Easy Ginger Chicken Stir-Fry

Prep Time: Cook Time: Total Time:

15 mins 30 mins 45 mins

Servings:

4

This punchy stir-fry recipe combines bite-size pieces of chicken with fresh ginger, onion, garlic, soy sauce, and vinegar for a full-flavored dinner that’s perfect for a weeknight. You’ll begin by cutting the ginger into matchsticks, then letting it soak for 10 minutes to soften slightly and lessen its bite. Meanwhile, slice up an onion and some garlic, and cut chicken breasts into small pieces. Cook the chicken in batches for better browning, then add the aromatics and remaining ingredients to form a delicious, sweet-and-savory sauce. Serve the whole thing over noodles, steamed rice, or cauliflower rice for a protein-packed dinner the whole table will enjoy.

Ingredients for Chicken with Ginger

Chicken: This recipe calls for boneless chicken breasts, which stay moist and tender during the quick cook time, but you can swap in boneless chicken thighs instead (cut them into bite-size pieces like you would the breasts). For optimal browning, pat chicken pieces dry with paper towels before cooking.
Ginger: You'll need a 3-inch piece of fresh ginger for this recipe. To peel it, use the edge of a spoon, rather than a peeler which can remove too much of the flesh. Soaking it in water for 10 minutes helps soften the matchsticks slightly while lessening the ginger's bite. We don't recommend swapping in ground ginger for fresh in this recipe.
Onion: We prefer to use a white or yellow onion here, but you can use red in a pinch. If you don't have any on hand, you could use a cup of chopped white and light green parts from a bunch of scallions instead and save the greens for garnishing.
Soy sauce: Soy sauce lends deep umami flavor to this recipe. You can use regular or reduced sodium, or gluten-free tamari in its place.
White vinegar: White vinegar adds welcome tanginess to the sauce. If you don't have distilled white vinegar, you can use unseasoned rice vinegar or white-wine vinegar instead.

TIPThis recipe makes enough sauce to thoroughly coat the chicken and vegetables, but if you're planning on serving them over rice or noodles—or just like things extra saucy—you can double the sauce amounts for more volume.

Food Safety

When working with raw chicken, it's imperative to keep your work area and tools clean to avoid potential cross-contamination. Contrary to popular belief, it's more risky to rinse chicken in the sink than not, as doing so can spread bacteria (even where you can't see it). Whenever possible, prep your vegetables and aromatics before cutting the chicken; that way, you can toss your cutting board and knife straight in the sink or dishwasher after using.

Ingredients

1 three-inch piece fresh ginger, peeled and cut into ⅛-inch-thick matchsticks (½ cup)
2 tablespoons canola oil
1 ½ pounds boneless, skinless chicken breasts, cut into 1 ½-inch chunks
1 large onion, thinly sliced
2 cloves garlic, minced
¼ cup soy sauce
2 tablespoons white vinegar
2 tablespoons sugar
½ cup sliced scallions

Directions

Soak ginger: Soak ginger in cold water 10 minutes; drain.
Brown chicken in batches: Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
Add aromatics, followed by sauce ingredients:
In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

What to Serve With Chicken With Ginger

This chicken stir-fry is delicious served alongside steamed white or brown rice, cauliflower rice, or noodles. A side of steamed green beans or broccoli would be a nutritious addition as well. Alternatively, you can bulk up this meal by adding other vegetables like broccoli, mushrooms, or carrots to the stir-fry (cook them after the second batch of chicken).

Storage and Reheating

Store leftovers in an airtight container for up to 3 days. Reheat chicken and vegetables in a skillet over medium heat or microwave, covered, until hot throughout, adding a splash of water or broth if needed to loosen sauce.

Repurposing Leftovers

For a quick take on fried rice, cut the chicken and vegetables into smaller pieces and set aside. Heat oil in a skillet, add some day-old rice, and cook until lightly browned. Scramble an egg, add chicken and vegetables, and toss in a handful of frozen peas for a quick take on fried rice.

You can also reheat the chicken and vegetables and serve them in lettuce cups for a light lunch or dinner. To bulk them up a bit, try adding some soaked rice noodles.