There’s something truly irresistible about the zingy kick of garlic and ginger dancing together in every bite. This Garlic Ginger Chicken Stir-Fry Recipe is one of my go-to meals when I want something bursting with flavor yet quick to whip up after a busy day.

A beige bowl filled with a colorful stir-fry dish, showing three main layers: the bottom layer has pieces of light brown meat and green bok choy, mixed with some dark leafy greens; the middle layer consists of sliced red onion, light green celery, and fresh green basil leaves scattered around; the top layer is sprinkled with roughly chopped light brown peanuts. A spoon stands inside the bowl, and beside it on a white marbled surface, a small bowl of extra peanuts and green basil leaves are placed. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Garlic Ginger Chicken Stir-Fry Recipe
Top Tip
How to Serve Garlic Ginger Chicken Stir-Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Garlic Ginger Chicken Stir-Fry Recipe

Why You'll Love This Recipe

From the first time I made this Garlic Ginger Chicken Stir-Fry Recipe, I was hooked—it’s fast, fresh, and full of layers of savory-sweet heat that make dinners feel special without hours in the kitchen.

Bright, bold flavors: The combo of ginger, garlic, and chili paste brings warmth and zest that keeps you coming back for more.
Simple ingredients: You don’t need a long grocery list or exotic items to pull off this dish well.
Quick cooking: From prep to plate in about 30 minutes—perfect for weeknights.
Customizable to taste: Easily dial up the spice, swap veggies, or try different garnishes to suit your mood.

This image shows a black pan filled with a colorful stir-fry dish. The dish has about four main layers: the first layer is light brown cooked chicken strips spread evenly across the pan; the second layer has bright green pieces of bok choy with white stalks, scattered around the chicken; the third layer contains chunks of purple-red cooked onions dispersed across the mix; the fourth layer is topped with small pieces of crushed pale tan peanuts and a few fresh green basil leaves placed on top. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe's magic comes from the harmony between aromatic ginger and garlic paired with crunchy bok choy and fresh basil. Each ingredient shines while supporting one another for a balanced, flavorful dish. When shopping, fresh ginger and quality soy sauce make a big difference.

Flat lay of a small knob of fresh ginger root, six whole brown garlic cloves, a medium red onion cut into chunks, thin sliced raw boneless chicken breast strips arranged neatly, roughly chopped baby bok choy leaves, a handful of fresh green Thai basil leaves, a small white ceramic bowl of dark reduced sodium soy sauce, a small white ceramic bowl of pale rice vinegar, a small white ceramic bowl of golden toasted sesame oil, a small white ceramic bowl of light granulated sugar, a small white ceramic bowl of fine white cornstarch, a small white ceramic bowl of bright red chili paste, a small white ceramic bowl of crushed dry roasted peanuts, a small white ceramic bowl of clear vegetable oil, all ingredients fresh and natural, perfectly balanced and symmetrical, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fresh ginger: Adds a spicy, citrusy brightness; always peel and mince just before using for maximum zing.
Reduced sodium soy sauce (or tamari): Gives that deep umami without overpowering saltiness—great if watching sodium.
Rice vinegar: Cuts through the richness with a mild tang and lifts the flavors.
Garlic: Mincing fresh garlic distributes the punchy aroma perfectly throughout the dish.
Granulated sugar (or monk fruit): Balances the savory and spicy notes with a touch of sweetness.
Toasted sesame oil: Just a bit adds nutty scent that really rounds out the sauce.
Cornstarch: Helps thicken the marinade into a luscious glaze on the chicken.
Chili paste: Adjust according to your spice tolerance; it adds that warm heat that wakes up your taste buds.
Thin sliced boneless chicken breast: Cooks quickly and soaks up the marinade beautifully.
Vegetable oil: High-heat oil for searing the chicken till golden and delicious.
Red onion: Adds color, a bit of sweetness, and crunch—don’t skip chopping them into nice chunks.
Baby bok choy: Crunchy, mild, and green—wilts beautifully without losing texture.
Dry-roasted peanuts: For garnish and that extra nutty crunch.
Fresh Thai or traditional basil: Torn fresh for a herby finish that brightens the whole dish.
Coconut jasmine rice (optional): I love serving it over this fragrant rice, but cauliflower rice works great for a lighter option.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up to suit my mood or pantry. You can take this Garlic Ginger Chicken Stir-Fry Recipe in lots of directions, so don’t be shy about putting your personal spin on it!

Variation: Sometimes I swap bok choy for snap peas or bell peppers for extra crunch and vibrant color—it’s equally delicious that way.
Dietary tweaks: Using tamari keeps it gluten-free, and swapping chicken for firm tofu or shrimp works well too if you want a different protein.
Spice level: I usually start with 2 teaspoons of chili paste and bump it up to 3 when I’m craving more heat.
Sweetener swap: Monk fruit syrup or honey work nicely if you prefer natural sugars over granulated sugar.

Step-by-Step: How I Make Garlic Ginger Chicken Stir-Fry Recipe

Step 1: Mix the marinade and get that chicken soaking

In a bowl, whisk together the minced ginger, soy sauce, rice vinegar, garlic, sugar, toasted sesame oil, cornstarch, and chili paste until fully combined. This marinade is the heart of the dish, so take a moment to smell its bold aroma. Pull out about a third of the marinade and set it aside for later—that’s going to be your finishing sauce. Now add the chicken strips to the remaining marinade, making sure each piece is well coated. Cover and let it sit anywhere from 15 minutes up to 4 hours if you have the time. I usually do at least half an hour for that deep flavor infusion.

Step 2: Sear the chicken to golden perfection

Heat a large cast-iron or stainless steel skillet over high heat until it’s really hot. Add a teaspoon of vegetable oil and swirl to coat the pan. Using a slotted spoon, place half of the chicken strips into the skillet — don’t overcrowd it, or it’ll steam instead of getting that lovely sear. Stir and scrape the bottom often using a wooden spoon to prevent sticking and promote even cooking. Cook the chicken for about 2 to 3 minutes on each side until golden brown. I sometimes cover the pan briefly to control splatters, but keep an eye so you don’t overcook. Transfer the chicken to a plate and set it aside. Tip: If you notice any caked starch or charred bits stuck to the pan, splash a cup of water in to deglaze, then wipe the skillet dry for the next batch.

Step 3: Sauté the onions and bring it all together

Repeat the oil and chicken searing process with the remaining chicken. Then, clean your skillet once again and add the last teaspoon of oil. Toss in the red onion chunks and sauté over high heat until they’re just starting to char but still maintain a nice crunch, about 2 minutes. Next, return all the chicken to the skillet. Pour your reserved marinade in along with half a cup of water, giving everything a good stir. Finally, add the roughly chopped bok choy and cook until it just wilts, about a minute more—the greens should stay vibrant and a little crisp.

Step 4: Finish with garnish and serve

Once everything is beautifully coated and heated through, transfer the stir-fry to your serving dish. Sprinkle generously with crushed dry-roasted peanuts and torn fresh Thai or traditional basil leaves. Serve hot over steamed coconut jasmine rice or cauliflower rice if you’re going low-carb. I promise the texture and aroma will make the whole meal sing.

Top Tip

This Garlic Ginger Chicken Stir-Fry Recipe feels fancy but is really about simple timing and layering flavors—here’s what I’ve learned to make it shine every time.

Marinating time matters: Even just 15 minutes lets the chicken soak up that vibrant marinade, but if you have 4 hours, the flavor deepens wonderfully.
Don’t overcrowd the pan: Cook chicken in batches so it browns instead of steams, which keeps every bite juicy and caramelized.
Fresh herbs at the end: Adding basil right before serving preserves its fragrance and adds a fresh, cooling counterpoint to the heat.
Deglaze to save flavor: Use water or a splash of broth to scrape up browned bits stuck on the pan—this boosts your sauce’s richness without burning.

How to Serve Garlic Ginger Chicken Stir-Fry Recipe

garlic ginger chicken - Serving Suggestion

Garnishes

I always reach for crushed dry-roasted peanuts and fresh Thai basil. The peanuts add a gentle crunch and nutty layer, while basil lifts the entire dish with its fragrant aroma. Sometimes, I toss on a few thinly sliced green onions or a sprinkle of toasted sesame seeds for extra texture and visual appeal.

Side Dishes

Coconut jasmine rice is my favorite side because the subtle sweetness complements the garlicky, gingery chicken perfectly. When I want something lighter, I serve it with fluffy cauliflower rice or even a simple cucumber salad dressed with rice vinegar and a pinch of sugar to brighten everything up.

Creative Ways to Present

For gatherings, try serving this stir-fry family-style in a large shallow bowl sprinkled with peanuts and basil leaves for a rustic touch. Or, layer it over a bed of rice noodles and garnish with fresh lime wedges and shredded carrots for a vibrant, colorful twist that really impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftover Garlic Ginger Chicken Stir-Fry in an airtight container in the fridge for up to 3 days. The chicken stays tender, and the veggies maintain a nice texture if you reheat gently, which makes for an easy next-day lunch or quick dinner.

Freezing

I’ve frozen this stir-fry successfully by cooling it completely first, then packing it in freezer-safe containers. Thaw overnight in the fridge before reheating—just note the bok choy texture softens a bit after freezing, so it’s best enjoyed fresh or within a week if refrigerated.

Reheating

To reheat, I prefer warming it in a skillet over medium heat with a splash of water or broth to loosen up the sauce and prevent drying out. Microwaving works fine too—just cover and heat in short bursts, stirring in between, to keep the chicken juicy and the veggies crisp.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breast for Garlic Ginger Chicken Stir-Fry Recipe?

Absolutely! Chicken thighs add more moisture and richness, and they work great in this stir-fry. Just slice them thinly and follow the same marinating and cooking steps. You might need to adjust the cooking time slightly since thighs can take a bit longer to brown through.

How spicy is this Garlic Ginger Chicken Stir-Fry Recipe?

The heat level depends on how much chili paste you add. The base recipe calls for 2 to 3 teaspoons, which creates a mild to moderate spice. You can always reduce or omit the chili paste for a milder version if you prefer.

Can I prepare this Garlic Ginger Chicken Stir-Fry Recipe ahead of time?

Yes! You can marinate the chicken a few hours in advance or even overnight in the fridge. If you want to prep all veggies ahead, chop and store them separately to maintain freshness. The stir-fry itself cooks quickly, so it’s great for last-minute meals.

What can I serve instead of rice with Garlic Ginger Chicken Stir-Fry Recipe?

Cauliflower rice is a fantastic low-carb alternative that pairs beautifully with the stir-fry’s flavors. You could also try rice noodles, quinoa, or even a simple side salad for a lighter option. Just choose something that soaks up the sauce well and balances the dish.

Final Thoughts

This Garlic Ginger Chicken Stir-Fry Recipe holds a special place in my weeknight dinner lineup because it’s one of those dishes that feels like you’re treating yourself without the fuss. The vibrant garlic and ginger flavors, the crunchy veggies, and that nutty finish truly create something comforting and exciting all at once. So next time you want a fast, flavorful meal, give this recipe a try—I’m confident you’ll love it as much as I do. Plus, it’s easy to make your own and share with friends and family!