Ginger Chicken Stir Fry made with lean chicken, fresh broccoli, and minced ginger in a sweet and savory sauce, ready in 20 minutes!
GINGER CHICKEN STIR FRY
Ginger Chicken Stir Fry is one of my all-time favorite stir fry recipes because it’s fast and easy, made with chicken breast and broccoli in an asian-style sauce. Plus it only takes a total time of 20 minutes to make! It’s just like having your favorite takeout, but healthier.
I usually make this ginger chicken in a large skillet, but if you have a wok I would recommend using that. The wok distributes heat to the food differently and makes it taste more like what you’d find at a restaurant.
WHAT OTHER VEGGIES CAN YOU ADD
- Bean sprouts
- Bell peppers
- Water chestnuts
HOW LONG WILL CHICKEN STIR FRY KEEP?
Ginger chicken stir fry will keep in an airtight container in the refrigerator for 3-4 days. This chicken stir fry is also a great recipe for meal prepping!
Seal the stir fry in portioned containers and freeze for 3-4 months. If I’m making this ginger chicken ahead of time for family dinners, I like to use the large metal catering dishes because they can withstand the oven heat. Wrap them tightly and freeze, then defrost in the refrigerator the day before, and reheat in the oven when ready.
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MORE CHICKEN RECIPES
- Chicken Fajita Skillet
- Thai Pineapple Chicken Curry
- Skinny Kung Pao Chicken
- Korean BBQ Chicken Drumsticks
- Skinny Sesame Chicken
- Skinny Chicken Enchiladas
TIPS FOR MAKING GINGER CHICKEN STIR FRY
- This recipe uses broccoli, but you can use other vegetables like green beans, asparagus, or spinach.
- Add more flavor by adding ½ teaspoon garlic, a squeeze of lemon juice, or whisking ¼ teaspoon cayenne pepper or red pepper flakes into the sauce for some spice.
- For a low sodium version use a low sodium broth and soy sauce.
- You can use olive oil or coconut oil in place of canola oil if you’d prefer.
- Serve this over brown rice, spaghetti squash, or noodles. For a lower carb option, try rice or tofu noodles.
- We’re trying to keep the calories and fat down with this recipe, but if you want to fry the chicken and veggies more you can add additional oil.
- If you’re adding more chopped veggies, make sure they’re all about a similar size so they’ll finish cooking at the same time.
- If you don’t have fresh ginger, you can use ½ tsp of ginger powder.
- You can also make this dish with lean beef, or extra firm tofu. If you’re using tofu, drain water from packaging, then press between two paper towels to remove most of the excess water. Cut into large cubes, or crumble into the skillet after the vegetables have softened.
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons sherry
- 1/4 cup chicken broth
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 2 tablespoons canola oil
- 2 chicken breasts boneless and skinless sliced thinly
- 1 tablespoon fresh ginger minced
- 2 cups broccoli florets
- Mix the cornstarch, soy sauce, sherry, broth, vinegar and brown sugar in a bowl together and set aside.
- Add the canola oil to a large skillet (with an available lid) on medium heat and cook the chicken for 2-3 minutes on each side until cooked through then remove from the pan.
- Add in the ginger and cook for 30 seconds before adding in the sauce then add the chicken and broccoli into the pan and cover and let cook for 2 minutes until the sauce is thickened and the broccoli is tender crisp.