Speedy Ginger-Garlic Chicken Stir-Fry
This speedy ginger-garlic chicken stir-fry features tender chicken and crisp vegetables in a savory-sweet sauce. It's a quick and easy meal perfect for a weeknight dinner.
Equipment
- large skillet
- wok
- small bowl
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast or thighs cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large bell pepper (any color) thinly sliced
- 1 cup broccoli florets
- 2 cloves garlic minced
- 1 inch fresh ginger grated (optional, but highly recommended)
For the Sauce
- ¼ cup soy sauce low sodium preferred
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp sriracha or more, to taste
- 1 tsp cornstarch mixed with 1 tbsp cold water slurry
Instructions
Preparation
- Cut the chicken and slice the bell pepper; have broccoli florets ready. Whisk together soy sauce, honey/maple syrup, rice vinegar, and sriracha in a small bowl to make the sauce.
Cooking
- Heat olive oil in a large skillet or wok over medium-high heat. Add chicken and cook, stirring occasionally, until browned and mostly cooked through (5-7 minutes), then remove and set aside.
- Add bell pepper and broccoli to the same skillet; sauté for 3-5 minutes until tender-crisp. Stir in minced garlic and grated ginger for another minute until fragrant.
- Return cooked chicken to the skillet, whisk the sauce again, and pour it over the chicken and vegetables. Bring the mixture to a gentle simmer.
- Stir in the cornstarch slurry and cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats the ingredients beautifully.
Serving
- Remove from heat and serve hot over rice or quinoa, garnished with sesame seeds and chopped green onions.
Notes
For extra flavor, marinate the chicken in a tablespoon of soy sauce for 15 minutes before cooking. Adjust the sriracha to your preferred spice level. You can substitute chicken with tofu or shrimp for a different protein option.