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Ginger Recipes for Your Instant Pot Ginger Recipes for Your Instant Pot

Recipe

Ginger Recipes for Your Instant Pot

Written by: Lucas Johnson

This ginger chicken stir-fry is my go-to weeknight dinner. It's quick, packed with flavor, and the perfect balance of tender chicken and crisp veggies. Served over rice, it's pure comfort food.

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Get ready folks, we're cooking up some stellar ginger chicken stir-fry! Imagine tender chicken and crispy bell peppers, all dancing in a simmering ginger-infused sauce. Soy and oyster sauce lend their savory notes, and cornstarch makes everything wonderfully thick and glossy. You won't believe how easy it is to bring this dish together right in your kitchen. Trust me, your tastebuds are in for an exciting ride! Let's get sizzling!

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.

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.

Serves: 4 people

Preparation time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

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

Instructions:

  1. Heat oil in a pan over medium-high heat.
  2. Add garlic and ginger, sauté for 1 minute.
  3. Add chicken and cook until browned.
  4. Add bell peppers and cook for 2-3 minutes.
  5. In a small bowl, mix soy sauce, oyster sauce, cornstarch, and chicken broth.
  6. Pour sauce over the chicken and vegetables, stir well.
  7. Cook until the sauce thickens.
  8. Season with salt and pepper.
  9. Serve over cooked rice.

Nutritional value:

Per Serving in Calories: 280 kcal | Carbohydrates: 10 g | Protein: 30 g | Total Fat: 12 g | Saturated Fat: 2 g | Trans Fat: 0 g | Monounsaturated Fat: 6 g | Polyunsaturated Fat: 3 g | Cholesterol: 80 mg | Sodium: 800 mg | Dietary Fiber: 2 g | Sugar: 4 g | Calcium: 50 mg | Potassium: 400 mg | Iron: 2 mg | Vitamin A: 100 µg | Vitamin C: 60 mg

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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