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Quick 15-Minute Chicken Stir Fry Recipe with Garlic Ginger Sauce Easy and Delicious

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A fast and flavorful chicken stir fry with a fresh garlic and ginger sauce, perfect for busy weeknights. This recipe balances speed and taste with simple ingredients and a quick stir-fry technique.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken breasts or thighs, thinly sliced
  • 1 cup (150g) broccoli florets (fresh or frozen)
  • 1 medium red bell pepper, sliced thin
  • 1 medium carrot, julienned or thinly sliced
  • 1/2 cup (75g) snap peas or snow peas
  • 2 green onions, chopped (for garnish)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 2 tablespoons vegetable or canola oil
  • Cooked jasmine rice or noodles, to serve (optional)

Instructions

  1. Slice 1 lb (450g) of chicken into thin strips, chop all vegetables as described, and mince garlic and grate ginger.
  2. In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, minced garlic, grated ginger, and red pepper flakes if using. Set aside.
  3. Place your wok or skillet over medium-high heat and add 2 tablespoons of vegetable oil. Heat until shimmering but not smoking.
  4. Add the chicken strips to the pan in a single layer. Let them sear undisturbed for about 2 minutes, then stir and cook for another 2 minutes until just cooked through but still juicy. Transfer chicken to a plate.
  5. Add a little more oil if needed, toss in the broccoli, carrots, bell pepper, and snap peas. Stir-fry for 3-4 minutes until crisp-tender.
  6. Return the chicken to the pan. Pour in the sauce, stir everything well, and add the cornstarch slurry to thicken. Cook for 1-2 minutes until the sauce bubbles and coats everything evenly.
  7. Remove from heat, sprinkle chopped green onions on top, and serve immediately over steamed jasmine rice or noodles.

Notes

Use tamari or coconut aminos instead of soy sauce for gluten-free. Frozen grated ginger works well if fresh is unavailable. Avoid overcrowding the pan to prevent steaming. Cook chicken in thin slices for tenderness. Adjust sauce thickness with cornstarch slurry or water as needed. Serve immediately for best texture. Leftovers keep well refrigerated for up to 3 days; reheat gently in a skillet.

Nutrition

Keywords: chicken stir fry, garlic ginger sauce, quick dinner, easy stir fry, weeknight meal, healthy chicken recipe, fast chicken dinner

Find it online: https://norasfoods.com/quick-15-minute-chicken-stir-fry-recipe-with-garlic-ginger-sauce-easy-and-delicious/