Ginger-Chicken Stir-Fry

Rating: 4.56 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Stir fries require very little cooking time and you can pretty much use any vegetables you like, but the star of this one is the ginger. This dish is quick and easy to make, but get all of your ingredients together (including mixing the sauce) before you start cooking because everything happens fast! Serve with rice, and garnish with sliced green onions.

By lutzflcat
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Sauce:

Directions

  • Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.

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  • Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.

  • Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

Cook's Note:

If fresh ginger root is not available, you can substitute ginger paste (such as Gourmet Garden(R)) which can be found in the refrigerated produce section of the supermarket. If the sauce is too thick for you, thin it out by adding a bit more water until you arrive at the consistency that you like.

Nutrition Facts

Per Serving:
392 calories; 20.5 g total fat; 65 mg cholesterol; 1336 mg sodium. 23.7 g carbohydrates; 26.5 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Alan Hollister
Rating: 5 stars
10/27/2019
I have made this twice and it is so EASY and good! Dont understand how other thought it salty using low-sodium soy but nothing else in recipe is salty. One key is to use the ultra thin sliced chicken that will absorb taste of sauce. Second time I added some sliced water chestnuts and peanuts at the end for the crunch. This recipe made perfect amount for three people. You can also increase the snow peas or some julienne carrot sticks to bulk it up to serve four. Don't miss this! Yummy! Read More
Helpful
(1)
9 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Alan Hollister
Rating: 5 stars
10/27/2019
I have made this twice and it is so EASY and good! Dont understand how other thought it salty using low-sodium soy but nothing else in recipe is salty. One key is to use the ultra thin sliced chicken that will absorb taste of sauce. Second time I added some sliced water chestnuts and peanuts at the end for the crunch. This recipe made perfect amount for three people. You can also increase the snow peas or some julienne carrot sticks to bulk it up to serve four. Don't miss this! Yummy! Read More
Helpful
(1)
Alan Hollister
Rating: 5 stars
10/27/2019
I have made this twice and it is so EASY and good! Dont understand how other thought it salty using low-sodium soy but nothing else in recipe is salty. One key is to use the ultra thin sliced chicken that will absorb taste of sauce. Second time I added some sliced water chestnuts and peanuts at the end for the crunch. This recipe made perfect amount for three people. You can also increase the snow peas or some julienne carrot sticks to bulk it up to serve four. Don't miss this! Yummy! Read More
Helpful
(1)
Snookseb
Rating: 5 stars
08/17/2019
The first time I thought this dish was tasty but the chicken was bland. It needs to be marinated before cooking so that it is not bland chunks in an otherwise tasty stir fry. The second time I made it , I loved the dish! I will make it many more times. I made sure to season the chicken and I cooked it first in pecan oil which I use occasionally. I added carrots and celery to the vegetables . Omitted the oyster sauce because I did not have any, did not add sugar, misread the dish and threw the chicken in with the sauce, used a bit less cornstarch , added a bit of sriracha, and the dish was terrific! Only wish I had not forgotten to buy nuts as I like cashews or peanuts on my stir fry! Read More
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Daffodil
Rating: 4 stars
09/19/2019
I made this and it was good, BUT way to salty. I also omitted the suger, it doesn't need it at all. Next time I will cut back on the soy (and I used the lite) it doesn't need 1/4 cup if any with the hoison and the oyster sauce. The only thing I would also do is add more veggies. Very good, and I will make again. Read More
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