Recipe
I can confidently say this homemade stir fry is the kind of dish that’ll make you forget about takeout forever. Packed with vibrant veggies, tender protein, and a sauce that’s equal parts savory, sweet, and slightly tangy, it’s a flavor explosion in every bite.
What makes it special? Fresh garlic and ginger, which add that aromatic punch, and a quick stir-fry technique that keeps everything crisp and full of life.
I’ve made this countless times—whether it’s a busy weeknight or a lazy Sunday—and it never fails to hit the spot. Picture tender bites of chicken (or tofu!) mingling with crunchy broccoli, bell peppers, and carrots, all coated in a glossy, umami-rich sauce that clings perfectly.
Plus, it’s totally customizable, so you can throw in whatever you’ve got in the fridge. Trust me, once you try this, it’ll become a regular in your rotation. Let’s get cooking—your taste buds are in for a treat!
Ingredients
The key to a killer stir fry lies in the freshness and quality of your ingredients—plus a few insider tricks to make it restaurant-worthy. Opt for high heat-friendly ingredients that cook quickly and pack a punch of flavor. Don’t stress if you’re missing something; I’ve got easy swaps to keep things flexible without sacrificing taste.
– Protein:
Chicken breast (thinly sliced) – For tender bites, slice against the grain.
*Sub:* Shrimp, tofu, or flank steak work great too.
– Vegetables:
Bell peppers (sliced) – Adds sweetness and color.
Broccoli (florets) – Blanch them first for a crisp-tender texture.
Carrots (julienned) – Thin cuts cook fast and balance the dish.
*Sub:* Snap peas, zucchini, or mushrooms are excellent alternatives.
– Aromatics:
Garlic (minced) – A must-have for that deep, savory base.
Ginger (grated) – Adds a warm, zesty kick.
Green onions (sliced) – Toss in the whites for cooking, save the greens for garnish.
– Sauce:
Soy sauce**** – The umami backbone of the dish.
Toasted sesame oil – Just a drizzle for that nutty finish.
Oyster sauce – Enhances richness and depth.
*Sub:* Hoisin or teriyaki sauce if you’re out.
– Starch:
Cornstarch – Toss your protein in it for a velvety texture.
*Sub:* Tapioca starch works in a pinch.
– Extras:
Sesame seeds (toasted) – A sprinkle adds crunch and flair.
Chilli flakes or Sriracha – For a spicy kick, if you’re into that.
Pro Tip: Always prep everything before you start cooking—stir fries move fast, and having your *mise en place* ready is the secret to nailing it.
How to Make the Best Garlic Ginger Chicken Stir-Fry
- Prepare your ingredients: Guarantee all vegetables are chopped, chicken is sliced into thin strips, and the garlic and ginger are minced. This prep work guarantees a smooth cooking process without interruptions.
- Pro Tip: To save time, use pre-minced garlic and ginger, but fresh provides the best flavor.
- Marinate the chicken: In a bowl, mix the chicken with soy sauce, a splash of sesame oil, and a pinch of cornstarch. Let it sit for 10 minutes. The cornstarch helps tenderize the chicken and gives it a velvety texture when cooked.
- Watch-Out: Don’t skip the marinating step—it’s key for flavor and texture.
- Heat the pan: Use a wok or large skillet and heat it over medium-high heat. Add a drizzle of oil and swirl to coat the pan evenly. A hot pan guarantees the chicken sears properly, locking in juices.
- Visual Cue: The oil should shimmer but not smoke—this is the perfect temperature.
- Cook the chicken: Add the marinated chicken in a single layer and cook for 2-3 minutes per side until golden brown. Avoid overcrowding the pan, as it will steam the chicken instead of searing it.
- Pro Tip: Remove the chicken and set it aside once cooked. This prevents overcooking when you add it back later.
- Sauté the aromatics: In the same pan, add a bit more oil if needed, then toss in the garlic and ginger. Stir for 30 seconds until fragrant—this builds the flavor base for the stir-fry.
- Watch-Out: Don’t let the garlic burn, or it will turn bitter.
- Add the vegetables: Toss in your chopped veggies (e.g., bell peppers, broccoli, and carrots) and stir-fry for 3-4 minutes until tender-crisp. Vary the cooking time slightly depending on the density of the vegetables.
- Flexibility: Use any veggies you have on hand—this recipe is adaptable!
- Combine everything: Return the cooked chicken to the pan and pour in the sauce (a mix of soy sauce, oyster sauce, and a splash of water). Stir to coat everything evenly and heat through for 1-2 minutes.
- Visual Cue: The sauce should thicken slightly and cling to the ingredients.
- Finish with garnishes: Sprinkle with chopped green onions or sesame seeds for a fresh, crunchy finish.
- Pro Tip: A squeeze of lime juice at the end adds brightness to the dish.
- Serve immediately: Pair with steamed rice or noodles for a complete meal. Stir-fries are best enjoyed fresh and hot!
- Flexibility: Double the recipe for leftovers—they reheat beautifully for lunch the next day.
Nutrition
This stir fry recipe is packed with nutrients and provides a balanced meal. Here are the key nutritional values per serving.
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 18 g |
| Carbohydrates | 28 g |
| Fat | 14 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 480 mg |
| Cholesterol | 45 mg |
Chef Tips
Mastering a great stir fry isn’t just about ingredients—it’s about technique. I always preheat my wok until it’s smoking hot to sear ingredients quickly.
Cut everything uniformly for even cooking, and don’t overcrowd the pan—work in batches if needed. Keep the heat high and stir constantly.
Finish with a splash of soy sauce or lime for brightness. Practice makes perfect!
Frequently Asked Questions
Can I Use Tofu Instead of Chicken?
Sure, I can use tofu instead of chicken. I’ll press and cube the tofu, then toss it in cornstarch for crispiness. I’ll fry it until golden before adding it to the stir fry at the end.
Is It Safe to Prepare the Veggies Ahead of Time?
Yes, I can prepare the veggies ahead of time. I’ll just chop them and store them in an airtight container in the fridge for a day or two. They’ll stay fresh and make cooking quicker later. Easy!
Can I Substitute Soy Sauce With Coconut Aminos?
Yes, I can substitute soy sauce with coconut aminos. It’s a great swap if I’m avoiding soy or want a milder flavor. Just note it’s slightly sweeter, so I’ll adjust seasonings to balance it out.
How Do I Store Leftovers Properly?
I transfer my leftovers to an airtight container and let them cool to room temperature before refrigerating. They stay fresh for up to three days. I reheat them in a pan or microwave when ready to eat.
Can I Freeze the Stir Fry for Later?
Yes, I can freeze the stir fry for later. Let it cool, store it in airtight containers or freezer bags, and label with the date. It’ll stay fresh for up to 3 months—just reheat when ready to eat.
