Chicken Stir-Fry with Ginger and Basil
Posted: 07/13/2020
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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!
Recipe Overview
Why you’ll love it: It’s fast, easy, and healthy — and it tastes great!
How long it takes: 40 minutes
Equipment you’ll need: sharp knife, cutting board, measuring utensils, wok or large skillet
Servings: 6
Table of Contents
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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! Another bonus is that 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. 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.
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. Prefer shrimp? Try Shrimp and Vegetable Stir Fry with Lemon and Garlic or Shrimp and Broccoli 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!
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.
what You Need For This Stir-Fry
For the sauce, you’ll need:
- 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.
For the veggies, I recommend red onion, pea pods, and matchstick carrots.
How To Make a Stir-Fry
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.
FAQs
Can you use Thai basil instead of regular basil?
Certainly! Thai basil has a more pronounced licorice flavor. If you prefer, it can be substituted for regular basil. Add it as a garnish or stir it in right before serving.
What are three important steps to a good stir fry?
1) The right pan. Use a wok or large skillet with sloping sides. 2) Prep all your ingredients before you turn on the heat. 3) Cook over high heat and cook quickly, stirring constantly!
Can you add frozen vegetables to stir fry?
Sure! They won’t have the exact same texture as fresh vegetables but they are perfectly acceptable. Don’t thaw them first, and make sure your pan is good and hot. Epicurious has some great tips.
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. You can do the same with the chicken.
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 or in a skillet.
More Quick and Easy Meals
Looking for more easy dinner recipes that don’t take forever to prepare? Try:
- Chicken Alfredo with broccoli — in one pan, and ready in less than 30 minutes!
- Instant Pot Chicken Marsala
- Southwestern Instant Pot Chicken and Quinoa
- Homemade Hamburger Helper
- Shrimp Alfredo with Carrot Noodles
- Easy Meatball Soup with Orzo
- Fish Tacos with Blood Orange Salsa
- Sheet Pan Fajitas – easy recipe for chicken fajitas!
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
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
- In a bowl or a measuring cup, whisk together broth, lime juice, honey, 1 tablespoon cornstarch, ginger, and red pepper flakes. Set aside.
- Cut the chicken breasts into thin slices, about 1/4-inch thick. Sprinkle with 2 teaspoons cornstarch, salt and pepper. Mix to coat chicken.
- In a large skillet or wok, heat 2 tablespoons coconut oil over medium-high heat.
- Add chicken and cook until golden, about 8-10 minutes. Chicken should be completely cooked. Remove from pan; set aside.
- 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.
- 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..
- 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
Nutrition Information
Serving: 1of 6, Calories: 402kcal, Carbohydrates: 24g, Protein: 51g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Cholesterol: 129mg, Sodium: 334mg, Fiber: 4g, Sugar: 8g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Richard says
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
Rachel Gurk says
So glad to hear that, thanks for leaving a comment, Richard! Means a lot!
MaryAnn Turlington says
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.
Rachel Gurk says
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.
denise says
looks simple and tasty
Rachel Gurk says
Thank you!