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: Stir fries are fast, easy, and healthy — and they taste great!
How long it takes: 40 minutes
Equipment you’ll need: sharp knife, cutting board, measuring utensils, wok or large skillet
Servings: 6
About this 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 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.
If you need more 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.
Tips for Success
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.
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.
Ingredients You’ll Need
Sauce: freshly squeezed lime juice, chicken broth, honey, grated ginger root, red pepper flakes, cornstarch for thickening.
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.
How To Make This Chicken Stir Fry Recipe
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.
Certainly! 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.
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!
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 Chicken stir-fry your own
Stir fry meals are so wonderfully versatile. Here are 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.
- Try a different protein. No chicken in the fridge? Try thinly sliced pork, beef, or shrimp.
- Make it vegetarian. Leave out the meat and substitute baked tofu or air fryer tofu. Add cashews, peanuts, or edamame for extra protein.
- Fresh out of limes? Use lemon juice or rice vinegar instead.
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.
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! We add a new meal plan weekly.
More Easy Meal Recipes
Chicken Stir Fry Recipe with Ginger and Basil
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
- ½ teaspoon crushed red pepper flakes, or to taste
For the 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
- ¼ 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 to 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
- Nutrition information is calculated with 2 pounds of chicken and does not include rice.
- 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.
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!