Easy Ginger Chicken
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.
Servings: 4 servings
Calories: 420kcal
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!
Notes
NOTE: This recipe was adapted and inspired by The Woks of Life
Swap out the chicken thighs for chicken breasts for a leaner option.
If you have a wok, you can use it instead of a skillet.
Serve with a side of cauliflower rice, fried rice, steamed broccoli or green beans.
Store the leftovers in the fridge for 5 days. Sprinkle some water over top then microwave for 1-2 minutes.
Freeze the chicken and rice separately for 3 months. Defrost in the fridge then reheat as normal.
Nutrition
Calories: 420kcal | Carbohydrates: 47g | Protein: 30g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 1195mg | Potassium: 794mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5279IU | Vitamin C: 57mg | Calcium: 175mg | Iron: 3mg