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Craving a quick, flavorful meal? My ginger chicken stir-fry hits the spot every time. This zesty dish combines tender chicken breast with crisp bell peppers, all bathed in a savory sauce that'll make your taste buds dance. I've perfected this recipe over years of weeknight dinners, and now it's become my go-to when I want something delicious without spending hours in the kitchen. Trust me, once you try this stir-fry, you'll be adding it to your regular rotation too!
Ingredients for Ginger Chicken Stir-Fry
- Chicken breast: Lean protein source, the star of the dish, absorbs flavors well, adds texture and heartiness to the stir-fry.
- Vegetable oil: Used for cooking the ingredients, adds flavor and helps prevent sticking in the pan.
- Garlic: Aromatic flavor enhancer, adds depth to the dish, complements the ginger and chicken in the stir-fry.
- Ginger: Provides a warm, spicy kick, adds freshness and zing to the dish, pairs well with the other ingredients.
- Red bell pepper: Sweet and crunchy, adds color and freshness, balances the flavors in the stir-fry.
- Green bell pepper: Adds a pop of color, slightly bitter flavor, and crunch, complements the other vegetables and chicken.
- Soy sauce: Salty umami flavor, adds depth and richness to the sauce, a key ingredient in Asian stir-fries.
- Oyster sauce: Sweet and savory, adds depth and richness to the sauce, enhances the overall umami flavor of the dish.
- Cornstarch: Thickens the sauce, creates a glossy finish, helps coat the chicken and vegetables evenly for a velvety texture.
- Chicken broth: Adds depth of flavor, enhances the savory notes in the dish, provides moisture and richness to the stir-fry.
- Cooked rice: Serves as a base for the stir-fry, absorbs the flavorful sauce, adds texture and completes the meal.
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Essential Tools for Making This Stir-Fry
- Knife: Essential for slicing the chicken breast, garlic, ginger, and bell peppers.
- Cutting board: Provides a safe and stable surface for cutting ingredients like chicken and vegetables.
- Pan: Used for cooking the chicken stir-fry and simmering the sauce until thickened.
- Small bowl: To mix the soy sauce, oyster sauce, cornstarch, and chicken broth for the sauce.
Ginger Recipes for Your Instant Pot
This Instant Pot ginger chicken recipe is a quick and easy meal that combines the flavors of ginger, garlic, and bell peppers with tender chicken breast. Perfect for a weeknight dinner, this dish is served over cooked rice and is ready in just 30 minutes.
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Equipment
- Instant Pot
- Pan
Ingredients:
Main Ingredients
- 1 lb chicken breast, sliced
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- Salt and pepper to taste
- Cooked rice, for serving
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Instructions:
- Heat oil in a pan over medium-high heat.
- Add garlic and ginger, sauté for 1 minute.
- Add chicken and cook until browned.
- Add bell peppers and cook for 2-3 minutes.
- In a small bowl, mix soy sauce, oyster sauce, cornstarch, and chicken broth.
- Pour sauce over the chicken and vegetables, stir well.
- Cook until the sauce thickens.
- Season with salt and pepper.
- Serve over cooked rice.
Notes:
For a spicier version, add some red pepper flakes.
Nutrition value:
Calories: 280kcalCarbohydrates: 10gProtein: 30gFat: 12gSaturated Fat: 2gCholesterol: 80mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 100IUVitamin C: 60mgCalcium: 50mgIron: 2mg
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Tried this recipe?Let us know how it was!
Read more: How to Make Brownies in Your Instant Pot
Tips for Making Ginger Chicken Stir-Fry Ahead of Time
Make Ahead Instructions
- Prepare the ginger chicken stir-fry as directed.
- Let it cool completely.
- Store in an airtight container in the refrigerator for up to 2 days.
Freezing Instructions
- Prepare the ginger chicken stir-fry as directed but slightly undercook the vegetables.
- Allow it to cool completely.
- Place in a freezer-safe container or bag, removing as much air as possible.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Ginger is not only flavorful but also has anti-inflammatory properties that can help boost your immune system when added to your chicken stir-fry.
Common Questions About This Stir-Fry Recipe
FAQ:
Can I use chicken thighs instead of chicken breast for this recipe?
Yes, you can substitute chicken thighs for chicken breast in this recipe. Just adjust the cooking time accordingly as thighs may take a bit longer to cook.
Is there a substitute for oyster sauce if I don't have any?
If you don't have oyster sauce, you can use hoisin sauce as a substitute. It will add a similar depth of flavor to the dish.
Can I make this stir-fry ahead of time and reheat it?
Yes, you can make this stir-fry ahead of time and reheat it. Just store it in an airtight container in the refrigerator and reheat it in a pan or microwave when ready to eat.
How spicy is this ginger chicken stir-fry?
This stir-fry is not very spicy as the ginger adds more flavor than heat. If you prefer it spicier, you can add some red pepper flakes or a dash of hot sauce.
Can I add other vegetables to this stir-fry?
Absolutely! You can customize this stir-fry by adding your favorite vegetables like broccoli, snap peas, or mushrooms. Just adjust the cooking time for the vegetables as needed.
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