Description

Garlic-Ginger Chicken Stir-Fry is a quick and flavorful dish featuring tender chicken breast marinated in a savory mixture of ginger, garlic, soy sauce, and chili paste. Stir-fried with red onion and baby bok choy, then garnished with crunchy peanuts and fresh basil, this meal offers a perfect balance of spicy, sweet, and tangy flavors. It can be served over coconut jasmine rice or cauliflower rice for a complete dinner.

Ingredients

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Marinade

1 1-inch knob fresh ginger (minced)
⅓ cup reduced sodium soy sauce (or GF 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)

Optional for Serving

Coconut jasmine rice or cauliflower rice

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Instructions

Prepare the marinade: In a bowl, whisk together the minced ginger, soy sauce, rice vinegar, 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 thinly sliced chicken breast strips to the remaining marinade and mix well to coat. Let the chicken sit in the marinade for at least 15 minutes, up to 4 hours to absorb the flavors.
Heat the skillet: Place a large, heavy cast-iron or stainless steel skillet with a lid over high heat until hot.
Cook half the chicken: Pour 1 teaspoon of vegetable oil into the skillet and swirl to coat the surface. Using a slotted spoon, add half of the marinated chicken strips to the skillet. Stir and scrape the bottom with a wooden spoon, cooking the chicken about 2 to 3 minutes on each side until golden brown. Cover briefly if necessary to avoid splatters. Transfer cooked chicken to a plate and set aside.
Clean skillet and cook remaining chicken: If the skillet has caked-on starch or burned bits, add a cup of water to deglaze, scraping the bottom with a wooden spoon. Discard the water and wipe the skillet dry with paper towels. Add another teaspoon of oil, then repeat cooking with the remaining chicken as before. Transfer cooked chicken to a plate.
Sauté onions: Clean the skillet once more and add the final teaspoon of vegetable oil. When hot, stir in the chopped red onions and sauté them until lightly charred but still retaining some crunch, about 2 minutes.
Combine ingredients: Return both portions of cooked chicken to the skillet. Pour in the reserved ⅓ cup marinade along with ½ cup water. Cook for about 1 minute to combine the flavors.
Add bok choy and finish cooking: Stir in the chopped bok choy and cook until wilted and tender, about 2 minutes.
Garnish and serve: Transfer the stir-fry to a serving platter. Top with crushed dry-roasted peanuts and torn fresh basil leaves. Serve hot over coconut jasmine rice or cauliflower rice as desired.

Notes

Marinate the chicken for longer (up to 4 hours) for deeper flavor.
Use gluten-free tamari instead of soy sauce for a gluten-free version.
Adjust the amount of chili paste to control the heat level.
For a low-carb option, serve over cauliflower rice instead of jasmine rice.
Make sure to deglaze the pan between batches to prevent burning and ensure even cooking.
Toasted sesame oil adds great flavor, but can be substituted with regular sesame oil if needed.

Nutrition

Serving Size: 2 cups
Calories: 450 kcal
Sugar: 9 g
Sodium: 1034 mg
Fat: 21 g
Saturated Fat: 3.5 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 19.5 g
Fiber: 3 g
Protein: 45.5 g
Cholesterol: 124 mg