Quick Chicken & Ginger Stir-fry

Name: Quick Chicken & Ginger Stir-fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 500 g chicken breast (boneless, skinless, cut into thin strips); 30 g ginger (fresh, peeled and julienned); 6 pcs garlic (cloves, minced); 1 pcs bell pepper (large, red, sliced into strips); 1 pcs onion (medium, sliced); 3 pcs spring onion (cut into 1-inch pieces, white and green parts separated); 2 tbsp soy sauce; 1 tbsp cornstarch; 3 tbsp water (for cornstarch slurry); 1 tbsp rice vinegar; 2 tsp sesame oil; 2 tbsp vegetable oil; 0.25 tsp salt; 1 pinch black pepper; 1 pinch red chili flakes

RATING

0.0/5

TASTE SCORE

8/10

Juicy chicken strips tossed in a fragrant ginger-garlic sauce, ready in just 20 minutes. This stir-fry brings the zing of fresh ginger, the sweetness of bell peppers, and tender chicken together in one pan. A perfect weeknight dinner that tastes better than takeout.

PREP

10m

COOK

10m

SERVES

1 CUP

337 cal

SERVINGS

METHOD · 6 STEPS

prep
Prep all ingredients before heating the pan.
1.Slice chicken breast into thin, even strips (about ¼-inch thick).
2.Julienne the ginger, mince the garlic, slice onion, and cut bell pepper into strips.
3.Cut spring onions into 1-inch pieces, keeping white and green parts separate.
4.Mix cornstarch with 3 tbsp water to form a smooth slurry.
5.Combine soy sauce and rice vinegar in a small bowl.
fry · ~4 min
Sear the chicken strips.
1.Heat 1 tbsp vegetable oil in a wok over high heat until shimmering.
2.Add chicken strips in a single layer and let sear undisturbed for 1 minute.
3.Stir-fry for another 2 minutes until just cooked through.
4.Remove chicken and set aside on a plate.
TIPDon't overcrowd the wok — if needed, sear chicken in two batches. Crowding steams the meat instead of browning it.
saute · ~4 min
Stir-fry the aromatics and vegetables.
1.Add remaining 1 tbsp vegetable oil to the wok.
2.Toss in ginger and white parts of spring onion, stir-fry for 30 seconds until fragrant.
3.Add minced garlic and stir-fry for 15 seconds.
4.Add sliced onion and bell pepper, stir-fry for 2 minutes until just tender-crisp.
TIPKeep the heat high and keep things moving — vegetables should stay bright and retain some crunch.
simmer · ~1 min
Combine and coat with the ginger sauce.
1.Return the seared chicken to the wok along with any resting juices.
2.Pour in the soy sauce and rice vinegar mixture, toss well.
3.Give the cornstarch slurry a quick stir and drizzle it in, tossing continuously.
4.Cook for 1 minute until the sauce thickens and coats everything evenly.
garnish
Finish with spring onion greens and a drizzle of sesame oil.
1.Turn off the heat, toss in the green spring onion parts.
2.Add red chili flakes and black pepper, toss once.
3.Drizzle sesame oil over the top and give one final toss.
TIPSesame oil goes in off the heat — high heat destroys its delicate toasted flavor.
serve
Serve immediately while hot.
Transfer to a serving plate and serve with steamed rice or noodles.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Slice chicken against the grain for tender strips that don't shrink when cooked.
2
Have all ingredients prepped before you start — stir-frying goes fast once the wok is hot.
3
Use a well-seasoned wok or cast-iron skillet to achieve the best high-heat sear on the chicken.
4
Don't skip the cornstarch slurry; it gives the sauce a glossy, velvety texture that clings to every bite.
5
For extra crunch, add the bell pepper strips in the last minute of stir-frying so they stay bright and firm.
6
Leftovers keep in the fridge for 2 days — reheat in a hot pan, not the microwave, to preserve texture.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Replace chicken with 300g firm tofu (pressed and cubed) or 200g shiitake mushrooms; add a splash more soy sauce for depth. Perfect for a meat-free weeknight.

low carb / keto