Description
This Ginger Chicken Stir-Fry is a quick and flavorful Asian-inspired dish featuring tender chicken thighs marinated in ginger and soy, stir-fried with fresh ginger, scallions, and chili peppers, then finished with a savory oyster sauce glaze. Ready in just 25 minutes, it’s perfect for a delicious weeknight dinner.
Ingredients
Chicken Marinade
- 1 lb boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) chunks
- 1 tablespoon chicken broth
- 2 teaspoons light soy sauce
- 1/4 teaspoon salt
- 1 teaspoon grated ginger
- 1 1/2 tablespoons cornstarch
Sauce
- 1/4 cup chicken stock
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
Stir-Fry
- 1 tablespoon peanut oil (or vegetable oil)
- 2-inch piece ginger, thinly sliced
- 2 tablespoons chicken broth
- 4 scallions, cut into 2-inch pieces
- 1 chili pepper, sliced (or red bell pepper for a non-spicy dish)
- 1 teaspoon toasted sesame oil
Instructions
- Marinate the Chicken: In a medium-sized bowl, combine the chicken chunks with chicken broth, light soy sauce, salt, and grated ginger. Mix until the liquid is fully absorbed. Add cornstarch and toss again to coat the chicken evenly. Set aside to marinate for 10 to 15 minutes.
- Prepare the Sauce: In a small bowl, whisk together chicken stock, oyster sauce, light soy sauce, sugar, and cornstarch until smooth. Set aside.
- Heat the Oil and Sauté Ginger: Heat peanut or vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add thinly sliced ginger and cook, stirring occasionally, until the edges are lightly charred and fragrant.
- Cook the Chicken: Spread the marinated chicken in the wok with minimal overlap. Let it sear without stirring until the bottom is browned, about 1 to 2 minutes. Flip the pieces and cook the other side until browned, about 1 minute more.
- Deglaze the Wok: Pour chicken broth along the edge of the wok and quickly stir to deglaze and lift any browned bits from the bottom, adding flavor.
- Add Vegetables: Toss in the scallions and sliced chili pepper. Stir and cook until the scallions begin to soften, about 30 seconds to 1 minute.
- Finish with Sauce and Sesame Oil: Pour the prepared sauce into the wok and stir continuously for about 30 seconds until the sauce thickens slightly and coats the chicken and vegetables. Turn off the heat, drizzle sesame oil over the stir-fry, and stir to combine. Serve immediately while hot.
Notes
- For a milder dish, replace chili pepper with red bell pepper.
- Use boneless, skinless chicken thighs for tender, juicy results.
- Adjust soy sauce and salt to taste, especially if using low-sodium soy sauce.
- Serve with steamed rice or noodles for a complete meal.
- To make it gluten-free, substitute soy sauce and oyster sauce with gluten-free versions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
