There’s something deeply satisfying about a stir-fry that bursts with fresh flavors and quick cooking times. This Garlic Ginger Chicken Stir-Fry Recipe hits that sweet spot perfectly — tender chicken, crispy bok choy, and a golden, garlicky sauce that never fails to delight. It’s a weeknight winner I keep coming back to.

A deep beige bowl holds a colorful dish with several layers: the bottom layer is a mix of light brown, juicy cooked pieces of meat and bright green leafy vegetables; on top are slightly soft red onions and chopped green celery-like vegetables; the dish is finished with a generous layer of crushed light brown peanuts and fresh dark green basil leaves scattered across the top. Behind the bowl, a smaller white bowl contains more crushed peanuts, and fresh basil leaves are placed on a white marbled surface around the bowls; a silver spoon is placed inside the main bowl. 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 love whipping up this Garlic Ginger Chicken Stir-Fry Recipe because it’s fast, flavorful, and feels just a little luxurious with toasted sesame oil and fresh basil. Plus, it’s one of those dishes where every ingredient shines without much fuss.

Quick Weeknight Cook: From prep to plate in about 30 minutes, perfect when time’s tight but you still want a home-cooked meal.
Bold, Balanced Flavors: The combo of fresh ginger, garlic, and chili paste packs warmth and brightness without overwhelming heat.
Customizable Veggies: Bok choy adds crunch and freshness, but you can swap or add your favorites easily.
Versatile Serving Options: Serve it over jasmine rice for comfort or cauliflower rice to keep it grain-free and lighter.

The dish is shown in a black pan filled with several layers: the bottom layer is dark brown sauce with a glossy texture, evenly spread. On top of that are long, light brown cooked chicken strips scattered around. Mixed among the chicken are chopped green bok choy pieces with a shiny, fresh texture. There are also slices of reddish-purple cooked onion adding color contrast. Fresh green basil leaves are sprinkled throughout, enhancing the look with their bright green color. Finally, chopped peanuts are spread on top, adding a crunchy texture and light tan color. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Garlic Ginger Chicken Stir-Fry Recipe brings something special to the table. Combining fresh aromatics like garlic and ginger with the nuttiness of toasted sesame oil and a touch of sweetness from sugar creates a sauce that coats the chicken and veggies beautifully. Here are some shopping tips and why I stick with these core ingredients:

Flat lay of a fresh 1-inch knob of peeled ginger, six whole garlic cloves with skins on, a small white ceramic bowl of dark 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 white granulated sugar, a small white ceramic bowl of pale cornstarch powder, a small white ceramic bowl of deep red chili paste, thin sliced raw boneless chicken breast strips arranged neatly, one medium red onion cut into ½-inch chunks, bright green roughly chopped baby bok choy leaves and stems, a small white ceramic bowl of crushed dry-roasted peanuts, and a small bunch of fresh emerald green Thai basil leaves, all ingredients fresh and natural, perfect symmetry and balanced layout, 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: Mince it finely for that bright, zesty kick—fresh is key here, not powdered.
Reduced sodium soy sauce: Controls salt levels so your stir-fry isn’t overpowering; tamari works great for gluten-free.
Rice vinegar: Adds subtle acidity to balance sweetness and umami flavors.
Garlic cloves: Minced fresh for intense aroma and flavor; I always keep extra on hand.
Granulated sugar (or substitute): Tames the saltiness and sharpness, adding rounded sweetness.
Toasted sesame oil: Adds deep, nutty aroma—don’t use plain sesame oil here, toasted is the star.
Cornstarch: Helps thicken the sauce, giving it that lovely cling to chicken and vegetables.
Chili paste: Adjust to your heat tolerance; it brings warmth and complexity.
Chicken breast cutlets: Thinly sliced for quick cooking and tender bites.
Vegetable oil: Neutral for high-heat cooking without burning flavors.
Red onion: Adds a mild sweetness and crunch when lightly charred.
Baby bok choy: Gives a fresh green crunch and soaks up the sauce nicely.
Dry-roasted peanuts: Crushed last-minute for texture and a savory contrast.
Fresh basil (Thai or traditional): Torn over the top for fragrant herbal notes.
Coconut jasmine rice (optional): A great pairing to soak up all the delicious sauce.

📝

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

While I adore the classic style of this Garlic Ginger Chicken Stir-Fry Recipe, it’s incredibly flexible. You can tweak it to match your pantry and preferences—don’t hesitate to get creative!

Variation: I’ve swapped bok choy for snap peas or thinly sliced carrots when I want something a bit sweeter and crunchier. It works beautifully and still tastes fresh.
For spice lovers: Adding an extra teaspoon of chili paste really amps up the heat, but start small so you can control the burn.
Vegetarian twist: Replace chicken with firm tofu pressed and pan-fried, then proceed with sauce and veggies—just as delicious!
Low-carb option: Swap jasmine rice for cauliflower rice to keep it light and keto-friendly without sacrificing flavor.

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

Step 1: Marinate the Chicken for Maximum Flavor

Start by whisking together the garlic, ginger, soy sauce, rice vinegar, sugar, toasted sesame oil, cornstarch, and chili paste. This marinade packs all the signature flavors into every bite. I usually remove a little marinade before adding the chicken—that way you have some to toss in at the end for extra sauciness. Let the chicken sit in the marinade for at least 15 minutes, or if you have time, up to 4 hours for deeper flavor.

Step 2: Sear the Chicken in Batches

Heat your skillet over high heat and add a teaspoon of vegetable oil. Cooking the chicken in two batches is key to getting that golden-brown sear without steaming. Use a slotted spoon to transfer half the chicken to the pan, stirring and scraping to keep it from sticking. Cover briefly if you notice splatters, then flip after 2-3 minutes to cook the other side. Once done, set the chicken aside and repeat for the second batch.

Step 3: Char the Onions and Wilt the Bok Choy

If you spot any sticking or burnt bits on the pan, a quick splash of water helps deglaze and cleans the skillet—wipe it dry afterward to avoid sogginess. Add a fresh teaspoon of oil and sauté onions until they get a slight char but stay crunchy. Then return the chicken to the pan and pour in the reserved marinade with some water. Finally, toss in the bok choy and cook just until it wilts, preserving that satisfying crispness.

Step 4: Garnish and Serve

Transfer everything to a serving platter and sprinkle crushed dry-roasted peanuts and fresh torn basil over the top. The peanuts add crunch and umami depth, while basil contributes a fresh herbal finish that I absolutely love. Serve it steaming hot over coconut jasmine rice or cauliflower rice for a complete meal.

Top Tip

In my experience, the success of this Garlic Ginger Chicken Stir-Fry Recipe really hinges on attention to the cooking heat and timing. Here are a few tricks that have saved me from soggy chicken or limp veggies:

Marinating Time Matters: Even 15 minutes makes a difference, but if you can, plan ahead and marinate longer for deeper flavor infusion.
Cook Chicken in Batches: Overcrowding the pan traps moisture and prevents browning — sizzling chunks are the secret to texture.
Don’t Overcook Bok Choy: Add it last and stir just until wilted to keep that fresh crunch and vibrant color.
Use a Good Non-stick or Cast Iron Skillet: This helps get the perfect sear and prevents burning; I always preheat my pan well before adding oil.

How to Serve Garlic Ginger Chicken Stir-Fry Recipe

Garlic Ginger Chicken - Serving Suggestion

Garnishes

I often top mine with a generous handful of crushed dry-roasted peanuts and torn fresh basil leaves. The peanuts give the dish a lovely crunch and a hint of saltiness, while the basil adds a fragrant touch that brightens the whole plate. Sometimes I’ll throw a few extra chili flakes on top if I want a little extra kick.

Side Dishes

This stir-fry shines served over fluffy coconut jasmine rice for absorbing all that saucy goodness. On lighter days, cauliflower rice is a perfect low-carb pairing. For something fresh, I also love a quick cucumber salad or steamed edamame on the side.

Creative Ways to Present

For a special occasion, I sometimes serve this stir-fry family-style in a large, shallow serving bowl sprinkled with colorful sliced scallions and a drizzle of extra chili oil. It turns a simple dinner into something festive without much extra work. Using banana leaves as a serving base is another fun way I’ve elevated the presentation for guests.

Make Ahead and Storage

Storing Leftovers

I like to transfer leftovers into an airtight container once cooled and store them in the fridge for up to 3 days. The sauce intensifies overnight, so if anything, the flavor’s even better the next day. Just be sure to keep the peanuts separate if you don’t want them to get soggy.

Freezing

Freezing works okay if you’re in a pinch—freeze the stir-fry in meal-sized portions without garnishes. Thaw overnight in the fridge and reheat gently on the stovetop. I’d recommend adding fresh basil and crushed peanuts after reheating for best texture and freshness.

Reheating

When reheating, I prefer a quick stir-fry in a hot pan or a gentle microwave burst. Add a splash of water or soy sauce if the mixture seems dry. Fresh herbs and nuts sprinkled on top after reheating bring that just-cooked feeling back.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a bit more forgiving and yield extra juicy results. Just slice them similarly thin and adjust cooking time slightly to ensure they are cooked through.

How spicy is this Garlic Ginger Chicken Stir-Fry Recipe?

The recipe has a mild to medium heat level, thanks to the chili paste. You can easily adjust the spice by adding more or less chili paste according to your taste, or omit it altogether if you prefer no heat.

Can I prep this recipe ahead of time?

Definitely. You can marinate the chicken up to 4 hours ahead and chop the vegetables in advance. Assemble just before cooking for a fast and hassle-free stir-fry when you’re ready to eat.

What do I do if my bok choy cooks too quickly?

Bok choy cooks very fast, so add it last and stir just until it wilts to maintain its crunch and vibrant color. If you add it too early, it can become mushy.

Final Thoughts

This Garlic Ginger Chicken Stir-Fry Recipe holds a special place in my kitchen because it proves that you don’t need complex techniques or fancy ingredients to make a meal that’s both nourishing and exciting. Every time I make it, it feels like a little victory—a satisfying blend of textures and flavors I know you’ll enjoy just as much. Give it a try, and let this be your go-to recipe for those busy days when you want something homemade without the hassle.