Garlic-Ginger Chicken Stir-Fry – Skinnytaste
Garlic Ginger Chicken Stir Fry is a quick and easy stir fry of chicken breast, bok choy, red onions, peanuts and basil.
Stir fried garlic ginger chicken
A paste of ginger, soy sauce, garlic and chili peppers turns a boring chicken breast into a delicious entree that’s perfect for dinner or lunch the next day. If you love chicken and broccoli stir-fry, chicken zucchini stir-fry, and beef, you’ll also love this skirt steak and bok choy stir-fry.
This simple chicken stir fry recipe is slightly modified from What’s Gaby Cooking: Take It Easy: Recipes for Zero Stress Deliciousness. After Gaby’s daughter was born, she wanted to focus on recipes that didn’t take long to cook and prepare, but still tasted great. This book aims to provide dozens of recipes that are easy enough to make and look delicious!
It’s not a low calorie book, but I was able to easily modify this recipe by substituting chicken breast for thighs, adding more bok choy, and using a little less oil. Gaby said: Seriously, it comes together in seconds, ginger and garlic are all the right way to go, and the saucy bits are perfect for adding spice to white rice.
What is the secret to good frying?
For a really good stir-fry, make sure the pan is very hot and don’t overfill the meat or vegetables. Prepare all ingredients in advance. Everything should be cooked quickly and evenly.
stir-fried chicken
- Stir fry sauce: Raw ginger, low-salt soy sauce or tamari, rice vinegar, garlic, sugar, sesame oil, cornstarch, chili paste
- chicken: Thinly slice the boneless and skinless chicken breast.
- vegetable: bok choy and red onion
- Peanuts: Crush the dry roasted peanuts.
- basil: Traditional or Thai basil works.
how to make fried chicken
- Marinade: Whisk together 8 sauce ingredients in a bowl. Take out the third cup and set it aside. Add chicken to remaining sauce and marinate for at least 30 minutes, up to 4 hours.
- chicken: If you have a wok, use it. Otherwise, heat a large, heavy cast-iron or stainless skillet with a lid over high heat. Pour a teaspoon of vegetable oil into the pan and place half the chicken in the pan. Cook for a few minutes on each side, and when done, transfer to a plate. Repeat with remaining chicken.
- onion: Clean skillet and pour remaining 1 teaspoon oil. When hot, sauté until the onion is lightly browned but still has some crunchiness.
- Sauce and bok choy: Return chicken to skillet and pour in remaining marinade and 1/2 cup water. Cook for 1 minute, then stir until bok choy is tender.
- Garnish: Transfer to a platter and sprinkle with peanuts and basil.
accompaniment to stir-fried chicken
I skipped the rice as it was a lot – 2 cups! Eating this garlic chicken stir-fry with rice can easily feed her 6 servings instead of 4. Brown rice, jasmine rice, coconut rice, or cauliflower rice are available for low-carb options.
how to freeze stir fry
Leftover stir-fries that last three days make a quick weekday lunch. Thaw in the refrigerator and reheat in the microwave.
Stir fry variations:
- protein: Replace chicken thighs with chicken breasts.
- onion: If you don’t have red onions, you can use white or yellow onions.
- nuts: If you want a nut-free stir-fry, omit the peanuts.
- hot flavor: If you prefer a milder stir-fry, reduce the amount of chili paste or omit it.
More stir-fry recipes you’ll love:
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Stir fried garlic ginger chicken
7+
Garlic Ginger Chicken Stir Fry is a quick and easy stir fry of chicken breast, bok choy, red onions, peanuts and basil.
- 1 1 inch Tsumami Ginger, chopped
- ⅓ cup Reduced salt soy sauce, or GF tamarind
- 2 tablespoon rice vinegar
- 6 cloves garlic, chopped
- 1 tablespoon Granulated sugar, Or a sugar substitute like monk fruit
- 2 tablespoon toasted sesame oil
- 1 1/2 tablespoon cornstarch
- 2-3 tea spoon chili paste, taste
- 1 1/2 lb Thinly sliced boneless chicken breast cutlets, sliced into thin strips
- 1 tablespoon Vegetable oil
- 1 Moderate red onion, cut into 1/2 inch chunks
- 15 ounce baby bok choy, chopped (about 6 cups)
- 1/3 cup dry roasted peanuts, chopped for garnish
- ½ cup fresh Thai or traditional basil, torn
- coconut jasmine rice or cauliflower rice, serving options
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Put ginger, soy sauce, vinegar, garlic, sugar, sesame oil, cornstarch and chili paste in a bowl and mix with a whisk. mix. Remove 1/3 cup of marinade and set aside.
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Add chicken to remaining marinade and let stand for at least 15 minutes up to 4 hours.
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Heat a large, heavy cast-iron or stainless steel skillet with a lid over high heat.
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Pour 1 teaspoon of vegetable oil into the pan and swirl to coat.
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Using a slotted spoon, add half of the chicken to the skillet, stirring and scraping the bottom with a wooden spoon.
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Cook chicken until golden brown, about 2 to 3 minutes on each side. (Cover briefly if necessary to prevent splattering.) Transfer to a plate and set aside.
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If the pan is caked with starch or burnt garlic, return the pan to the heat and add a glass of water to scrape it off. Dump it in the sink and dry the pan with a paper towel.
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Heat another teaspoon of oil. Repeat with remaining chicken.
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Clean the skillet again and pour in the remaining teaspoon of oil. When hot, stir in the onions and sauté until lightly browned but still with some texture, about 2 minutes.
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Add chicken back in.
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Pour remaining marinade and add 1/2 cup water.
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Cook for 1 more minute and stir bok choy until tender.
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Transfer to a serving platter and top with crushed peanuts and basil.
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Serve over rice or cauliflower rice, if desired. Makes 8 cups.
Serving: 2cup, calorie: 450kcal, carbohydrate: 19.5g, protein: 45.5g, thick: twenty oneg, saturated fat: 3.5g, cholesterol: 124mg, sodium: 1034mg, fiber: 3g, sugar: 9g
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