Recipe Overview
Why you’ll love it: 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. Stir fries are fast, easy, and healthy!
How long it takes: 40 minutes
Equipment you’ll need: sharp knife, cutting board, measuring utensils, wok or large skillet
Servings: 6
chicken stir fry with ginger
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!
Ready to eat in about 30 minutes. 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 dinner 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!
No sides necessary. Another bonus is that you won’t need to make side dishes (except for steamed rice) or salads because a stir fry includes protein and veggies.
So versatile. Maybe you’re thinking you wouldn’t have everything you need. Well, the good news is that stir fry is wonderfully adaptable. Use whatever meat you happen to have: chicken, pork, beef, and shrimp all work perfectly in a stir fry. Skip the meat and add tofu, cashews, peanuts, or edamame. I love air fryer tofu, so easy to make, and with only one tablespoon of oil. No air fryer? Baked tofu is crispy and easy, too.
Choose the veggies you have in the fridge. Take a look in your refrigerator (or freezer) and choose which vegetables 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.
“This recipe is one of your many, and now my many, “go-to” dinners, lunches, soooo delicious !!! Thank you, thank you, thank you !!!”
Tips for Success
Use the right pan. A wok or large skillet with sloping sides work best for a stir fry.
Have everything prepped before you begin. 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.
Cook over high heat. A stir fry needs to cook hot and fast. Use high heat and cook quickly, stirring constantly!
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.
Ingredient Notes
Sauce: The sauce consists of freshly squeezed lime juice, chicken broth, honey, grated ginger root, red pepper flakes, with cornstarch for thickening. (If you love fresh ginger, be sure to try my ginger chicken thighs, too!)
Chicken: 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.
Veggies: I recommend red onion, pea pods, and matchstick carrots but feel free to substitute what you like or happen to have.
Using Frozen Vegetables
A common question is whether you can add frozen vegetables to a stir fry. They are perfectly acceptable but they won’t have the exact same texture as fresh vegetables. Don’t thaw them first, and make sure your pan is good and hot. Epicurious has some great tips.
How To Make Chicken Stir Fry
Once you have everything prepped, 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.
Recipe Variations
Stir fry meals are so wonderfully versatile. Here are just a few ideas for you to try:
- Substitute or add other quick cooking veggies. Try broccoli, bell peppers, mushrooms, zucchini, summer squash, eggplant, celery, cabbage, and so on.
- Try a different protein. Thinly sliced pork, beef, or shrimp will work in this recipe.
- Make it vegetarian. Leave out the meat and substitute baked tofu or air fryer tofu. Add cashews, peanuts, or edamame for extra protein.
- Substitute Thai basil. Purplish-colored Thai basil has a more pronounced licorice flavor and if you prefer, it can be substituted for regular basil. Add it as a garnish or stir it in right before serving.
- Try a different stir fry recipes. Try beef and vegetable stir try, sweet chili chicken stir fry, or sweet and sour chicken stir fry. My chicken teriyaki bowl is delicious, too. If you prefer shrimp, try shrimp and vegetable stir fry with lemon and garlic or shrimp and broccoli stir fry.
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 resealable bag, and refrigerate. You can do the same with the chicken.
Have leftovers? Put the rice and stir-fry into an airtight container and refrigerate for up to two days. Reheat gently in the microwave or in a skillet.
Free Meal Plans
Interested in weekly meal plans that include this recipe? Take a look at my Meal Plan #27 or Meal Plan #64. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!
More Easy Meal Recipes
Chicken Stir Fry with Ginger and Basil
Ingredients
For 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
- ½ teaspoon crushed red pepper flakes, or to taste
For stir fry:
- 1 ½ to 2 pounds boneless skinless chicken breast
- ½ teaspoon kosher salt
- 2 teaspoons cornstarch
- 2 tablespoons coconut oil (or another oil with a high smoke point)
- 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
For serving:
- ¼ cup fresh basil, cut into ribbons
- 4 cups cooked rice (1 ⅓ cups uncooked rice)
Instructions
- In a bowl or a measuring cup, whisk together broth, lime juice, honey, 1 tablespoon cornstarch, ginger, and red pepper flakes. Set aside.1 cup low sodium chicken broth, 2 tablespoons fresh lime juice, 1 tablespoon honey, 1 tablespoon cornstarch, 2 teaspoons minced or grated fresh ginger, ½ teaspoon crushed red pepper flakes, or to taste
- Cut the chicken breasts into thin slices, about ¼ -inch thick. Sprinkle with cornstarch, salt and pepper. Mix to coat chicken.1 ½ to 2 pounds boneless skinless chicken breast, ½ teaspoon kosher salt, 2 teaspoons cornstarch
- In a large skillet or wok, heat oil over medium-high heat. Add chicken and cook until golden, about 8 to 10 minutes. Chicken should be completely cooked. Remove from pan; set aside.2 tablespoons coconut oil
- 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.1 large red onion, cut into thin vertical slices, 2 cups matchstick cut carrots , 2 cups sugar snap peas
- Add chicken to pan. Give the sauce another quick stir, then pour it into the pan, stirring and scraping any brown bits off the bottom of the pan. Cook until sauce has thickened and reduced slightly, about 3 minutes..
- Serve over rice, sprinkled with fresh basil.¼ cup fresh basil, cut into ribbons
Notes
- Get a head start: 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 resealable bag, and refrigerate. You can do the same with the chicken.
- Alternate veggies: Substitute or add other quick cooking veggies like broccoli, bell peppers, mushrooms, zucchini, summer squash, eggplant, celery, cabbage, and so on.
- Meat alternatives: 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Rachel,
This recipe is one of your many and now my many “go-to” dinners, lunches, soooo delicious !!! Thank you, thank you, thank you !!!
Richard
So glad to hear that, thanks for leaving a comment, Richard! Means a lot!
Thought the sauce was bland, husband and guests agreed Will add additional black and crushed red pepper, next time. Will experiment with different vegetables as well, maybe colored peppers with carrots and snap peas and thawed frozen green peas. No need to cook the green peas, just thaw. Loved the underlying combo of ginger and lemon juice.
Sorry to hear that! Did you use fresh ginger? We used fresh snap peas and not frozen, so they did need a quick moment in the pan.
looks simple and tasty
Thank you!