Ginger Garlic Chicken Stir Fry
Ginger Garlic Chicken Stir Fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Stir Fry Sauce
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon cornstarch
For the Stir Fry
- 2 tablespoons vegetable oil, divided
- 1 tablespoon fresh ginger, minced
- 3 garlic, cloves, minced
- 3 cups broccoli florets
- 1 cup carrots, julienned or thinly sliced
- 1 red bell pepper, sliced
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish, optional
- 4 cups cooked rice, for serving
Instructions
- 1
In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and black pepper. Toss to coat evenly. Cover and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min
- 2
While the chicken marinates, prepare the stir fry sauce. In a small bowl, whisk together chicken broth, 1/4 cup soy sauce, hoisin sauce, rice vinegar, brown sugar, and 1 teaspoon cornstarch until smooth. Set aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, or until browned and cooked through. Remove the chicken from the pan and set aside.
⏱️ 8 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the minced ginger and garlic and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 5
Add the broccoli florets and carrots to the skillet. Stir-fry for 3-4 minutes until the vegetables start to become tender-crisp.
⏱️ 4 min
- 6
Add the sliced red bell pepper to the skillet and continue to stir-fry for another 2-3 minutes.
⏱️ 3 min
- 7
Return the cooked chicken to the skillet with the vegetables. Give the prepared stir fry sauce a quick whisk and pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats everything, about 1-2 minutes.
⏱️ 2 min
- 8
Remove from heat. Garnish with sliced green onions and sesame seeds, if desired. Serve immediately over cooked rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ginger Garlic Chicken Stir Fry
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Stir Fry Sauce
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon cornstarch
For the Stir Fry
- 2 tablespoons vegetable oil, divided
- 1 tablespoon fresh ginger, minced
- 3 garlic, cloves, minced
- 3 cups broccoli florets
- 1 cup carrots, julienned or thinly sliced
- 1 red bell pepper, sliced
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish, optional
- 4 cups cooked rice, for serving
Instructions
- 1
In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and black pepper. Toss to coat evenly. Cover and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min - 2
While the chicken marinates, prepare the stir fry sauce. In a small bowl, whisk together chicken broth, 1/4 cup soy sauce, hoisin sauce, rice vinegar, brown sugar, and 1 teaspoon cornstarch until smooth. Set aside.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, or until browned and cooked through. Remove the chicken from the pan and set aside.
⏱️ 8 min - 4
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the minced ginger and garlic and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 5
Add the broccoli florets and carrots to the skillet. Stir-fry for 3-4 minutes until the vegetables start to become tender-crisp.
⏱️ 4 min - 6
Add the sliced red bell pepper to the skillet and continue to stir-fry for another 2-3 minutes.
⏱️ 3 min - 7
Return the cooked chicken to the skillet with the vegetables. Give the prepared stir fry sauce a quick whisk and pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats everything, about 1-2 minutes.
⏱️ 2 min - 8
Remove from heat. Garnish with sliced green onions and sesame seeds, if desired. Serve immediately over cooked rice.
⏱️ 1 min