Garlic-Ginger Chicken Stir-Fry is a quick, flavorful dish made with chicken breast, bok choy, red onion, crushed peanuts and fresh basil. Bright ginger, savory soy, garlic and a touch of chili paste transform simple chicken into a satisfying meal that works for a weeknight dinner or as a packed lunch the next day.
Garlic-Ginger Chicken Stir-Fry
Ginger, reduced-sodium soy sauce, garlic, rice vinegar and chili paste create a lively, slightly sweet and savory sauce that clings to tender slices of chicken. Serve the stir-fry on its own or spoon it over steamed rice, jasmine rice with a hint of coconut, or cauliflower rice for a lower-carb option. It also pairs well with soba or rice noodles. The sauce is great for soaking up with rice or for tossing with noodles and extra vegetables.
This version is adapted for a lighter result by using boneless, skinless chicken breast, adding more bok choy and reducing the oil. The technique emphasizes high heat, short cooking times and quick assembly so vegetables stay crisp and chicken stays juicy.
What is the secret to a good stir-fry?
Use a very hot pan and avoid overcrowding so everything sears quickly instead of steaming. Have all ingredients prepped and within reach before you start. Work in batches if necessary so meat and vegetables brown evenly. A hot, heavy skillet or a wok gives the best results.
Ingredients
- Sauce and Marinade: 1 (1-inch) knob fresh ginger, minced; 1/3 cup reduced-sodium soy sauce or tamari; 2 tablespoons rice vinegar; 6 cloves garlic, minced; 1 tablespoon granulated sugar (or substitute); 2 tablespoons toasted sesame oil; 1 1/2 tablespoons cornstarch; 2 to 3 teaspoons chili paste (adjust to taste).
- Chicken: 1 1/2 pounds thinly sliced boneless chicken breast cutlets, sliced into thin strips.
- Oil: 1 tablespoon vegetable oil, divided into teaspoons for cooking.
- Vegetables: 1 medium red onion, cut into 1/2-inch chunks; 15 ounces baby bok choy, roughly chopped (about 6 cups).
- Garnish: 1/3 cup dry-roasted peanuts, crushed; 1/2 cup fresh Thai or traditional basil leaves, torn.
- Optional for serving: Coconut jasmine rice, brown or jasmine rice, or cauliflower rice for a lower-carb option.
How to make Garlic-Ginger Chicken Stir-Fry
- In a bowl whisk together the ginger, soy sauce (or tamari), rice vinegar, garlic, sugar, sesame oil, cornstarch and chili paste until smooth. Remove and reserve 1/3 cup of this marinade for later.
- Add the chicken to the remaining marinade and mix to coat. Let the chicken marinate for at least 15 minutes and up to 4 hours in the refrigerator.
- Heat a large, heavy skillet or wok over high heat until very hot. Add 1 teaspoon of vegetable oil and swirl to coat the pan.
- Using a slotted spoon, add half the chicken to the skillet and spread into a single layer. Cook 2–3 minutes per side until golden brown and cooked through. If needed, cover briefly to reduce splattering. Transfer the cooked chicken to a plate and set aside.
- If the pan has any stuck-on bits from the first batch, add about 1 cup water, bring to a boil and scrape the bottom to loosen residue; discard the water and wipe the pan dry with a paper towel.
- Heat another teaspoon of oil and cook the remaining chicken until golden brown. Transfer to the plate with the first batch.
- Wipe the skillet clean again, add the remaining teaspoon of oil and when hot add the red onion. Sauté until lightly charred but still slightly crunchy, about 2 minutes.
- Return all the chicken to the skillet. Pour in the reserved 1/3 cup marinade plus 1/2 cup water and stir briefly, allowing the sauce to thicken and coat the chicken.
- Add the chopped bok choy and cook just until wilted but still bright and crisp, about 1 minute.
- Transfer the stir-fry to a serving platter and finish with crushed peanuts and torn basil. Serve immediately over rice, noodles or cauliflower rice if desired. The recipe yields about 8 cups total (about 2 cups per serving).
Tips for success
- Prep all ingredients first—stir-frying is fast and requires everything to be ready to go.
- Slice the chicken thinly and uniformly to ensure even cooking.
- Adjust chili paste to control heat. For a milder dish, reduce or omit the chili paste.
- If you prefer a nut-free version, omit the peanuts or substitute toasted sesame seeds.
- Use high heat and work in batches to avoid steaming the chicken and vegetables.
What to serve with this stir-fry
The dish is excellent with plain steamed rice, jasmine or coconut rice for extra aroma, brown rice for a whole-grain option, or cauliflower rice for fewer carbs. It also pairs well with soba, rice or udon noodles tossed with a little of the pan sauce.
Storage and freezing
Leftovers keep well in the refrigerator for up to three days and make convenient lunches. You can also freeze portions for up to three months—thaw overnight in the refrigerator and reheat gently in the microwave or in a skillet until hot.
Variations
- Protein swap: Use chicken thighs for more richness, or substitute firm tofu, shrimp or thinly sliced beef.
- Vegetables: Substitute or add bell peppers, broccoli, snow peas or zucchini depending on preference.
- Onions: White or yellow onions work as alternatives to red onion.
- Spice: For more heat, add extra chili paste or a pinch of crushed red pepper flakes.
This Garlic-Ginger Chicken Stir-Fry is designed to be flexible, fast and full of flavor. The bright, gingery sauce and fresh basil bring freshness while the crushed peanuts add a satisfying crunch. If you try it, consider adjusting the heat, sweetness and vegetables to match your taste—this recipe is an excellent base for many quick weeknight meals.
Nutrition snapshot (per serving)
- Calories: approximately 450 kcal
- Protein: about 45.5 g
- Carbohydrates: about 19.5 g
- Fat: about 21 g
- Fiber: about 3 g
If you make this recipe, please rate it or leave feedback so others can benefit from your tips and adjustments. Enjoy!
