This Ginger Soy Chicken Stir-Fry recipe offers a delicious and healthy chicken recipe perfect for a weeknight meal. You’ll love how quickly this flavorful dish comes together, making healthy eating both easy and enjoyable.
Key Ingredients & Substitutions
- Chicken Breast: You can use boneless, skinless chicken thighs for a juicier result.
- Fresh Ginger: Ground ginger can be used in a pinch, but fresh offers superior flavor.
- Soy Sauce: Low-sodium soy sauce is a great option. Tamari works for a gluten-free alternative.
- Broccoli Florets: Feel free to swap with other quick-cooking vegetables like bell peppers or snap peas.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Sauce:
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional, for a kick)
For the Stir-Fry:
- 1 tablespoon vegetable oil (or other high-heat cooking oil)
- 4 cups broccoli florets
- 1 red bell pepper, thinly sliced
- ½ cup shredded carrots
- Cooked rice or noodles, for serving
- Sesame seeds, for garnish (optional)
- Sliced green onions, for garnish (optional)
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per serving: Approximately 350 (without rice/noodles)
- Tools Needed: Large skillet or wok, mixing bowls, whisk.
Step-by-Step Instructions
1. Prepare the Chicken
In a medium bowl, combine the cut chicken pieces with cornstarch, 1 tablespoon soy sauce, and sesame oil. Toss well to coat the chicken evenly. Set aside.
2. Whisk the Sauce
In a separate small bowl, whisk together the ¼ cup soy sauce, rice vinegar, honey, grated ginger, minced garlic, and red pepper flakes (if using). Stir until the honey is fully dissolved.
3. Stir-Fry the Vegetables
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli florets and sliced red bell pepper. Stir-fry for 3-5 minutes until they are crisp-tender. Remove the vegetables from the skillet and set them aside.
4. Cook the Chicken
Add the marinated chicken to the hot skillet, spreading it in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Ensure no pink remains.
5. Combine and Finish
Return the stir-fried vegetables to the skillet with the cooked chicken. Pour the prepared sauce over everything. Stir well to coat and cook for another 1-2 minutes until the sauce thickens slightly. Add the shredded carrots and toss to combine.
6. Serve Your Healthy Chicken Recipe
Serve your Ginger Soy Chicken Stir-Fry immediately over cooked rice or noodles. Garnish with sesame seeds and sliced green onions if desired for an extra touch.
Variation Ideas
- Add a handful of cashews or peanuts for extra crunch.
- Include other vegetables like snap peas, mushrooms, or baby corn.
- For more protein, add some edamame at the end.
- Increase the red pepper flakes for a spicier kick.
Storage Instructions
Store leftover Ginger Soy Chicken Stir-Fry in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in the microwave or on the stovetop until heated through. Add a splash of water or broth if it seems dry.
Frequently Asked Questions (FAQ)
Q: Can I use frozen vegetables?
A: Yes, you can use frozen stir-fry vegetables. Add them directly to the pan and cook until tender.
Q: Is this dish gluten-free?
A: To make this dish gluten-free, use tamari instead of regular soy sauce and ensure any other ingredients are certified gluten-free.
Q: Can I prepare this ahead of time?
A: You can chop your vegetables and mix the sauce ahead of time. Cook the dish right before serving for the best results.
Q: What kind of rice is best for serving?
A: Basmati rice, jasmine rice, or brown rice all pair wonderfully with this healthy chicken recipe.
Q: How can I make this dish spicier?
A: Increase the amount of red pepper flakes in the sauce, or add a dash of hot sauce when serving.
Q: Why do you coat the chicken in cornstarch?
A: The cornstarch creates a light coating that helps protect the chicken from drying out and contributes to a tender texture.
