Chicken and Vegetable Stir-Fry with Ginger and Garlic
In short: Sliced chicken breast and crisp vegetables tossed over high heat in a glossy sauce of soy, garlic and fresh ginger. On the table in 30 minutes. It takes about 30 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 10 min
- Resting
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
A good stir-fry is mostly preparation. Once the wok is hot, everything happens in minutes. The chicken is sliced thin and coated in cornstarch so it stays tender, the vegetables are cut to cook at the same speed, and the sauce is mixed in advance. This version uses pantry ingredients and works with whatever vegetables are in the fridge. Serve it over steamed rice or noodles.
Instructions
- Toss the sliced chicken with the soy sauce and cornstarch in a bowl and leave for 10 minutes while you cut the vegetables.
- Whisk the sauce ingredients in a jug until the cornstarch dissolves. Set the sauce, vegetables, garlic and ginger next to the stove.
- Heat 1 tablespoon of the oil in a large wok or skillet over high heat until it shimmers. Stir-fry the chicken in two batches for 2 to 3 minutes each, until browned. Move it to a plate.
- Add another tablespoon of oil, the carrots and the broccoli. Stir-fry for 3 minutes, adding a splash of water if the pan looks dry.
- Add the pepper and snap peas and stir-fry for 2 minutes more, until the vegetables are crisp-tender and bright.
- Push the vegetables aside, add the last of the oil, then the garlic and ginger. Stir for 20 seconds until fragrant.
- Return the chicken, stir the sauce and pour it in. Cook for 1 to 2 minutes, stirring, until the sauce is glossy and the chicken reads 74°C (165°F). Top with spring onions and serve.
Tips
- Freeze the chicken for 20 minutes before slicing and it will cut thin and clean. Always slice against the grain for tender pieces.
- Use whatever vegetables you have: cabbage, mushrooms, baby corn or green beans all work. Cook the hardest ones first.
Questions and answers
How do I keep stir-fried chicken tender?
Slice it thin against the grain, coat it in cornstarch and do not crowd the pan. Cook it in batches over high heat for just 2 to 3 minutes.
Can I make this stir-fry gluten-free?
Yes. Use tamari instead of soy sauce and check that your stock is gluten-free. Everything else in the recipe is already free of gluten.
What can I use instead of rice vinegar?
Use cider vinegar or lime juice. Start with a little less and taste, since both are slightly sharper.
How long does it take to make Chicken and Vegetable Stir-Fry with Ginger and Garlic?
About 30 min in total: 20 min of preparation and 10 min of cooking.
How many calories are in Chicken and Vegetable Stir-Fry with Ginger and Garlic?
About 310 kcal per serving, with 31 g of protein, 17 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 310 kcal |
|---|---|
| Protein | 31 g |
| Carbohydrates | 17 g |
| Fat | 13 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 1050 mg |
Estimated values, calculated from the ingredients.
