Ginger Chicken Stir Fry
The ultimate comfort food, Ginger Chicken Stir Fry is a quick and easy weeknight dinner packed with savory flavors and vibrant veggies. Tender chicken, crisp snap peas, and aromatic ginger come together to satisfy your cravings. Try it tonight for a delicious and healthy meal!
Equipment
- Wooden Spoon
- Peeler
- Mixing Bowl
- Frying Pan
- Skillet
- Chef's Knife
Ingredients
- 2 T peanut oil
- 2 very large boneless, skinless chicken breasts
- 1 red bell pepper
- 1.5 cups sugar snap peas
- 5 large garlic cloves
- 5 slices fresh ginger root
- 0.25 cup diagonally sliced green onion
Instructions
- Start by trimming the boneless, skinless chicken breasts into strips. The goal is to have uniform pieces that cook evenly. This step is quite satisfying; you’ll see how the chicken transforms and how easy it is to manage in the pan.
- Next, take your red bell pepper. Cut off the ends, remove the seeds inside, and slice it into thin strips. The vibrant color of the bell pepper adds not only visual appeal but also a sweet crunch that complements the chicken perfectly.
- For the sugar snap peas, trim both ends and slice each one in half lengthwise. This will ensure they cook quickly and remain crisp. The fresh snap of these peas is essential for that satisfying texture in your stir fry.
- Now, peel the garlic cloves. If they are particularly large, consider cutting them in half. This will allow their flavor to infuse the oil without overpowering the dish. Also, prepare your fresh ginger by slicing it into thin pieces. This will release its aromatic oils and provide that signature flavor.
- Slice the green onions diagonally. This not only elevates the look of your dish but also offers different textures. Set everything aside and prepare your stir-fry sauce by mixing soy sauce, oyster sauce, sesame oil, and sweetener of your choice in a bowl.
- Heat your wok or a large frying pan over high heat for about 1 minute. You want a hot surface that will give your ingredients that lovely sear.
- Add the peanut oil and allow it to warm for an additional minute. Then, toss in your sliced ginger and garlic. Cook for 1 to 2 minutes, stirring constantly. You’ll know it’s ready when the fragrance fills the air, but be careful not to let them brown, as it will create a bitter taste.
- Once fragrant, discard the ginger and garlic. Now, add the sliced chicken to the hot oil. Stir constantly for about 4 minutes until the chicken is nearly cooked through and just starting to brown.
- Next, add the red pepper strips and sugar snap peas. Cook for another 2 to 3 minutes, ensuring everything is mixed well and coated. You’re looking for vibrant colors and a nice, even cook on the veggies.
- Finally, toss in the green onions and stir for about 1 more minute. Then, pour your stir-fry sauce over the mixture. Cook for 2 to 3 minutes, stirring until the sauce thickens slightly and beautifully coats all the ingredients.
- Your Ginger Chicken Stir Fry is ready to serve hot! Transfer to a serving dish and enjoy the delightful flavors and colors.
Notes
- Tip 1: Leftover stir fry can be stored in an airtight container in the fridge for up to three days. Reheat quickly in a pan or microwave to preserve texture.
- Tip 2: You can freeze this stir fry for up to three months. Ensure it’s cooled before transferring to a freezer-safe bag. Thaw in the fridge before reheating.
- Tip 3: This dish goes wonderfully with steamed rice or noodles. Serve it alongside a fresh salad or spring rolls for a complete meal.
- Tip 4: Swap the chicken with tofu or tempeh for a delightful vegetarian version that maintains the recipe’s essence.
- Tip 5: Add your favorite chili paste or powder to the sauce for a spicy kick. Tailor it to your heat preference!