Nothing beats the zing of fresh garlic and ginger harmonizing in a quick dinner like this Garlic Ginger Chicken Stir-Fry Recipe. It’s got a perfect balance of savory, a little sweet, and just enough heat to keep you coming back for more, plus it’s seriously fast to whip up.

A beige bowl filled with three main visible layers: the bottom layer is a brown sauce with a bit of shine, the middle layer has chunks of light brown meat, green leafy vegetables, and pale green vegetable pieces, and the top layer is sprinkled with light brown crushed nuts and fresh green leaves spread evenly across. A silver spoon is placed inside the bowl, resting on the edge. To the front left of the bowl is a small brown bowl with more crushed nuts and a few nuts spilled beside it on a white marbled surface. Some fresh green leaves are also scattered near the bowl on the white marbled background. 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

I've made this stir-fry one too many times, and honestly, it never gets old. It’s simple yet packed with flavor, making it a go-to on busy nights when you want something homemade without spending hours in the kitchen.

Speedy & Easy: You can have dinner on the table in about 30 minutes, perfect for busy weeknights or last-minute guests.
Fresh & Flavorful: The garlic and ginger combine for an irresistible aroma and taste that instantly wakes up your palate.
Customizable: Whether you prefer mild or spicy, adding your favorite veggies or adjusting the heat makes this dish yours every time.
Balanced Nutrition: Lean chicken, fresh veggies, and optional wholesome rice make it satisfying and nourishing.

In a black wok, there is a colorful stir-fry with several layers; the base layer is made of chopped light green bok choy pieces and bright green leafy herbs spread evenly, above this are thin, light brown strips of cooked meat mixed with chunks of red onion that have a soft purple color, the top layer is sprinkled with small pieces of pale tan peanuts, adding texture. The wok has a wooden spatula resting on one side, and the food looks fresh and vibrant with a mix of green, purple, brown, and tan colors. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Garlic Ginger Chicken Stir-Fry recipe brings together ingredients that balance bold flavors with delightful textures. Shopping for quality fresh ginger and crisp bok choy makes a huge difference, while simple pantry staples complete the sauce with depth and a subtle kick.

Flat lay of a fresh 1-inch knob of peeled ginger root, six whole garlic bulbs with white papery skin, a small handful of vibrant fresh Thai basil leaves, a medium shiny red onion halved to show its bright purple interior, a handful of crisp baby bok choy leaves roughly chopped, thin sliced raw boneless chicken breast strips neatly arranged, a small white ceramic bowl of glossy dark reduced sodium soy sauce, a small white ceramic bowl with clear pale rice vinegar, a small white ceramic bowl filled with golden toasted sesame oil, a small white ceramic bowl holding pale granulated sugar, a small white ceramic bowl containing white cornstarch powder, a small white ceramic bowl with deep red chili paste, a small white ceramic bowl of crushed dry-roasted peanuts, and a mound of fluffy white coconut jasmine rice arranged perfectly—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: Provides that spicy, aromatic backbone—make sure it’s firm and not dried out.
Reduced sodium soy sauce: Adds umami without overwhelming saltiness; tamari is a great gluten-free alternative.
Rice vinegar: Brings a light tang that cuts through richness and brightens the dish.
Garlic cloves: Freshly minced garlic creates that classic pungent pop you want in every bite.
Granulated sugar (or substitute): Balances acidity and heat with a hint of sweetness, crucial for stir-fry sauces.
Toasted sesame oil: Lends a nutty complexity and aroma that's pure comfort food magic.
Cornstarch: Helps thicken the sauce to coat the chicken and veggies perfectly.
Chili paste: Adds a customizable heat level—go easy at first, you can always add more.
Sliced boneless chicken breasts: Quickly cooks while keeping juicy tenderness, thin slicing ensures even cooking.
Vegetable oil: Good for high-heat cooking without overpowering the flavors.
Red onion: Offers a mild sweetness and crunch after quick sautéing—don’t overcook!
Baby bok choy: Adds fresh, leafy greens with a lovely mild bitterness and crisp texture.
Dry-roasted peanuts: Crushed as garnish for satisfying crunch and a salty finish.
Fresh Thai or traditional basil: Tossed on top at the end for a sweet, herbal fragrance that brightens every bite.
Coconut jasmine rice (optional): I love serving this over coconut jasmine rice to soak up all those luscious sauce juices.

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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 like switching things up depending on what’s in my fridge or how spicy I’m feeling. This recipe is a great base to get creative — adding or swapping veggies or adjusting the heat level really makes it your own.

Spice Level: Sometimes I double the chili paste for a fiery kick; other times, just a little keeps it family-friendly.
Veggie Swap: I’ve tossed in snap peas, bell peppers, or even shredded carrots when bok choy isn't on hand — all work great.
Protein Options: This stir-fry transitions well with shrimp or firm tofu for a change in texture and flavor.
Low-Carb: Serve over cauliflower rice or spiralized zucchini noodles to keep it light but satisfying.

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

Step 1: Whisk the Sauce and Marinate the Chicken

Start by whisking together fresh minced ginger, soy sauce, rice vinegar, garlic, sugar, toasted sesame oil, cornstarch, and chili paste until smooth. This combo will pack the chicken with bold flavor. Then, remove a third cup of this marinade — you'll use it later as a finishing sauce. Let the chicken strips soak in the rest for at least 15 minutes; this tenderizes and infuses them with flavor.

Step 2: Cook the Chicken in Batches

Heat your skillet over high heat and add a teaspoon of vegetable oil. Use a slotted spoon to add half the chicken, shaking off excess marinade first. Cook the chicken for around 2 to 3 minutes each side until golden brown. Cover briefly if splatters get wild. Then transfer cooked chicken to a plate and repeat with the remaining chicken, adding oil as needed. Don’t overcrowd the pan; this helps get a nice sear.

Step 3: Sauté the Onions and Finish the Stir-Fry

After cooking the chicken, if you notice any browned bits stuck to the pan, splash in a little water and scrape them up — that’s pure flavor magic! Then add more oil, sauté the red onion chunks until they’re slightly charred but still crunchy, about 2 minutes. Return the chicken to the skillet, pour in the reserved marinade plus half a cup of water, and stir everything together. Toss in the baby bok choy just long enough to wilt the leaves without losing the crunch.

Step 4: Garnish and Serve

Transfer your stir-fry to a serving platter. Sprinkle crushed dry-roasted peanuts and fresh torn basil over the top for texture and herbal brightness. Serve it over fragrant coconut jasmine rice or a veggie rice alternative to soak up all those delicious juices. Trust me, the layering of flavors here is something special and rewarding.

Top Tip

From my countless times making this Garlic Ginger Chicken Stir-Fry recipe, a few tricks really take it from good to memorable. These small tweaks help with texture and flavor balance that I’ve learned through trial and error.

Don’t overcrowd the pan: Cooking the chicken in batches lets each piece brown nicely instead of steaming.
Reserve the marinade: Setting aside some before marinating helps you avoid over-salting and gives a perfect sauce base later.
Quick wilt for bok choy: Add bok choy last and just let it soften briefly to keep that fresh crunch and vibrant color.
Char the onions: Don’t rush the red onions—they add subtle sweetness and texture when lightly charred.

How to Serve Garlic Ginger Chicken Stir-Fry Recipe

garlic ginger chicken - Serving Suggestion

Garnishes

I always top this stir-fry with crushed dry-roasted peanuts and fresh Thai basil—these two elevate the dish with crunch and a lively herbal note that cuts through the richness. Sometimes, I add a sprinkle of sesame seeds or a dash of sliced green onion for extra freshness.

Side Dishes

This goes beautifully over coconut jasmine rice, which adds a subtle sweetness that pairs so well with garlic and ginger. I also love serving it with steamed cauliflower rice or even simple noodles if you want a comforting twist.

Creative Ways to Present

For a special dinner, try serving the stir-fry inside banana leaves or in a carved-out pineapple bowl—both add flair and complement the fresh, zesty flavors. It’s always a hit when you’re entertaining and want to impress without fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to three days. The chicken stays tender, though the bok choy might soften a bit. It still tastes fresh and satisfying, especially after reheating gently.

Freezing

I’ve frozen this stir-fry successfully by keeping the chicken and veggies separate from rice if possible. Freeze portions in sturdy containers, but note that the bok choy texture changes after thawing—still tasty but best suited for cooked dishes rather than reheated as-is.

Reheating

Reheat leftovers in a skillet over medium heat with a splash of water or broth to refresh the sauce and prevent dryness. Stir frequently until warmed through. Avoid microwaving if you want to preserve texture as much as possible.

Frequently Asked Questions:

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

Absolutely! Boneless, thinly sliced chicken thighs will add a little more fat and richness to the dish, making it very tender and flavorful. Just adjust cooking time slightly if pieces are thicker.

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

The recipe includes chili paste which you can adjust to your heat preference. Start with 2 teaspoons for mild heat or increase to 3 or more teaspoons for a spicier dish. It’s easy to control the spice level to suit your taste.

Can I make this recipe gluten-free?

Yes! Just swap the regular soy sauce for a gluten-free tamari sauce to keep all the flavor without gluten. Everything else in the recipe is naturally gluten-free.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet with a splash of water to keep the sauce silky and chicken tender. Freezing is possible but may alter the texture of the bok choy.

Final Thoughts

This Garlic Ginger Chicken Stir-Fry recipe holds a cozy spot in my recipe rotation because of how quick it is to make and the incredible flavor it delivers every time. If you want a dish that feels special but doesn’t require hours in your kitchen, give it a try—I bet you’ll find yourself making it again and again, just like me.