned carrot. Stir-fry the vegetables for about 3 to 4 minutes. You want them to be tender but still crunchy. This keeps the dish fresh and colorful. Now, return the cooked chicken to the skillet. Pour in the stir-fry sauce you prepared earlier. Stir everything together well. Cook for an additional 2 to 3 minutes. You want the sauce to thicken and coat the chicken and vegetables nicely. Remove the skillet from the heat. Stir in the chopped green onions. Taste and adjust with more salt and pepper if needed. Serve your stir fry right away. Don't forget to sprinkle sesame seeds on top for a nice crunch. Enjoy this quick and easy meal! To cut chicken for stir fry, always start with cold chicken. This makes it easier to slice. Use a sharp knife for clean cuts. Cut the chicken breast against the grain. This keeps the meat tender. Aim for thin slices, about 1/4 inch thick. You want them to cook fast and evenly. The best vegetables for stir fry include bell peppers, broccoli, and carrots. Each adds great color and taste. You can also use snap peas, zucchini, and mushrooms. Always pick fresh, crisp veggies. Cut them into uniform sizes for even cooking. Don't overcrowd the pan; this keeps veggies crunchy. To adjust spice levels, start with small amounts of ginger and garlic. Both bring strong flavors. You can add more as you taste. If you like heat, add red pepper flakes or a dash of hot sauce. Always taste as you go. This helps you find the right balance for your dish. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes if possible. This enhances the flavor and tenderness of the meat. Vegetable Timing: Add vegetables to the pan based on their cooking time. Start with the ones that take longer to cook, like carrots and broccoli, to ensure everything is perfectly tender. High Heat for Stir-Frying: Ensure your skillet or wok is very hot before adding the chicken. This helps to sear the meat, locking in juices and flavor. Customize Your Sauce: Feel free to adjust the sauce ingredients to your taste. Adding a splash of rice vinegar or a pinch of sugar can enhance the flavor profile. {{image_2}} You can swap chicken for other proteins. Try beef, shrimp, or tofu. Each choice gives a new taste. - Beef: Use thinly sliced flank steak. Cook it until brown, just like chicken. - Shrimp: Add shrimp in place of chicken. Cook until they turn pink. - Tofu: For a plant-based meal, use firm tofu. Press it to remove water, then cube and sauté. Want a meat-free dish? Create a veggie-packed stir fry. Use the same sauce for flavor. - Mushrooms: Add shiitake or button mushrooms for a savory taste. - Eggplant: Slice eggplant into thin strips. Sauté until soft for a hearty bite. - Chickpeas: Canned chickpeas add protein and fiber. Toss them in for extra texture. Change up the sauce for a new twist on your stir fry. Here are some ideas: - Teriyaki Sauce: Use teriyaki in place of oyster sauce. It adds sweetness. - Sweet and Sour Sauce: For a tangy flavor, try sweet and sour sauce. - Spicy Hoisin Sauce: Mix hoisin with some chili paste for a kick. Feel free to mix and match! Each variation can make your dish unique. Enjoy experimenting with your ginger soy chicken stir fry! To keep your ginger soy chicken stir fry fresh, let it cool first. Place the leftovers in an airtight container. Store them in the fridge for up to three days. Make sure to label the container with the date. This helps you track how long it’s been there. When you are ready to eat the leftovers, use a skillet. Heat the skillet over medium heat. Add a splash of water or broth to keep it moist. Stir the chicken and vegetables gently until they warm up. This takes about five to seven minutes. You can also use a microwave. Place it in a safe dish and cover it. Heat in short bursts, stirring in between. This helps avoid hot spots. If you want to save it for later, freezing is great. First, let the stir fry cool completely. Then, transfer it to a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. Write the date on the bag. You can freeze it for up to three months. To use, thaw it in the fridge overnight. Reheat it as mentioned above for a tasty meal anytime. Yes, you can use frozen vegetables. They save time and are convenient. Just add them straight from the bag to the pan. Cook them a bit longer than fresh ones. This helps them heat through and stay tender. If you want a soy sauce substitute, try coconut aminos. It has a similar taste and is less salty. You can also use tamari, which is gluten-free. For a low-sodium option, look for reduced-sodium soy sauce. Stir fry lasts about 3 to 4 days in the fridge. Store it in an airtight container for best results. Always cool it down before putting it in the fridge. Yes, you can make this recipe gluten-free. Use tamari instead of soy sauce. Make sure your oyster sauce is gluten-free as well. With these swaps, you can enjoy your stir fry without worries. This guide covered everything you need to make a tasty stir fry. We discussed the best ingredients, step-by-step cooking instructions, and handy tips. You learned how to cut chicken, choose veggies, and adjust spice levels. We explored variations and storage tips to ensure your meal lasts longer. With this knowledge, you can create different stir fry dishes that suit your taste. Enjoy experimenting with flavors and making this dish your own!

Ginger Soy Chicken Stir Fry

A quick and flavorful stir fry featuring marinated chicken, fresh vegetables, and a savory sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 500 g chicken breast, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon garlic, minced
  • 1 bell pepper thinly sliced (any color)
  • 1 cup broccoli florets
  • 1 medium carrot, julienned
  • 2 tablespoons sesame oil
  • 1 tablespoon cornstarch
  • 0.25 cup chicken broth
  • to taste salt and pepper
  • 2 green onions finely chopped
  • for garnish sesame seeds

Instructions
 

  • Begin by marinating the chicken slices in a bowl with 1 tablespoon of soy sauce, minced ginger, garlic, and a pinch of salt and pepper. Let it sit for at least 15 minutes.
  • In a small bowl, mix the remaining soy sauce, oyster sauce, chicken broth, and cornstarch. Set it aside; this will be your stir-fry sauce.
  • Heat the sesame oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken and stir-fry until it's golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
  • In the same skillet, add the broccoli, bell pepper, and carrot. Stir-fry for about 3-4 minutes until the vegetables are tender but still crunchy.
  • Return the cooked chicken to the pan, pour in the prepared stir-fry sauce, and stir everything together, cooking for an additional 2-3 minutes until the sauce has thickened and coats the chicken and vegetables.
  • Remove from heat and stir in chopped green onions. Adjust seasoning with more salt and pepper if necessary.
  • Serve immediately, garnished with sesame seeds for an extra crunch.

Notes

Serve immediately for the best texture and flavor.
Keyword chicken, ginger, quick meal, stir fry