Name: Garlic Ginger Chicken Stir-Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 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); 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)

There’s something irresistibly vibrant about a stir-fry that marries bold flavors and quick cooking, and that’s exactly why I adore this Garlic Ginger Chicken Stir-Fry Recipe. It’s packed with fresh ginger and garlic, delivering a bright, aromatic punch that will wake up your taste buds in the best way.

A deep beige bowl filled with a colorful mix of cooked chicken pieces, bright green bok choy, wilted dark green leafy vegetables, and red onion slices in a light brown sauce. The dish is topped with crushed peanuts and fresh green basil leaves, adding texture and freshness. A spoon is placed inside the bowl, and a small white bowl of crushed peanuts sits nearby on a white marbled surface, along with a few loose basil leaves. The lighting is soft and natural, highlighting the vibrant colors and textures of the ingredients. 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

This Garlic Ginger Chicken Stir-Fry Recipe has quickly become one of my go-to dinners for busy weeknights. It’s not only speedy but also delivers layers of flavor from the punchy ginger and garlic to the nutty toasted sesame oil and fresh basil. Plus, it’s a great way to sneak in nutritious veggies like bok choy.

Flavor Explosion: The combo of fresh ginger, garlic, soy, and chili paste creates a sauce that’s bold but balanced, giving you that perfect umami kick.
Quick & Easy: From start to finish, it’s ready in about 30 minutes, perfect for last-minute meals without sacrificing taste.
Customizable: Whether you want to add more heat or swap veggies, this recipe invites your personal touch without fuss.
Fresh Ingredients: Using crisp bok choy and fresh basil makes this stir-fry feel vibrant and satisfying rather than heavy.

A black wok filled with several layers of stir-fried food: at the bottom are large pieces of bright green bok choy with white stems, and mixed in are soft slices of cooked red onion with a glossy purple color. On top of this layer are medium-sized strips of light brown cooked chicken, slightly shiny from the sauce. Scattered all over are small chunks of beige crushed peanuts adding a rough texture. Fresh green basil leaves are spread on top, adding a pop of leafy color. A wooden spatula appears at the side, resting on the food. The whole dish is on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this stir-fry is really in how the ingredients interact — spicy ginger paired with savory soy sauce, plus garlic’s signature depth. Each piece has a role, from texture to flavor balance, so let me walk you through the essentials.

Flat lay of a small knob of fresh ginger root, six whole garlic cloves, a medium red onion quartered into chunks, thin sliced boneless chicken breast strips arranged neatly, roughly chopped baby bok choy leaves, a handful of fresh Thai basil leaves, a small white ceramic bowl with reduced sodium soy sauce, a small white ceramic bowl with rice vinegar, a small white ceramic bowl with toasted sesame oil, a small white ceramic bowl with granulated sugar, a small white ceramic bowl with cornstarch powder, a small white ceramic bowl with red chili paste, a small pile of dry-roasted peanuts (crushed), and a small white ceramic bowl of vegetable oil, all arranged with perfect symmetry and balanced proportions, 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: Freshly minced ginger adds brightness and a subtle heat; fresh is always better than powder here.
Reduced sodium soy sauce: Controls saltiness while delivering essential umami.
Rice vinegar: Adds a bit of tang to balance the richness.
Garlic cloves: The heart of the flavor combo — fresh and minced for boldness.
Granulated sugar (or substitute): Balances acid and heat with a touch of sweetness.
Toasted sesame oil: Brings that unmistakable nutty aroma you want in any stir-fry.
Cornstarch: Thickens the marinade into a silky sauce that coats the chicken perfectly.
Chili paste: Adds customizable heat; adjust the amount to your spice comfort zone.
Boneless chicken breast cutlets: Sliced thin for quick cooking and tender bites.
Vegetable oil: Neutral oil perfect for high heat searing without burning flavors.
Red onion: Adds lightly sweet crunch and color contrast to the dish.
Baby bok choy: A green vegetable that wilts beautifully and adds fresh crunch.
Dry-roasted peanuts: Crushed for garnish, providing a satisfying crunch and an extra layer of flavor.
Fresh Thai or traditional basil: Torn on top for a sweet, herbal finish that’s absolutely crave-worthy.
Coconut jasmine rice or cauliflower rice (optional): Perfect for soaking up the sauce and rounding out the meal.

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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

One of my favorite things about this Garlic Ginger Chicken Stir-Fry Recipe is how flexible it is. Over time, I’ve played around with it to fit different cravings and dietary preferences, and you can too!

Variation: I once swapped bok choy for crunchy snap peas for a fresher pop, and it was a hit. Feel free to experiment with your favorite crisp greens or even bell peppers.
Heat Level: If you like things spicy, double the chili paste; if you prefer mild, just leave it out or add a pinch of black pepper instead.
Vegetarian Swap: Try firm tofu instead of chicken for a meatless version — marinate and cook it the same way.

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

Step 1: Whisking That Flavorful Marinade

Start by mixing fresh minced ginger, soy sauce, rice vinegar, garlic, sugar, toasted sesame oil, cornstarch, and chili paste in a bowl. Give it a good whisk so everything’s blended beautifully. I always save about a third of this mixture before tossing in the chicken—that way I can use it later as a sauce without making the chicken too soggy during marinating.

Step 2: Marinate the Chicken

Add your thinly sliced chicken to the remaining marinade and let it sit for at least 15 minutes—if you have a little time, even a few hours in the fridge will deepen that flavor. Trust me, this step makes all the difference in getting juicy, flavorful bites.

Step 3: Cook Chicken in Batches

Heat your skillet over high heat—cast iron or stainless steel works best because they hold heat so well. Swirl in just a teaspoon of vegetable oil, then add half the chicken with a slotted spoon, leaving excess marinade behind so it doesn’t steam. Stir and scrape the pan as you cook to get a nice golden crust on the chicken, about 2–3 minutes per side. Set cooked chicken aside and repeat with the rest.

Step 4: Sauté the Onion and Bring It All Together

After chicken, add a little more oil if needed and toss in the red onion chunks. I like to get them slightly charred but still crunchy, about 2 minutes. Then, return the chicken to the skillet. Pour in the reserved marinade plus half a cup of water and let everything simmer for a minute or so until the sauce thickens and the chicken is just cooked through.

Step 5: Wilt the Bok Choy and Finish

Last but definitely not least, toss in the chopped bok choy. Stir quickly until just wilted but still bright green, usually about a minute. Transfer everything onto a platter and sprinkle generously with crushed dry-roasted peanuts and torn fresh basil for that final burst of texture and aroma.

Top Tip

I've learned a few tricks along the way that really help nail this Garlic Ginger Chicken Stir-Fry Recipe every time, especially when you’re juggling a busy schedule and want it done right without fuss.

Marinate Early: Even 15 minutes works, but if you can prep the marinade and chicken in the morning or ahead, the flavors deepen nicely.
High Heat Cooking: Make sure your pan is hot before adding the chicken to get that beautiful sear — it locks in juices and flavor.
Wipe the Pan: After the first batch of chicken, clean and dry your skillet if there’s any burned bits or starch caking up; it keeps flavors clean and prevents bitter taste.
Fresh Herbs at the End: Add basil at the very end or off the heat to preserve its bright aroma and prevent wilting into an unappetizing green mush.

How to Serve Garlic Ginger Chicken Stir-Fry Recipe

Garlic Ginger Chicken - Serving Suggestion

Garnishes

I love topping this stir-fry with crushed dry-roasted peanuts for crunch and fresh torn basil leaves—they bring herbal sweetness that cuts through the savory sauce beautifully. If you like, a squeeze of fresh lime can add a bright finishing touch too.

Side Dishes

One of my favorite pairings is fragrant coconut jasmine rice—its subtle sweetness complements the spicy sauce perfectly. For a lighter, low-carb option, cauliflower rice works just as well and soaks up every bit of that delicious sauce.

Creative Ways to Present

For special dinners, I've served this stir-fry in individual lettuce cups, which makes for fun hand-held bites and adds freshness. Another time, I plated it over a bed of soba noodles tossed lightly in sesame oil for a noodle stir-fry twist. Serving it family-style on a big platter garnished with peanuts and basil always wins hearts.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 3 days. The chicken stays tender, and the bok choy retains a nice texture if it’s reheated gently.

Freezing

This recipe freezes okay, though I recommend freezing before adding the basil and peanuts to keep flavors fresh. When thawed, the chicken might be a little softer, but it still works great for quick meals later on.

Reheating

Reheat leftovers gently in a skillet over medium heat with a splash of water to help loosen the sauce. Avoid microwaving straight away to keep that lovely texture and prevent the chicken from drying out.

Frequently Asked Questions:

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

Absolutely! Chicken thighs offer more fat and tend to stay juicier, which makes them great for stir-fries. Just be sure to slice them thinly for quick, even cooking. The marinade and sauce work perfectly with either cut.

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

The chili paste is adjustable, so you control the heat. I usually start with 2 teaspoons and add more if I want it spicier. If you prefer mild, you can skip or reduce the chili paste, and the dish still tastes amazing.

Can this recipe be made gluten-free?

Yes! Just swap out the reduced sodium soy sauce for a tamari or coconut aminos that’s labeled gluten-free. This swap won’t sacrifice flavor and keeps the recipe safe for gluten-sensitive diets.

What’s the best way to prep the vegetables ahead of time?

You can chop the onions and baby bok choy a day ahead and store them in airtight containers in the fridge. Keep the bok choy dry by patting it so it doesn’t get soggy. This prep saves precious time when you’re ready to cook.

Final Thoughts

I genuinely find this Garlic Ginger Chicken Stir-Fry Recipe to be a flawless weeknight crowd-pleaser that feels both fresh and deeply satisfying. It’s the kind of dish I recommend to friends because it hits all the right notes — quick, flavorful, and nourishing. Once you try it, I’m pretty sure it’ll become a staple in your own kitchen rotation too.