Description
This Garlic-Ginger Chicken Stir-Fry is a flavorful and quick Asian-inspired dish featuring tender chicken breast strips marinated in a savory garlic-ginger sauce, stir-fried with crunchy red onions and fresh baby bok choy. Garnished with crushed peanuts and fresh basil, it is perfect served over jasmine rice or cauliflower rice for a wholesome meal.
Ingredients
Scale
Marinade
- 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)
Main Ingredients
- 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)
Optional for Serving
- Coconut jasmine rice or cauliflower rice
Instructions
- Prepare Marinade: In a bowl, whisk together the minced ginger, soy sauce, rice vinegar, minced garlic, sugar, toasted sesame oil, cornstarch, and chili paste until well combined. Remove ⅓ cup of this marinade and set it aside for later use.
- Marinate Chicken: Add the thinly sliced chicken breast strips to the remaining marinade and mix to coat evenly. Let the chicken marinate for at least 15 minutes and up to 4 hours for best flavor.
- Heat Skillet: Place a large heavy cast-iron or stainless steel skillet with a lid over high heat to preheat.
- Cook First Portion of Chicken: Pour 1 teaspoon of vegetable oil into the hot pan and swirl to coat. Using a slotted spoon, add half the marinated chicken into the skillet. Stir and scrape the bottom with a wooden spoon periodically. Cook each side for about 2 to 3 minutes until golden brown. Cover briefly as needed to prevent splatters. Transfer cooked chicken to a plate and set aside.
- Clean Pan as Needed: If there is stuck starch or burned garlic, add a cup of water to the skillet over heat and scrape the residue off into the sink. Wipe the skillet dry with paper towels.
- Cook Second Portion of Chicken: Add another teaspoon of vegetable oil to the skillet and repeat the cooking process with the remaining chicken strips. Once done, set aside.
- Sauté Onions: Clean the skillet again if needed, then add the last teaspoon of vegetable oil. When hot, add the red onion chunks and sauté for about 2 minutes until lightly charred but still crunchy.
- Combine and Simmer: Return all the cooked chicken to the skillet with the onions. Pour in the reserved ⅓ cup marinade along with ½ cup water. Stir and cook for about 1 minute.
- Add Bok Choy: Stir in the roughly chopped baby bok choy until wilted, which should take just a few minutes.
- Finish and Serve: Transfer the stir-fry to a serving platter. Top with crushed dry-roasted peanuts and torn fresh basil leaves. Serve hot over coconut jasmine rice or cauliflower rice if desired.
Notes
- For a gluten-free version, substitute soy sauce with gluten-free tamari.
- You can adjust the chili paste quantity to control the heat level.
- Use monk fruit sweetener or another sugar substitute if you want to reduce sugar content.
- To keep the chicken tender, avoid overcooking and cook in batches if necessary.
- If you prefer a nuttier flavor, lightly toast the peanuts before crushing them.
- Serve immediately for best texture and flavor, as bok choy can overcook quickly.
Nutrition
- Serving Size: 2 cups
- Calories: 450 kcal
- Sugar: 9 g
- Sodium: 1034 mg
- Fat: 21 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17.5 g
- Trans Fat: 0 g
- Carbohydrates: 19.5 g
- Fiber: 3 g
- Protein: 45.5 g
- Cholesterol: 124 mg
