Gingery Chicken Stir-Fry

15 m
30 m
Ready in:
45 m
Add a bit of special flavor to your easy chicken dish! Cook the best chicken stir-fry in just half an hour.
Print it
Servings: 4
Chicken breast/thigh
8 oz, deboned, skinless
Fish sauce - 2 tbsps
Oyster sauce
1 tbsp
1 tsp
Grapeseed/canola oil
2 tbsps
2 cloves
2 green onions
1 small red bell pepper
½ small onion
Fresh ginger
1-inch-thick piece
Cooked rice, white or brown
  1. Cut the chicken into bite-size pieces (about 1/4-inch thick).
  2. Mince the garlic.
  3. Trim the ends of the green onions, cut them crosswise into 1-inch pieces.
  4. Thinly slice the bell pepper and the onion.
  5. Peel the ginger; slice thinly across the fibers. Stack slices by 2 or 3 to cut them into slivers.
  6. In a small bowl, mix together the sauces and the sugar.
  7. Place the bowl with the sauce, the chicken and the vegetables within easy reach.
  8. Preheat a wok/large skillet to high. Pour the oil and move the wok/skillet to cover the bottom. Put the chicken so that it covers the bottom of the pan in one even layer and sear for 1 minute; do not stir. Add garlic, sear for another minute, stirring constantly. Add the vegetables, sauce and ginger slivers. Stir-fry for about two minutes until the chicken is well-done, while the vegetables remain crisp. Serve right off the stove.
Subscribe and get
a FREE selection
of tested quick and easy recipes
delivered to your email!
Related recipes