Quick Chicken & Ginger Stir-fry
This quick and balanced Chicken & Ginger Stir-fry is a perfect weeknight meal, featuring lean chicken and crisp vegetables coated in a savory, aromatic sauce without excessive sugar.
For 4 servings
In a medium bowl, combine the sliced chicken with 1 tbsp soy sauce, 1 tsp cornstarch, and 1/2 tsp toasted sesame oil. Toss to coat evenly and let marinate for at least 10 minutes while you prepare the vegetables.
In a small bowl, whisk together the remaining 1 tbsp soy sauce, 1 tsp cornstarch, 1 tsp rice vinegar, and 2 tbsp water or chicken broth. Set aside; this is your stir-fry sauce.
Heat 1 tbsp of high-heat cooking oil in a large wok or skillet over high heat until shimmering. Add half of the marinated chicken in a single layer and stir-fry for 2-3 minutes until lightly browned and cooked through. Remove cooked chicken to a clean plate and repeat with the remaining chicken, adding more oil if needed.
Add the remaining 1 tbsp of high-heat cooking oil to the hot wok. Add the grated ginger and minced garlic and stir-fry for 30 seconds until fragrant, being careful not to burn.
Add the broccoli florets to the wok and stir-fry for 2-3 minutes until they start to turn bright green and become slightly tender-crisp. Then add the sliced red bell pepper and continue to stir-fry for another 2-3 minutes.
Return all the cooked chicken to the wok with the vegetables. Give your prepared stir-fry sauce a quick whisk to re-combine the cornstarch, then pour it over the chicken and vegetables.
Toss everything quickly for 1 minute, allowing the sauce to thicken and coat all the ingredients evenly. The sauce should become glossy.
Remove the stir-fry from the heat. Drizzle with the remaining 1/2 tsp toasted sesame oil for extra aroma.
Garnish with sliced green onions and sesame seeds, if desired. Serve immediately with steamed rice or noodles.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Prep all ingredients before you start cooking, as stir-frying is a very fast process. This is often called 'mise en place'.
- 2Ensure your wok or skillet is screaming hot before adding ingredients. This helps achieve a good sear on the chicken and keeps vegetables crisp.
- 3Avoid overcrowding the pan. Cook the chicken in batches if necessary to ensure it browns properly and doesn't steam, which can make it tough.
- 4For extra tender chicken, ensure it's sliced against the grain. The cornstarch in the marinade also helps to 'velvet' the chicken, keeping it moist.
Adapt it for your goals.
Protein Swap
Substitute chicken with sliced pork tenderloin, shrimp, or firm tofu for a different protein base. Adjust cooking times accordingly.
Vegetable BoostVegetable Boost
Add other quick-cooking vegetables like snap peas, shredded carrots, sliced mushrooms, or baby corn for more color and nutrients.
Spice It UpSpice It Up
For a spicier kick, add 1/2 tsp of red pepper flakes or a dash of sriracha to the stir-fry sauce.
Why this is on our healthy list.
Lean Protein Source
Chicken breast is an excellent source of lean protein, essential for muscle repair, growth, and overall satiety.
Rich in Vitamins & Fiber
Broccoli and bell peppers are packed with vitamins C and K, antioxidants, and dietary fiber, supporting immune health and digestion.
Anti-inflammatory Properties
Fresh ginger and garlic are known for their potent anti-inflammatory and antioxidant compounds, contributing to overall well-being.
Frequently asked questions
While best served immediately for optimal texture, you can prep the chicken marinade and chop vegetables a day in advance. Cooked stir-fry can be stored in an airtight container in the refrigerator for up to 3 days, though vegetables may lose some crispness.
