Name: Garlic Ginger Chicken Stir-Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 1-inch knob fresh ginger (minced); ⅓ cup reduced sodium soy sauce (or gluten-free tamari); 2 tablespoons rice vinegar; 6 cloves garlic (minced); 1 tablespoon granulated sugar (or sugar substitute like monk fruit); 2 tablespoons toasted sesame oil; 1 1/2 tablespoons cornstarch; 2 to 3 teaspoons chili paste (to taste); 1 1/2 pounds thin sliced boneless chicken breast cutlets (sliced into thin strips); 1 tablespoon vegetable oil; 1 medium red onion (cut into 1/2-inch chunks); 15 ounces baby bok choy (roughly chopped, about 6 cups); 1/3 cup dry-roasted peanuts (crushed, for garnish); ½ cup fresh Thai or traditional basil (torn); Coconut jasmine rice or cauliflower rice

There’s something incredibly satisfying about the blend of warm ginger and pungent garlic sizzling in the pan, right? This Garlic Ginger Chicken Stir-Fry Recipe hits that perfect balance of savory, slightly spicy, and fresh that keeps me coming back. It's fast enough for a weeknight but impressive enough to share with friends.

The dish is served in a round, light brown bowl filled with a colorful mix of sliced light pink meat pieces, bright green leafy vegetables, and chunks of pale green vegetables. On top, a generous layer of chopped light brown nuts and fresh green basil leaves adds texture and color. The bowl contains a glossy, dark brown sauce that coats the ingredients well. A silver spoon stands in the bowl, and in the background, there is a white bowl with plain white rice peeking in from the top right corner. The setting is on a white marbled surface, with a small bowl of chopped nuts nearby and a few fresh basil leaves scattered on the surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Garlic Ginger Chicken Stir-Fry Recipe
Top Tip
How to Serve Garlic Ginger Chicken Stir-Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Garlic Ginger Chicken Stir-Fry Recipe

Why You'll Love This Recipe

I’ve made this Garlic Ginger Chicken Stir-Fry Recipe so many times because it delivers big flavor without complicating things. Plus, it’s flexible — a real staple when you want something delicious on the table fast.

Bright, fresh flavors: The ginger and garlic combo brings that fragrant pop that wakes up the whole dish.
Quick and easy: From marinade to skillet, this recipe fits perfectly into a busy schedule.
Texture-packed: Tender chicken, crunchy bok choy, and crushed peanuts create a fun contrast you’ll crave.
Customizable heat level: You get to adjust the chili paste so it’s just right for your taste buds.

A black wok is filled with a colorful stir-fry showing three main layers: at the bottom, a sauce coating the surface with a shiny texture, on top, long light brown cooked strips of tofu or chicken mixed with bright green bok choy pieces and purplish-red slices of onion. Scattered over the top are many tan crushed peanuts and fresh green basil leaves, adding texture and brightness. The overall look is fresh and vibrant, with varied shapes and colors. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

All these ingredients team up beautifully to create that classic Asian stir-fry vibe. From the soy sauce’s umami to sesame oil’s nutty warmth, here’s the lowdown on the must-haves and what to look for while you shop.

Flat lay of a small knob of fresh ginger, six whole cloves of garlic with clean white skins, a medium red onion halved to show the bright purple layers, thin sliced raw boneless chicken breast strips arranged neatly, roughly chopped baby bok choy with green leafy tops and white stalks, a handful of fresh Thai basil leaves torn, a small pile of dry-roasted peanuts, a small white ceramic bowl of dark reduced sodium soy sauce, a small white ceramic bowl of clear rice vinegar, a small white ceramic bowl of golden toasted sesame oil, a small white ceramic bowl of pale granulated sugar, a small white ceramic bowl of white cornstarch, a small white ceramic bowl with red chili paste, and a small white ceramic bowl with light golden vegetable oil, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fresh ginger: The star of the show here — add it freshly minced to capture its zing and brightness.
Soy sauce (or gluten-free tamari): Choose a reduced sodium version to keep the saltiness balanced.
Rice vinegar: Adds a touch of mellow acidity that lightens the bold soy flavor.
Garlic cloves: Mincing fresh garlic elevates the aroma and depth enormously — no shortcuts here!
Granulated sugar (or monk fruit): Sweetness rounds out the savory notes and helps with caramelization.
Toasted sesame oil: Just two tablespoons pack serious flavor, so don’t skimp—it’s worth it.
Cornstarch: This thickens the sauce beautifully for that slick, glossy finish.
Chili paste: Control your heat level—this is where you dial in mild or fiery.
Boneless chicken breast cutlets: Thin and quick to cook, they stay tender when sliced thinly.
Vegetable oil: A neutral oil needed for high-heat searing without overpowering the flavors.
Red onion: Adds slight sweetness and vivid color; cut in big chunks so they don’t get mushy.
Baby bok choy: Crunchy greens that wilt just enough to stay fresh and vibrant.
Dry-roasted peanuts: Crushed for garnish — their crunch and saltiness bring the dish to life.
Fresh Thai or traditional basil: Herbaceous notes that beautifully finish this dish with another layer of complexity.
Coconut jasmine rice or cauliflower rice (optional): Perfect bases to soak up that amazing sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this Garlic Ginger Chicken Stir-Fry Recipe depending on what’s in season or what flavors I’m craving. Feel free to play around with it so it feels like your own!

Variation: Sometimes I swap the chicken for tofu or shrimp for a quick switch-up — same marinade, just different protein. It works like a charm every time.
Vegetables: Swap bok choy with snap peas, bell peppers, or broccoli for different textures and colors.
Heat adjustment: Add extra chili paste or fresh sliced chilies if you want it spicier. Or ease off for a milder crowd.
Gluten-free option: Use tamari instead of soy sauce to keep it safe but just as flavorful.

Step-by-Step: How I Make Garlic Ginger Chicken Stir-Fry Recipe

Step 1: Whisk Together an Aromatic Marinade

Start by combining the minced ginger, garlic, soy sauce, rice vinegar, sugar, sesame oil, cornstarch, and chili paste in a bowl. This marinade is the heart of the dish, so take a moment to whisk it well so everything blends nicely. I usually set aside about a third to add later as our sauce booster.

Step 2: Marinate the Chicken

Add your sliced chicken breast to the remaining marinade and let it sit. I recommend at least 15 minutes, but if you can spare up to 4 hours in the fridge, it really amps up the flavor. Trust me, the soak makes every bite juicy and tender.

Step 3: Sear the Chicken in a Hot Skillet

Heat a heavy skillet over high heat and swirl in a bit of vegetable oil. Using a slotted spoon, add half the chicken to the pan, letting it sear undisturbed for about 2–3 minutes per side until it gets that golden brown crust. If splatters get wild, just cover briefly—helps keep your kitchen mess minimal!

Remove the cooked chicken and repeat with the rest. If you notice any burnt bits on the pan, a splash of water and a quick scrape will clean it right up, letting you keep cooking on a fresh surface.

Step 4: Sauté the Onion and Add Greens

Heat a bit more oil and toss in the red onion chunks until they're charred slightly but still crisp, about two minutes. Then, return the chicken to the pan. Pour in the reserved marinade and a splash of water, letting everything meld and bubble for a minute. Last, stir in chopped bok choy until just wilted—that freshness really lifts the whole dish.

Step 5: Garnish and Serve

When everything’s joined and glistening, transfer it onto a serving plate. Top with crushed peanuts and torn basil leaves for that unexpected crunch and fresh herbal brightness. Serve it over coconut jasmine rice or cauliflower rice to soak up every drop of that flavorful sauce.

Top Tip

Over the years and many batches of this Garlic Ginger Chicken Stir-Fry Recipe, I’ve learned some small tweaks that make a big difference in the final dish. These tips help avoid common pitfalls and bring out the best in every ingredient.

Marinate longer for juiciness: Even 30 minutes makes a noticeable difference in flavor penetration.
High heat is your friend: Don’t rush the sear—get that pan really hot before adding chicken.
Don’t overcrowd the pan: Cook the chicken in batches to avoid steaming and ensure a crisp exterior.
Fresh herbs last: Add your basil just before serving to keep its smell and taste vibrant.

How to Serve Garlic Ginger Chicken Stir-Fry Recipe

garlic ginger chicken - Serving Suggestion

Garnishes

I love sprinkling crushed dry-roasted peanuts on top for a pop of crunch — it contrasts perfectly with the tender chicken. Fresh Thai basil adds an herbal brightness that just feels vibrant and fresh. Sometimes, I also toss a few chili flakes on for anyone craving an extra kick.

Side Dishes

This dish sings when served over coconut jasmine rice — the subtle sweetness of the rice complements the savory stir-fry amazingly. For low-carb days, cauliflower rice is a suitable go-to that still soaks up the sauce and keeps things light.

Creative Ways to Present

For parties, I sometimes serve this in individual mini bamboo steamers lined with banana leaf — it’s a fun way to impress and keeps portions tidy. Another idea is to pile it in lettuce cups for a refreshing and hand-held option that feels super fresh and light.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into airtight containers and keep them in the fridge for up to 3 days. The chicken can absorb more sauce overnight, so sometimes the next day it tastes even better—just give it a quick warm-up.

Freezing

This stir-fry freezes well if you separate the rice from the chicken mixture. The chicken and veggies go into a freezer-safe container or bag and last up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

Reheat gently in a skillet over medium heat with a splash of water or broth to loosen things up — avoid microwave reheating when possible, as it can dry out the chicken. A quick stir-fry in the pan revives that fresh-cooked vibe.

Frequently Asked Questions:

Can I use dark meat chicken instead of breast?

Absolutely! Thighs add extra juiciness and flavor, but since they cook a bit differently, cut them into evenly thin strips to ensure quick cooking similar to breast meat.

What can I substitute for chili paste if I don’t like spicy food?

You can simply leave out the chili paste or use a mild chili powder for hint of warmth without heat. Another favorite is sweet paprika for color and mild flavor without spice.

How do I prevent the garlic from burning during cooking?

To avoid burnt garlic, mince it finely and add it to the marinade—not directly to the hot pan alone. When searing chicken, use a high quality oil and moderate heat as you cook in batches to keep flavors clean.

Can this dish be made vegetarian or vegan?

Yes! Swap chicken for firm tofu or tempeh and use tamari to keep it gluten-free and vegan-friendly. Add a bit of vegetable broth to enhance depth and follow the same cooking steps.

Final Thoughts

This Garlic Ginger Chicken Stir-Fry Recipe has become a go-to in my kitchen, and it’s so satisfying to share it with you now. It’s that kind of recipe that feels fancy without any fuss and always gets compliments. So go on, give it a try—your taste buds will thank you, and dinner will be ready before you know it!