Quick Chinese-Style Chicken Stir-Fry with Garlic & Ginger
Ingredients
- 2 boneless, skinless chicken breasts (about 6 oz each)
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp honey
- 1/4 tsp sesame oil
- 1/4 cup sliced bell pepper
- 1/4 cup sliced snow peas
- 1/4 cup sliced carrots
- 1 tsp cornstarch + 1 tbsp water (slurry)
- 1 tsp toasted sesame seeds
- 2 scallions, thinly sliced
- 1/2 cup cooked jasmine rice
Tools Needed
Instructions
Step 1
Pat the chicken breasts dry and slice them into bite‑size strips.
Step 2
Heat the skillet over medium‑high heat and add the vegetable oil.
Step 3
Once hot, toss in the chicken strips and sear for 3–4 minutes until browned and cooked through. Remove and set aside.
Step 4
In the same skillet, add garlic and ginger, sauté for about 30 seconds until fragrant.
Step 5
Pour in hoisin sauce, soy sauce, rice vinegar, honey, and sesame oil; stir to combine.
Step 6
Add the sliced bell pepper, snow peas, and carrots, cooking for another 2 minutes until vegetables are crisp‑tender.
Step 7
Return the chicken to the pan, then stir in the cornstarch slurry to thicken the sauce. Cook for 1–2 minutes until glossy.
Step 8
Sprinkle toasted sesame seeds and sliced scallions over the dish.
Step 9
Serve immediately over the prepared jasmine rice.
Step 10
Enjoy a flavorful, satisfying meal!
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs will add extra juiciness. Use the same quantity and cooking time.
Is this recipe gluten‑free?
Replace soy sauce with tamari and ensure your hoisin sauce is gluten‑free.
Preparation Tips
- Keep all sauce ingredients measured and ready to pour to avoid sticking.
Serving Suggestions
- Add a splash of lime juice for extra brightness.