This Easy Ginger Chicken is a quick stir fry that's made in 30 minutes! The sauce is the perfect mix of sweet and savoury.
This meal will make you wanting more! The chicken pieces are stir-fried with colourful veggies, making it a feast for the eyes and the stomach! You can serve it over rice, noodles, or even cauliflower rice for a low-carb option, too.
Why you’ll love this recipe
- Quick and easy: Ready in just 30 minutes, perfect for busy weeknights.
- Flavor-packed: The sweet and savory ginger sauce is absolutely irresistible.
- Healthy and balanced: Loaded with lean protein and colorful veggies.
Ingredients and substitutions
- Sunflower oil – or another neutral cooking oil like olive oil or canola oil.
- Boneless skinless chicken thighs – you can use boneless skinless chicken breasts, but cooking times may vary.
- Fresh ginger – ginger powder can be used if it's all you have, but fresh ginger is best.
- Shallots – white onions can be used in a pinch.
- Green onions – scallions would also work.
- Garlic – freshly minced garlic is best but jarred minced garlic can be used instead.
- Cornstarch – potato starch or arrowroot are good substitutes here.
- Oyster sauce – you can use fish sauce or hoisin sauce instead, but the flavour might be slightly different.
- Soy sauce – coconut aminos or tamari would also be good.
- Chicken broth – vegetable broth is the best substitute here.
- Sesame seeds – black or white sesame seeds would work.
- White rice – serve with any rice of your choice like brown rice or jasmine rice.
Bok choy side dish
- Sesame oil – you can use olive oil but it will have a different flavour.
- Bok choy – serve with broccoli or another veggie of your choice.
- Soy sauce – use coconut aminos or tamari instead.
How to make ginger chicken
Step 1: Sear the chicken.
Sauté the chicken until it has a nice sear on each side.
Step 2: Add the veggies.
Toss in the ginger, shallots, green onion and garlic.
Step 3: Mix in the cornstarch.
Sauté the veggies, then sprinkle the cornstarch over top and mix.
Step 4: Add the sauce.
Add the oyster sauce, soy sauce and chicken broth. Cook until the sauce has thickened and the chicken is cooked.
Step 5: Make the bok choy.
Sauté the bok choy. Add the soy sauce in the last minute of cooking time.
Step 6: Serve and enjoy!
Garnish with green onion and sesame seeds, then serve with rice and bok choy.
Recipe Tips & Variations
- Get the perfect sear: Use a hot skillet and avoid overcrowding the pan to get a nice golden crust on the chicken.
- Prep ahead: Chop your chicken and vegetables, and prepare the sauce in advance to make cooking faster and more seamless.
- Enhance the flavor: Use freshly grated ginger for a bold, zesty kick. Powdered ginger works in a pinch but won't provide the same depth of flavor.
- Swap the protein: Try shrimp, tofu, or thinly sliced beef for a different take on the dish.
- Go gluten-free: Use tamari or coconut aminos instead of soy sauce.
- Nutty twist: Sprinkle toasted sesame seeds or crushed peanuts on top for added crunch and flavor.
Frequently asked questions
Can I use chicken breast instead?
Yes! While I like using chicken thighs for this recipe, you can easily swap them out for boneless skinless chicken breasts for a leaner option. Keep in mind that you might need to cook the chicken breast for a bit longer.
Can I make this ginger chicken gluten-free?
Yes, you can! Just make sure to use coconut aminos or tamari instead of soy sauce to make this recipe gluten-free.
Can I adjust the spice level?
Absolutely! Add more ginger or include chili flakes for extra heat, or reduce these ingredients for a milder flavor.
What to serve with ginger chicken
I like to serve this ginger chicken with a side of white rice and bok choy, but if you're looking for more side dish ideas, here are some options:
How to store and reheat
Storing: Keep the chicken, rice, and bok choy in airtight glass containers in the fridge for up to 5 days.
Reheating: Sprinkle water over the chicken and rice to prevent drying, then microwave for 1-2 minutes until heated through.
Freezing: You can freeze the ginger chicken and rice for up to three months. Avoid freezing the bok choy as it doesn’t defrost well.
Thawing and reheating: Defrost chicken and rice in the fridge overnight, then reheat as usual.
Meal prep tools
- Grab some glass meal prep bowls to pack up your weekly lunches.
- Meal prep with your freezer! Butcher Box, conveniently delivers a variety of meats to your door frozen.
- Freeze and refrigerate leftovers in round glass microwave-safe bowls with lids.
Easy Ginger Chicken
Ingredients
- 1 tbsp sunflower oil
- 1 lb boneless skinless chicken thighs diced
- 2 inch piece ginger sliced into 1/4 inch thick coins
- 2 shallots diced
- 6 green onions sliced; divided
- 4 cloves garlic minced
- 1 tbsp cornstarch
- 3 tbsp oyster sauce
- 1 tbsp soy sauce
- 1/4 cup chicken broth
- Sesame seeds for garnish
Rice
- 1 cup white rice
- 1 1/2 cups water
Optional bok choy side dish
- 1 tbsp sesame oil
- 454 g bok choy
- 1 tbsp soy sauce
Instructions
- Cook rice and water together in a rice cooker or pot on the stove until all liquid has absorbed.
- Meanwhile, heat sunflower oil in a medium-sized skillet over high heat. Add chicken, season with salt & pepper and saute for 2 minutes until chicken has a nice sear on each side.
- Reduce heat to medium-high, then add ginger, shallots, the white parts of the green onion and garlic. Saute for 5 minutes until softened, then sprinkle cornstarch overtop, mixing to combine.
- Add oyster sauce, soy sauce and chicken broth. Reduce heat again to medium, then cook for another 5 minutes until sauce has thickened and chicken is cooked through.
- Meanwhile, heat sesame oil in a large skillet over med-high heat then add bok choy. Season with salt and pepper to taste and saute for 3-4 minutes until softened and cooked through, adding soy sauce in the last minute of cook time.
- Serve ginger chicken with rice and bok choy, then garnish with green parts of the green onion and sesame seeds. Serve and enjoy!
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