Garnished with fresh basil, this chicken stir-fry with ginger, sugar snap peas, and carrots is easy to make and so versatile. You’ll love the ginger scented sauce that has just the right amount of heat!

Overhead view of a white plate filled with white rice, chicken, sugar snap peas, carrots, and red onions in stir fry form. It is garnished with fresh basil ribbons.

Chicken stir-fry is such a fun and easy meal! When it’s almost dinner time and you’re wondering what in the world you’re going to cook, turn to a stir-fry. If you’re pretty fast at chopping, you can easily have a stir-fry on the table in less than thirty minutes — which is about the same time it takes to cook the rice to go with it. Perfect! You won’t need to make side dishes or salads because a stir fry has plenty of veggies.

Maybe you’re thinking you wouldn’t have everything you need. Well, the good news is that stir-fry is wonderfully versatile. Use whatever meat you happen to have: chicken, pork, beef, and shrimp all work perfectly in a stir-fry. Or leave the meat out and add tofu, cashews, peanuts, or edamame.

Line up the veggies you have in your fridge and choose which ones you’d like in your stir-fry. Try to have at least three different kinds but you can add as many as you want. Pick the combination you like best. If you need inspiration, take a look at my Beef and Vegetable Stir Fry, Sweet Chili Chicken Stir Fry, or Sweet and Sour Chicken Stir Fry

You’re gonna love chicken stir-fry with ginger. It’s a good introduction to stir fry dinners if you’re new to this cooking method. Even if you and your wok are long time friends, give this recipe a try. I think you’ll enjoy the fresh ginger sauce with basil garnish!

Overhead view of a wok filled with white rice, chicken, sugar snap peas, carrots, and red onions in stir fry form. It is garnished with fresh basil ribbons.

About this chicken stir-fry with ginger:

Like most stir-fry meals, you’ll want to have everything lined up and ready to go. Once your wok or skillet is heated up, things move fast and you won’t have time to prep ingredients.

Get the rice going first. Don’t worry if it gets done sooner than the stir fry — if that happens, just turn it off, keep the lid on and let it steam. It will be just fine. Rice isn’t needy — it does best if you just ignore it.

Next stir up the sauce ingredients:

  • freshly squeezed lime juice
  • chicken broth
  • honey
  • grated ginger root
  • red pepper flakes
  • cornstarch for thickening

Boneless skinless chicken breasts or thighs work well for this recipe. They are easily cut into bite sized pieces and cook quickly. Toss the chunks of meat with salt, pepper, and more cornstarch. The cornstarch on the chicken will aid browning, and seal in the juices. 

Chop up the veggies next. For this chicken stir-fry with ginger, I recommend red onion, pea pods, and matchstick carrots. 

Everything ready?

Let’s get cooking! Heat up a large skillet or wok, add a little oil, and start frying. First the chicken, then the veggies, and finish up with the sauce! It’s that easy!

Don’t forget the fresh basil garnish — it adds so much flavor!

I bet you won’t have to ring the dinner bell twice because everyone will already be in the kitchen, drawn to the delicious aroma. 

Overhead view of a white plate filled with white rice, chicken, sugar snap peas, carrots, and red onions in stir fry form. It is garnished with fresh basil ribbons.

How to make this stir-fry your own:

Stir fry meals are so wonderfully versatile. Here’s just a few ideas for you to try:

  • Substitute or add other quick cooking veggies like broccoli, bell peppers, mushrooms, zucchini, summer squash, eggplant, celery, cabbage, etc. 
  • No chicken in the fridge? Try thinly sliced pork, beef, or shrimp
  • Leave out the meat and use tofu for a vegetarian entree. Add cashews, peanuts, or edamame for extra protein.
  • Fresh out of limes? Use lemon juice or rice vinegar instead.
  • Make ahead ideas: Prepare the sauce up to a day in advance, cover and refrigerate. Give it a good stir before using. Prepare the veggies in the morning, put them into a self sealing bag, and refrigerate.

Colorful stir fry in a silver wok pan with a wooden spoon.

Storage and Reheating Tips

Have leftovers? Put the rice and stir-fry into an airtight container and refrigerate for up to two days. Reheat gently in the microwave. 

White plate filled with white rice, chicken, sugar snap peas, carrots, and red onions in stir fry form. It is garnished with fresh basil ribbons.

Quick and easy meals:

Looking for more easy dinner recipes that don’t take forever to prepare? Try:

 

Overhead view of a white plate filled with white rice, chicken, sugar snap peas, carrots, and red onions in stir fry form. It is garnished with fresh basil ribbons.

Chicken Stir Fry with Ginger and Basil

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Garnished with fresh basil, chicken stir fry with ginger, sugar snap peas, and carrots is easy to make and so versatile. You'll love the ginger scented sauce that has just the right amount of heat!

Ingredients

For the sauce:

  • 1 cup low sodium chicken broth
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • 2 teaspoons minced or grated fresh ginger
  • 1/2 teaspoon crushed red pepper flakes, or to taste

For the stir fry:

  • 1 1/2 to 2 pounds boneless, skinless chicken breast
  • ½ teaspoon kosher salt
  • 2 teaspoons cornstarch
  • 2 tablespoons coconut oil
  • 1 large red onion, cut into thin vertical slices
  • 2 cups matchstick cut carrots (or 4 medium carrots, coarsely shredded)
  • 2 cups sugar snap peas
  • 1/4 cup fresh basil, cut into ribbons
  • Cooked rice to serve

Instructions

  1. In a bowl or a measuring cup, whisk together broth, lime juice, honey, 1 tablespoon cornstarch, ginger, and red pepper flakes. Set aside.
  2. Cut the chicken breasts into thin slices, about 1/4-inch thick. Sprinkle with 2 teaspoons cornstarch, salt and pepper. Mix to coat chicken. 
  3. In a large skillet or wok, heat 2 tablespoons coconut oil over medium-high heat. 
  4. Add chicken and cook until golden, about 8-10 minutes. Chicken should be completely cooked. Remove from pan; set aside.
  5. Add onion to pan, stir fry for 2 minutes. Add carrots to pan, stir fry for 2 more minutes. Add peas to pan and stir fry for 1 more minute until just tender, but still crisp. 
  6. Add chicken to pan, pour in sauce and scrape any brown bits off the bottom of the pan. Cook until sauce has thickened and reduced slightly, about 3 minutes.. 
  7. Serve over rice, sprinkled with fresh basil.

Notes

  • Substitute or add other quick cooking veggies like broccoli, bell peppers, mushrooms, zucchini, summer squash, eggplant, celery, cabbage, etc. 
  • Try thinly sliced pork, beef, or shrimp instead of chicken (keep in mind cooking times may change). Substitute tofu for a vegetarian entree. Add cashews, peanuts, or edamame for extra protein.
  • Inspired by Whole30 Fast & Easy by Melissa Urban

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Nutrition Information:
Yield: 6 Serving Size: 1 of 6
Amount Per Serving: Calories: 402Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 129mgSodium: 334mgCarbohydrates: 24gFiber: 4gSugar: 8gProtein: 51g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

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Verdict: I love the flavors in this stir fry! It’s one of my favorites!
Husband’s take: Ben loves this one, too! No complants.
Changes I would make: None are necessary, but have fun with different veggies or proteins.
Difficulty: So easy!