Description
This Garlic-Ginger Chicken Stir-Fry is a flavorful and quick Asian-inspired dish featuring thinly sliced chicken breast cooked with fresh ginger, garlic, bok choy, and red onion. The dish is finished with crunchy peanuts and fresh basil, served over jasmine rice or cauliflower rice for a wholesome meal.
Ingredients
Scale
Marinade and Sauce
- 1 1-inch knob fresh ginger, minced
- ⅓ cup reduced sodium soy sauce (or gluten free tamari)
- 2 tablespoons rice vinegar
- 6 cloves garlic, minced
- 1 tablespoon granulated sugar (or sugar substitute like monk fruit)
- 2 tablespoons toasted sesame oil
- 1 1/2 tablespoons cornstarch
- 2 to 3 teaspoons chili paste (to taste)
Main Ingredients
- 1 1/2 pounds thin sliced boneless chicken breast cutlets, sliced into thin strips
- 1 tablespoon vegetable oil
- 1 medium red onion, cut into 1/2-inch chunks
- 15 ounces baby bok choy, roughly chopped (about 6 cups)
- 1/3 cup dry-roasted peanuts, crushed (for garnish)
- ½ cup fresh Thai or traditional basil, torn
- Coconut jasmine rice (or cauliflower rice), optional for serving
Instructions
- Prepare the Marinade: In a bowl, whisk together the minced ginger, soy sauce, rice vinegar, minced garlic, sugar, toasted sesame oil, cornstarch, and chili paste until well combined. Remove ⅓ cup of this marinade and set it aside for later use.
- Marinate the Chicken: Add the chicken strips to the remaining marinade in the bowl and toss to coat. Let the chicken marinate for at least 15 minutes and up to 4 hours for best flavor infusion.
- Heat the Skillet: Heat a large, heavy cast-iron or stainless steel skillet with a lid over high heat until very hot. Pour 1 teaspoon of vegetable oil into the pan and swirl to coat the surface evenly.
- Cook Half the Chicken: Using a slotted spoon, add half of the marinated chicken to the skillet. Stir and scrape the bottom of the pan with a wooden spoon to prevent sticking. Cook for about 2 to 3 minutes on each side until the chicken is golden brown. Cover briefly if needed to prevent splatters. Transfer the cooked chicken to a plate and set aside.
- Clean the Skillet: If there is any caked-on starch or burned garlic on the skillet, return it to the heat and pour in a cup of water to loosen the residue. Scrape thoroughly and discard the water. Wipe the skillet dry with paper towels.
- Cook Remaining Chicken: Heat another teaspoon of vegetable oil and repeat the cooking process with the remaining chicken strips. Once cooked, transfer to the plate with the first batch.
- Sauté Onions: Clean the skillet again if necessary, then add the last teaspoon of oil and heat until hot. Add the red onion chunks and sauté for about 2 minutes until they are lightly charred but still retain some crunch.
- Combine and Cook: Return the cooked chicken to the skillet with the onions. Pour in the reserved ⅓ cup marinade and add ½ cup of water. Cook for one minute, stirring gently.
- Add Bok Choy: Stir in the roughly chopped baby bok choy and cook until wilted, about 1 to 2 minutes.
- Serve: Transfer the stir-fry to a serving platter. Garnish with crushed dry-roasted peanuts and torn fresh basil. Serve hot over coconut jasmine rice or cauliflower rice if desired.
Notes
- For a gluten-free version, substitute soy sauce with tamari.
- Adjust chili paste quantity to control the spiciness.
- Use monk fruit or another sugar substitute if reducing sugar intake.
- Cooking chicken in batches prevents overcrowding and ensures proper browning.
- Wiping the skillet between batches keeps the flavors clean and prevents burning.
- Bok choy cooks quickly; avoid overcooking to maintain a crisp texture.
- Optional to serve with cauliflower rice for a lower-carb alternative.
Nutrition
- Serving Size: 2 cups
- Calories: 450 kcal
- Sugar: 9 g
- Sodium: 1034 mg
- Fat: 21 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17.5 g
- Trans Fat: 0 g
- Carbohydrates: 19.5 g
- Fiber: 3 g
- Protein: 45.5 g
- Cholesterol: 124 mg
