Ginger-Chicken Stir-Fry

Name: Ginger-Chicken Stir-Fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
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; 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

Rating: 4.53 stars

19 Ratings
8 Reviews
2 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.

By lutzflcat

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Recipe Summary

prep:

20 mins

cook:

10 mins

total:

30 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1
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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Step 2
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.
Step 3
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; protein 26.5g; carbohydrates 23.7g; fat 20.5g; cholesterol 65.1mg; sodium 1336.2mg. Full Nutrition

Reviews (8)

Most helpful positive review

Alan Hollister

10/28/2019

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

(2)

19 Ratings

5 star values: 12
4 star values: 5
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Alan Hollister

10/27/2019

Helpful

(2)

mackjax

08/24/2020

Wonderful flavor and so easy. I use ginger paste if I don’t have fresh ginger root; the amount of sauce was perfect. This would be great with shrimp as well. Read More

Arodi

08/24/2020

I make this dish at least once a month. I don't change anything. Read More

Judy Siettmann

06/08/2020

I did not add the oyster sauce Read More

Cub

08/26/2020

We were looking for a new Chinese dinner recipe and tried this recipe. Easy to make, substituting ground ginger ( reduced based on web search to 1 tsp), and it was great. My wife and I both loved it, and sometimes my expetimental recipes aren't keepers. Thanks Read More

Snookseb

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

denma

10/10/2020

very good. There was way to much sauce. I will cut the sauce in half next time. Read More

Jen Reyes

04/23/2021

I added carrots because we had some crinkle cuts. It looks beautiful and tastes delicious! Read More

Daffodil

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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All Reviews for Ginger-Chicken Stir-Fry

- of Reviews

Ginger-Chicken Stir-Fry

Servings Per Recipe: 4
Calories: 392

% Daily Value *

protein: 53 %

carbohydrates: 8 %

dietary fiber: 9 %

sugars:

fat: 32 %

saturated fat: 17 %

cholesterol: 22 %

vitamin a iu: 24 %

niacin equivalents: 128 %

vitamin b6: 42 %

vitamin c: 89 %

folate: 9 %

calcium: 4 %

iron: 11 %

magnesium: 17 %

potassium: 12 %

sodium: 53 %

thiamin: 13 %

calories from fat:

*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.

Reviews for: Photos of Ginger-Chicken Stir-Fry

1 of 8

All Reviews

Alan Hollister

10/27/2019

Helpful

(2)

mackjax

08/24/2020

Wonderful flavor and so easy. I use ginger paste if I don’t have fresh ginger root; the amount of sauce was perfect. This would be great with shrimp as well.

Arodi

08/24/2020

I make this dish at least once a month. I don't change anything.

Judy Siettmann

06/08/2020

I did not add the oyster sauce

Cub

08/26/2020

Snookseb

08/17/2019

denma

10/10/2020