Ginger-Chicken Stir-Fry

Name: Ginger-Chicken Stir-Fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 3 tablespoons vegetable oil, divided; 1 pound boneless, skinless chicken breasts, thinly sliced; 1 red bell pepper, cored and sliced; 1 cup vertically sliced onion; 3 ounces snow peas, trimmed, cut in half; 0.33333334326744 cup water; 0.25 cup hoisin sauce; 0.25 cup soy sauce; 0.25 cup sherry; 2.5 tablespoons minced fresh ginger root; 2 tablespoons rice vinegar; 2 tablespoons sesame oil; 1 tablespoon oyster sauce; 1 tablespoon sugar; 1.5 tablespoons cornstarch; 2 cloves garlic, minced

4.5

(22)

16 Reviews

7 Photos

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.

Recipe by lutzflcat

Updated on November 13, 2022

close up view of Ginger-Chicken Stir-Fry with mushrooms and peppers over white rice, garnished with green onions on a white plate

7

Prep Time:

20 mins

Cook Time:

10 mins

Total Time:

30 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

3 tablespoons vegetable oil, divided
1 pound boneless, skinless chicken breasts, thinly sliced
1 red bell pepper, cored and sliced
1 cup vertically sliced onion
3 ounces snow peas, trimmed, cut in half

Sauce:

⅓ cup water
¼ cup hoisin sauce
¼ cup soy sauce
¼ cup sherry
2 ½ tablespoons minced fresh ginger root
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon oyster sauce
1 tablespoon sugar
1 ½ tablespoons cornstarch
2 cloves garlic, minced

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.
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
21g	Fat
24g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 392
% Daily Value *
Total Fat 21g	26%
Saturated Fat 4g	18%
Cholesterol 65mg	22%
Sodium 1336mg	58%
Total Carbohydrate 24g	9%
Dietary Fiber 2g	8%
Total Sugars 11g
Protein 27g
Vitamin C 54mg	268%
Calcium 42mg	3%
Iron 2mg	11%
Potassium 425mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.