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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.
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4.58 from 7 votes

Chicken Stir Fry Recipe with Ginger and Basil

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!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Chicken
Cuisine: Asian
Servings: 6
Author: Rachel Gurk

Equipment

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.
    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. 
    2 tablespoons coconut oil
  • 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. 
    1 large red onion, cut into thin vertical slices, 2 cups matchstick cut carrots, 2 cups sugar snap peas
  • 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.
    ¼ cup fresh basil, cut into ribbons

Video

Notes

  • Nutrition information is calculated with 2 pounds of chicken and does not include rice.
  • Alternate veggies: Substitute or add other quick cooking veggies like broccoli, bell peppers, mushrooms, zucchini, summer squash, eggplant, celery, cabbage, etc. 
  • 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.
  • Inspired by Whole30 Fast & Easy by Melissa Urban.

Nutrition

Calories: 276kcal | Carbohydrates: 14g | Protein: 34g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 414mg | Potassium: 832mg | Fiber: 2g | Sugar: 7g | Vitamin A: 7299IU | Vitamin C: 27mg | Calcium: 44mg | Iron: 2mg

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