Savory Garlic-Ginger Chicken Stir

This vibrant chicken and vegetable stir fry has become my weeknight dinner hero whenever I need something quick but still packed with flavor. The savory garlic-ginger sauce transforms simple ingredients into a restaurant-quality meal that brings comfort and satisfaction to my dinner table time after time.

I first created this stir fry during a particularly busy work week when I needed something nutritious but had minimal time to cook. My family was so impressed with the flavor that it's now in our regular rotation, requested at least twice a month.

Ingredients

• Chicken breast cubed 1 lb Provides lean protein and absorbs the flavorful sauce beautifully Choose organic if possible for best flavor
• Salt and pepper to taste Enhances the natural flavors of the ingredients Always use kosher salt for more control over seasoning
• Broccoli florets 1 lb Adds texture nutrition and soaks up sauce wonderfully Look for bright green heads with tight florets
• Mushrooms sliced 8 oz Contributes earthy flavor and meaty texture Choose firm mushrooms without dark spots
• Oil for frying 3 tablespoons Creates the foundation for stir frying Use high smoke point oils like avocado or peanut
• Garlic minced 3 cloves Forms the aromatic base of the sauce Select firm bulbs with no sprouting
• Ginger minced 1 tablespoon Adds warmth and distinctive Asian flavor Look for firm pieces with smooth skin
• Sesame oil 2 teaspoons Brings nutty depth to the sauce A little goes a long way
• Reduced sodium soy sauce 1/3 cup Provides umami and saltiness Choose quality brands for best flavor
• Brown sugar 1 tablespoon Balances the saltiness with subtle sweetness Dark brown offers more depth
• Chicken broth 1 cup Creates the base for the sauce Use homemade or lowsodium store bought
• Flour 1/4 cup Thickens the sauce to coat ingredients evenly All purpose works perfectly

Step-by-Step Instructions

Sear the chicken

Heat 1 tablespoon oil in a large pan over medium high heat until it shimmers slightly. Add the cubed chicken breast seasoning generously with salt and pepper. Allow the chicken to cook undisturbed for about 2 minutes to develop a golden crust before stirring. Continue cooking for 4 to 5 minutes total until pieces are cooked through with no pink remaining. The chicken should have nice caramelization on multiple sides. Remove from pan and set aside on a plate.

Cook the vegetables

Add another tablespoon of oil to the same pan increasing heat slightly if needed. Add the sliced mushrooms allowing them to cook undisturbed for about 1 minute to develop some color. Stir and cook for another 2 minutes until they begin to release moisture and soften. Add broccoli florets and stir fry for 3 to 4 minutes until the broccoli turns bright green but still maintains some crispness. You want the vegetables to have some texture not become mushy. Remove the vegetables and set aside with the chicken.

Create the sauce

Lower the heat to medium and add the final tablespoon of oil to the empty pan. Add minced garlic and ginger stirring constantly for 30 seconds until fragrant but not browned as this can create bitterness. Pour in sesame oil soy sauce brown sugar and chicken broth while scraping the bottom of the pan to incorporate any browned bits these contain tremendous flavor. Sprinkle the flour over the liquid while whisking constantly to prevent lumps. Continue stirring as the sauce simmers and thickens for about 2 minutes until it reaches a glossy consistency that coats the back of a spoon.

Combine and finish

Return the chicken and vegetables to the pan with the thickened sauce. Gently fold everything together ensuring all pieces are evenly coated with the rich sauce. Allow the mixture to simmer for 1 to 2 minutes until everything is heated through and the flavors have melded together. Taste and adjust seasoning if needed with additional salt pepper or even a splash more soy sauce.

Serve immediately

Transfer the stir fry to a large serving platter or individual plates while still hot. Serve alongside freshly cooked rice or noodles of your choice. The sauce will continue to thicken slightly as it cools so serve promptly for the ideal texture.

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The ginger is truly my secret weapon in this dish. I keep fresh ginger root in my freezer and grate it directly into the pan while frozen it retains all its flavor but becomes much easier to work with and lasts almost indefinitely.

Storage and Meal Prep

This stir fry stores beautifully in airtight containers in the refrigerator for up to 3 days making it perfect for meal prep. The flavors actually develop further overnight so many people including myself find it even more delicious the next day. To reheat simply microwave until hot throughout or warm gently in a pan with a splash of water or broth to refresh the sauce. I like to prepare double batches on Sunday evenings so I have quick healthy lunches ready for the first half of the week.

Ingredient Substitutions

The beauty of stir fry lies in its flexibility. Dont have chicken Swap in thinly sliced beef pork or even tofu for a vegetarian option. The vegetables can be easily substituted based on whats in season or what needs using in your refrigerator. Bell peppers snow peas carrots or zucchini all work wonderfully. If youre avoiding gluten replace the all purpose flour with cornstarch about half the amount and use tamari instead of soy sauce. For a lower sodium version reduce the soy sauce to ¼ cup and increase the broth accordingly.

Serving Suggestions

While this stir fry works beautifully with plain steamed rice consider serving it with coconut rice for an additional layer of flavor. Brown rice adds nutritional benefits and a pleasant nutty taste. For a lower carb option cauliflower rice makes an excellent base. To create a more elaborate meal add a simple side soup like egg drop or hot and sour. For entertaining serve family style with extra garnishes like sliced green onions toasted sesame seeds or chopped peanuts that guests can add themselves.

Cultural Context

Stir frying originated in China over 2000 years ago as a cooking method designed to conserve fuel by cooking quickly over high heat. The technique spread throughout Asia with each culture adapting it to local ingredients and preferences. This recipe draws inspiration from several Asian culinary traditions with the garlic ginger and soy forming the foundation while allowing for personalization. Traditional stir frying uses a wok which has a unique heat distribution pattern but a large flat bottomed pan works perfectly in modern home kitchens especially on electric stoves.

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Pro Tips

Let your pan get properly hot before adding ingredients for better browning and to prevent sticking

Cut all ingredients to similar sizes to ensure even cooking throughout the dish

Prepare all ingredients before heating the pan as stir frying moves quickly once you begin

Recipe FAQs

→ Can I substitute the protein in this stir fry?

Absolutely! This dish works beautifully with tofu (firm, pressed and cubed), shrimp, beef strips, or even tempeh for plant-based options. Adjust cooking times accordingly - shrimp cooks in 2-3 minutes, beef strips in 3-4 minutes depending on thickness, and tofu needs about 3-4 minutes per side to brown properly.

→ What vegetables can I substitute in this stir fry?

The beauty of this dish is its versatility. Try bell peppers, snow peas, snap peas, carrots (thinly sliced), baby corn, water chestnuts, bok choy, or cabbage. Aim for a mix of colors and textures, and remember that denser vegetables like carrots should be added earlier than quick-cooking options like spinach.

→ How can I make this dish gluten-free?

To make this gluten-free, substitute tamari or certified gluten-free soy sauce for regular soy sauce. Replace the all-purpose flour with cornstarch or arrowroot powder (use half the amount) to thicken the sauce. Double-check your chicken broth to ensure it's gluten-free as well.

→ Can I prepare components ahead of time?

Yes! Cube the chicken, chop the vegetables, and prepare the sauce ingredients up to 24 hours in advance. Store everything separately in airtight containers in the refrigerator. This prep work makes the actual cooking process much faster, perfect for busy weeknights.

→ What's the best pan to use for stir frying?

A wok is traditional and ideal because its high sides and rounded bottom allow for quick, even cooking at high temperatures. However, a large, heavy skillet (12-inch minimum) works well too. Cast iron or carbon steel pans are excellent choices as they retain heat effectively for proper searing.

→ How can I add more flavor to the sauce?

Enhance the sauce with 1-2 tablespoons of oyster sauce for umami depth, a tablespoon of rice vinegar for brightness, or 1-2 teaspoons of sambal oelek or sriracha for heat. Adding 1 tablespoon of hoisin sauce contributes sweetness and complexity, while a tablespoon of mirin adds subtle sweetness with sake notes.