Description

Garlic-Ginger Chicken Stir-Fry is a flavorful and quick dish featuring tender chicken breast strips marinated in a savory blend of ginger, garlic, soy sauce, and chili paste, then stir-fried with crunchy red onions and fresh baby bok choy. Garnished with crushed peanuts and fresh basil, it's perfect served over fragrant coconut jasmine rice or low-carb cauliflower rice for a satisfying meal.

Ingredients

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Marinade and Chicken

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

Vegetables and Garnishes

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)

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Instructions

Make 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 smooth and combined. Remove ⅓ cup of this marinade and set aside for later.
Marinate the chicken: Add the chicken strips to the remaining marinade in the bowl, ensuring all pieces are coated. Let the chicken marinate for at least 15 minutes or up to 4 hours for best flavor.
Heat the skillet: Preheat a large heavy cast-iron or stainless steel skillet with a lid over high heat.
Cook half the chicken: Pour 1 teaspoon of vegetable oil into the hot skillet and swirl to coat the bottom. Using a slotted spoon, add half of the marinated chicken strips to the skillet. Stir and scrape the bottom with a wooden spoon to prevent sticking. Cook for about 2 to 3 minutes on each side until golden brown, covering briefly if needed to reduce splatters. Transfer cooked chicken to a plate and set aside.
Clean skillet if needed: If the skillet has stuck starch or burned garlic bits, add a cup of water and return to heat to scrape the bits off. Discard the water and dry the skillet with paper towels.
Cook remaining chicken: Add another teaspoon of vegetable oil, repeat the cooking process with the remaining chicken, then transfer to the plate.
Sauté onions: Clean the skillet again and heat the last teaspoon of oil. Once hot, add the red onion chunks and sauté until they are lightly charred but still have some crunch, about 2 minutes.
Combine chicken and sauce: Return all the cooked chicken pieces to the skillet with the onions. Pour in the reserved ⅓ cup marinade along with ½ cup of water. Cook together for one minute to blend flavors.
Add bok choy: Stir in the chopped baby bok choy and cook until wilted, about 1 to 2 minutes.
Finish and serve: Transfer the stir-fry to a serving platter. Garnish with the crushed dry-roasted peanuts and torn fresh basil leaves. Serve hot over coconut jasmine rice or cauliflower rice if desired.

Notes

For a gluten-free version, substitute soy sauce with tamari.
You can adjust the chili paste quantity to suit your desired spice level.
Using a heavy cast-iron skillet helps achieve a good sear on the chicken.
If you prefer lower calories, serve over cauliflower rice instead of jasmine rice.
Marinate chicken up to 4 hours ahead to deepen flavor without compromising texture.

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