Ginger Chicken Stir-Fry
Ginger Chicken Stir-Fry offers a vibrant medley of tender chicken, crisp vegetables, and a flavorful ginger-infused sauce. Perfect for a quick weeknight dinner, it pairs well with rice and delivers a balanced combination of savory and aromatic flavors that appeal to all palates.
Ingredients
- 1/4 cup teriyaki sauce ⓘ
- 1/4 cup water ⓘ
- 1 pound skinned, boned chicken breast, cut into 1 1/2-inch pieces ⓘ
- 2 tablespoons vegetable oil ⓘ
- 1 medium onion, cut into 8 wedges ⓘ
- 1 (16 oz.) package frozen broccoli, cauliflower, and carrot mix ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1/3 cup dry wine or chicken broth ⓘ
- 1 tablespoon cornstarch ⓘ
- 1 tablespoon water ⓘ
Instructions
- Combine teriyaki sauce and 1/4 cup water in a shallow baking dish; add chicken pieces, coating well.
- Cover and refrigerate for 2 hours.
- Drain marinade from chicken.
- Heat oil in a large skillet or wok; stir-fry chicken and onion until chicken is slightly browned.
- Stir in vegetables, ground ginger, and wine.
- Cover and simmer for 4 to 5 minutes or until vegetables are tender-crisp.
- Combine cornstarch and 1 tablespoon water in a small bowl until smooth.
- Gradually add the cornstarch mixture to the skillet, stirring constantly until thickened.
- Serve over rice.
Tips & Substitutions
For added flavor, marinate the chicken overnight instead of just 2 hours. If you don’t have teriyaki sauce, a mix of soy sauce and honey can work as a substitute. Feel free to customize the vegetable mix; bell peppers or snap peas are great additions. To thicken the sauce more quickly, increase the cornstarch to 1.5 tablespoons.
Serving Suggestions
Serve over steamed rice or noodles for a complete meal. This dish pairs beautifully with Oriental Vegetable Soup for a balanced dinner. Garnish with sesame seeds or chopped green onions for added texture and flavor. You can also serve it with a side of fresh salad for a refreshing touch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in 30-second intervals until warmed through, stirring between intervals. Alternatively, reheat in a skillet over medium heat until hot, adding a splash of water if needed to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Ginger Chicken Stir-Fry contains roughly 651 calories, with 9g protein, 134g carbohydrates, and 5g fat. It is a good source of protein (18% of the Daily Value), dietary fiber (13% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 551mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, using fresh vegetables can enhance the dish's flavor and texture. Just be sure to adjust the cooking time, as fresh vegetables may require a shorter cooking time to remain crisp and vibrant.
What can I substitute for the dry wine?
Chicken broth is a great substitute for dry wine in this recipe. It adds depth of flavor without the alcohol. If you prefer a non-alcoholic option, vegetable broth can also work well.
How can I make this dish spicier?
To add some heat, include sliced jalapeños or a teaspoon of red pepper flakes during cooking. Alternatively, serve with a side of sriracha or chili sauce for those who prefer to control the spice level individually.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).