Description
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. Enhanced with crisp baby bok choy, sweet red onions, and garnished with crunchy peanuts and fresh basil, this stir-fry is perfect served over jasmine rice or cauliflower rice for a balanced meal.
Ingredients
Scale
Marinade and Sauce
- 1 1-inch knob fresh ginger (minced)
- ⅓ cup reduced sodium soy sauce (or GF 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 Serving
- Coconut jasmine rice (or cauliflower rice)
Instructions
- Prepare the marinade: In a bowl, whisk together the minced ginger, soy sauce, rice vinegar, garlic, sugar, toasted sesame oil, cornstarch, and chili paste until well combined. Remove 1/3 cup of this marinade and set aside.
- Marinate the chicken: Add the thin sliced chicken strips to the remaining marinade in the bowl. Let it sit for at least 15 minutes and up to 4 hours to absorb the flavors.
- Heat the pan and cook first half: Heat a large heavy cast-iron or stainless steel skillet with a lid over high heat. Add 1 teaspoon of vegetable oil and swirl to coat. Using a slotted spoon, place half the chicken in the skillet. Stir and scrape the bottom with a wooden spoon, cooking the chicken for about 2 to 3 minutes on each side until golden brown. Cover briefly as needed to prevent splatters. Transfer the cooked chicken to a plate and set aside.
- Clean pan between batches: If there is any caked-on starch or burnt garlic, add a cup of water to the hot skillet and scrape off residue, then discard the water and wipe the skillet dry with paper towels.
- Cook second half of chicken: Heat another teaspoon of oil, add the remaining chicken, and cook as before. Remove and set aside.
- Sauté onions: Clean the skillet again, add the last teaspoon of oil, and once hot, stir in the red onion chunks. Sauté until lightly charred yet still crunchy, about 2 minutes.
- Combine chicken and sauce: Return all the cooked chicken to the skillet with the onions. Pour in the reserved 1/3 cup marinade plus 1/2 cup water. Cook for one minute while stirring to blend the sauce.
- Add bok choy: Stir in the chopped baby bok choy and cook until it wilts, approximately one to two minutes.
- Garnish 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
- Allow the chicken to marinate for at least 15 minutes to develop maximum flavor; for best results, marinate up to 4 hours.
- If you prefer a spicier dish, add the full 3 teaspoons of chili paste; use less or omit for milder taste.
- Cast-iron or stainless steel skillet is best for achieving proper sear and stir-fry texture.
- Clean the skillet between cooking batches to prevent burnt bits affecting flavor.
- Serve over your choice of rice or cauliflower rice for a low-carb option.
- Substitute peanut garnish with toasted cashews or almonds if preferred.
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 g
- Trans Fat: 0 g
- Carbohydrates: 19.5 g
- Fiber: 3 g
- Protein: 45.5 g
- Cholesterol: 124 mg
