Best 5 Stir Fried Ginger Chicken Recipes

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## Stir-Fried Ginger Chicken: A Flavorful and Aromatic Dish

Stir-fried ginger chicken, a classic dish with a burst of flavors, is sure to tantalize your taste buds. This delightful dish features tender chicken pieces coated in a flavorful sauce made with ginger, soy sauce and other seasonings. Topped with scallions and bell peppers, it offers a delightful balance of savory, spicy, and refreshing flavors.

This recipe is not only delicious but also incredibly easy to make. With just a few simple steps, you can prepare this dish in no time. The chicken is first marinated in a mixture of soy sauce, ginger, garlic, and other seasonings, then stir-fried until cooked through. The resulting dish is a perfect combination of flavors and textures, perfect for a quick and easy meal.

In addition to the main recipe, this article also includes several variations of stir-fried ginger chicken to cater to different tastes and preferences. These variations include a spicy version with added chili peppers, a vegetarian version with tofu instead of chicken, and a low-carb version with cauliflower rice instead of white rice.

Whether you're a seasoned cook or a beginner in the kitchen, this stir-fried ginger chicken recipe is sure to become a favorite. Its simple preparation and irresistible taste make it an ideal choice for busy weeknights or casual gatherings.

Let's cook with our recipes!

STIR-FRIED HONEY-GINGER CHICKEN WITH PEPPERS



Stir-Fried Honey-Ginger Chicken with Peppers image

Fresh ingredients, some quick prep, and a hot skillet or wok are all you need for a great stir-fry dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 10

1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts or thighs, sliced into 1/4-inch strips
1/4 cup minced peeled fresh ginger
2 garlic cloves, minced
3 red, orange, or yellow bell peppers (ribs and seeds removed), thinly sliced
Cooked rice, for serving
Fresh cilantro leaves, for serving

Steps:

  • In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
  • Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.

Nutrition Facts : Calories 402 g, Fat 11 g, Fiber 2 g, Protein 28 g

STIR-FRIED GINGER PINEAPPLE CHICKEN



Stir-Fried Ginger Pineapple Chicken image

This is an Asian-style stir-fry recipe with no added sugar. Its sweetness comes from canned pineapple in its own juice. If you serve it with cauli-rice, it's grain-free, too!

Provided by Bibi

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 18

¼ cup coconut aminos (soy-free seasoning sauce)
1 (2 inch) piece fresh ginger, peeled and minced
3 cloves garlic, minced
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon chopped fresh chives
1 teaspoon salt
⅛ teaspoon white pepper
1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
2 tablespoons vegetable oil
½ onion, quartered and separated into pieces
1 red bell pepper, cut in 1-inch pieces
1 green bell pepper, cut in 1-inch pieces
1 (20 ounce) can pineapple chunks in juice, drained, juice reserved
¾ cup chicken stock
2 tablespoons arrowroot powder
2 cups cooked jasmine rice for serving, or as needed
½ cup coarsely chopped raw cashews

Steps:

  • Combine coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper in a 1-gallon resealable plastic bag. Add chicken to marinade and let sit at room temperature while you prepare the vegetables.
  • Heat a large skillet or wok over medium-high heat. Add oil to hot skillet and heat until it shimmers. Add onion and red and green bell peppers. Stir-fry until vegetables are tender-crisp, 2 to 3 minutes. Remove vegetables from skillet and set aside.
  • Add chicken and marinade to the same skillet and cook until chicken is white and the juices run clear, about 5 minutes. Add vegetables and drained pineapple back to the skillet and stir-fry for 3 minutes.
  • Pour in reserved pineapple juice and stir in arrowroot powder quickly until mixture boils and the sauce thickens, about 2 minutes.
  • Serve over hot rice and garnish with chopped cashews.

Nutrition Facts : Calories 664.7 calories, Carbohydrate 65.6 g, Cholesterol 97 mg, Fat 25.8 g, Fiber 3.8 g, Protein 42.4 g, SaturatedFat 4.7 g, Sodium 1275 mg, Sugar 24.8 g

KIM'S STIR-FRIED GINGER GARLIC CHICKEN



Kim's Stir-Fried Ginger Garlic Chicken image

This is a very simple and good recipe. Chicken is stir-fried in coconut oil with garlic, ginger, and hoisin sauce to make a sweet, savory dish.

Provided by Chef Carlie

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 5

3 skinless, boneless chicken breast halves
1 (2 inch) piece fresh ginger root
2 tablespoons coconut oil
2 ½ teaspoons pressed garlic
⅓ cup hoisin sauce

Steps:

  • Slice the chicken breasts into strips across the grain, and set aside. Peel and grate the ginger root and set aside.
  • Heat the coconut oil in a wok over medium-high heat until the oil is melted and hot. Stir in the ginger and garlic, and cook and stir for about 20 seconds, to release the flavor. Toss the chicken strips into the hot oil, and scoop the hoisin sauce over the chicken. Cook and stir for 5 to 7 minutes, until the sauce coats the chicken and the meat is no longer pink inside.

Nutrition Facts : Calories 222.2 calories, Carbohydrate 10.7 g, Cholesterol 54.6 mg, Fat 10.5 g, Fiber 0.7 g, Protein 20.7 g, SaturatedFat 7.1 g, Sodium 389.1 mg, Sugar 5.8 g

STIR-FRIED CHICKEN WITH HONEY AND GINGER



Stir-Fried Chicken With Honey and Ginger image

Courtesy of Kylie Kwong, a nice simple chicken stir-fry. It is important that the chicken is marinated overnight to bring out the most flavour.

Provided by Terese

Categories     Chicken Thigh & Leg

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

800 g chicken thigh fillets, cut into 2cm slices
2 tablespoons vegetable oil
1 tablespoon light soy sauce
1/4 cup honey
2 tablespoons light soy sauce
2 tablespoons shaoxing wine or 2 tablespoons dry sherry
2 tablespoons finely diced gingerroot
1 tablespoon oyster sauce
2 teaspoons dark soy sauce
2 teaspoons five-spice powder
1/2 teaspoon sesame oil

Steps:

  • Combine chicken with marinade ingredients in a large bowl and leave to marinade in the refrigerator overnight.
  • Heat the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated chicken with the marinade and stir-fry for 1 minute. Remove from wok and set aside. Add remaining chicken and stir-fry for 1 minute. Return reserve chicken to the wok with the soy sauce and stir-fry for a further 2 minutes or until chicken is just cooked through and slightly caramelised.
  • Serve with steamed rice.

Nutrition Facts : Calories 382.1, Fat 15.2, SaturatedFat 3, Cholesterol 166, Sodium 1218.7, Carbohydrate 19.4, Fiber 0.2, Sugar 17.7, Protein 41.2

STIR-FRIED GINGER CHICKEN



Stir-Fried Ginger Chicken image

From Fete Accomplie in Washington D.C. EDIT: Please do not use the Zaar converter to cut this recipe in half as it is inaccurate with thirds.

Provided by cookiedog

Categories     One Dish Meal

Time 38m

Yield 8 serving(s)

Number Of Ingredients 12

4 whole boneless skinless chicken breasts
1 tablespoon vegetable oil
1 bunch broccoli, separated into flowerets and sliced stems
2 cups snow peas
2 cups chicken stock
2 inches fresh ginger (peeled and grated)
2 garlic cloves
1 tablespoon cornstarch
1/3 cup cold water
1/3 cup soy sauce
1/3 cup dry sherry
1 teaspoon sesame oil

Steps:

  • Cut the chicken into 1 inch strips and stir-fry it in the oil over high heat for about 2 minutes, until it has browned and is barely cooked through. Drain the chicken and set it aside.
  • Steam the broccoli flowerets and the sliced stems for 3 minutes, and the snow peas for 1 minute. Set them aside.
  • Boil the chicken stock, ginger, and garlic for 5 minutes and then strain the stock.
  • Combine the cornstarch with the cold water. Stir it into the chicken stock and boil the mixture until it has thickened. Add the soy sauce, sherry, and sesame oil. Add the chicken and vegetables to the sauce and heat through. Serve with boiled or steamed rice.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling around while you're cooking.
  • Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Whenever possible, use fresh, organic ingredients. If you're using frozen vegetables, make sure they're thawed and drained before cooking.
  • Don't overcrowd the pan: When stir-frying, it's important to not overcrowd the pan. This will prevent the vegetables from cooking evenly and will make them more likely to steam rather than fry.
  • Use a well-seasoned wok or skillet: A well-seasoned wok or skillet will help to prevent the food from sticking. If you don't have a well-seasoned wok or skillet, you can season it by heating it over high heat and then rubbing it with a little oil.
  • Use high heat: Stir-frying is a high-heat cooking method, so make sure your wok or skillet is nice and hot before you add the food. This will help to sear the food and prevent it from sticking.
  • Stir constantly: Stir-frying requires constant stirring. This will help to ensure that the food cooks evenly and doesn't burn.
  • Don't overcook the vegetables: Vegetables should be cooked until they are tender-crisp. Overcooked vegetables will be mushy and bland.
  • Season to taste: Once the dish is cooked, season it to taste with salt, pepper, and other spices. You can also add a squeeze of lemon or lime juice to brighten the flavors.

Conclusion:

Stir-fried ginger chicken is a quick, easy, and delicious meal that is perfect for a weeknight dinner. The combination of tender chicken, crisp vegetables, and flavorful ginger-soy sauce is sure to please everyone at the table. With a little practice, you'll be able to make this dish like a pro!

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