Stupid-Easy Recipe for Quick Stir-Fried Ginger Chicken (#1 Top-Rated)

This fresh and easy stir-fry is perfect for the ginger lovers out there. To keep the ginger prep simple, skip the peeler and peel the ginger with a small spoon. You can grate the ginger on the small holes of a box grater or with a Microplane if you don’t want to mince it with a knife.

Satisfy your sweet tooth with this easy-to-make recipe for Quick Stir-Fried Ginger Chicken.

1. Info for Quick Stir-Fried Ginger Chicken

• Cook Time: 30 min
• Total Time: 30 min
• Servings: 4
• Calories: 382 kcal

2. Ingredients for Quick Stir-Fried Ginger Chicken

• 1 1/2 lb. boneless, skinless chicken breasts
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 Tbsp. dry sherry
• 1 tsp. cornstarch
• 1/4 cup chicken broth
• 1 Tbsp. soy sauce
• 1 Tbsp. toasted sesame oil
• 1 Tbsp. fish sauce (Thai or Vietnamese)
• 1/2 tsp. sugar
• 1/8 tsp. freshly ground black pepper
• 1/2 tsp. cornstarch
• 1 tsp. water
• 2 inches fresh ginger
• 1 onion (small)
• 1 carrot (small)
• 1/4 lb. green beans
• 2 Tbsp. canola oil (for chicken)
• 1 Tbsp. canola oil (for vegetables)
• Chili-garlic sauce (optional)

3. Directions:

3.1 Prep

Cut the chicken into 1 inch cubes. Combine chicken, salt, pepper, sherry, and cornstarch in a small bowl. Set aside to marinate.

Combine the chicken broth, soy sauce, sesame oil, fish sauce, sugar, and pepper together in a small bowl. Set aside. In another small bowl, stir the cornstarch together with the water. Set aside.

Scrape the ginger with a spoon to peel, then mince. Chop the onion and thinly slice the carrot. Trim stems from the green beans and cut into 1 inch lengths.

3.2 Stove

Heat the oil in a wok or large, heavy-bottomed saute pan over medium-high heat. Swirl the oil to coat the bottom. Cook chicken in two batches until browned, stirring occasionally with tongs, 2-5 minutes per batch. Transfer chicken to a heatproof bowl.

Reduce heat to medium and add oil to wok. Add onion and half of the ginger and stir-fry until onion begins to soften, about 1 minute. Add carrot and green beans and cook until barely tender-crisp, about 1 minute.

Return chicken and accumulated juices to wok, pour in the sauce and add remaining ginger. Stir until mixture comes to a boil, then add the cornstarch solution and stir until sauce thickens, about 30 seconds.

3.3 Serve

Serve immediately.

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