There’s something so satisfying about the bold, bright flavors carried by a simple stir-fry. This Garlic Ginger Chicken Stir-Fry Recipe blends fragrant ginger and garlic with tender chicken and crunchy veggies, making every bite a real treat you’ll want on repeat.

A beige bowl filled with a colorful stir-fry dish, showing about four main layers: the bottom layer is a mix of light brown sauce and green vegetables like bok choy with a soft texture, the second layer has thin slices of light brown cooked chicken, the third layer includes chunks of red onion and green leafy herbs scattered around, and the top layer is sprinkled with crunchy chopped light tan peanuts and fresh green basil leaves. There is a spoon in the bowl and a small white bowl with extra peanuts next to it, all placed on a white marbled surface with some loose green basil leaves around. 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 first made this Garlic Ginger Chicken Stir-Fry Recipe on a busy weeknight, craving something fresh and fast. What grabbed me was the gentle heat from chili paste paired with that unmistakable zing of fresh ginger—it turns a simple stir-fry into something memorable and comforting.

Quick and Easy: Ready in just about 30 minutes, perfect for weeknight dinners when time’s tight but flavor matters.
Flavor-Packed: The blend of garlic, ginger, soy, and chili paste creates layers of taste that keep you coming back for more.
Customizable: You can easily swap veggies or adjust spice levels to fit your mood or pantry.
Nutty Crunch Finish: The crushed dry-roasted peanuts give a lovely textural contrast that makes the dish sing.

The dish shows strips of cooked light brown chicken placed on a black pan with a rough texture. Bright green bok choy pieces with white stems are scattered throughout the pan. There are chunks of soft purple-red onions mixed in, adding a pop of color. Small pale brown crushed peanuts are sprinkled all over the top. Fresh green basil leaves are placed around, adding a fresh look. The scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe brings together fresh and pantry staples that each play a major role. Fresh ginger and garlic form the aromatic base, while soy sauce and rice vinegar bring savory depth and tang. The sesame oil adds a toasty richness, and a touch of sugar balances the flavors perfectly.

Flat lay of a small fresh ginger knob with skin, six peeled garlic cloves, a medium red onion cut into chunks, thin sliced raw chicken breast strips, roughly chopped baby bok choy leaves and stems, a small handful of fresh Thai basil leaves, a small pile of dry-roasted peanuts, a small white ceramic bowl of dark reduced sodium soy sauce, a small white ceramic bowl of clear rice vinegar, a small white ceramic bowl of toasted sesame oil, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of red chili paste, a small white ceramic bowl of cornstarch, 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: Mince it finely to release the bright, zesty flavor that wakes up the whole dish.
Soy sauce (or tamari): Go for reduced sodium to keep the dish balanced without overwhelming saltiness.
Rice vinegar: Adds just the right tang to brighten the stir-fry.
Garlic: Minced fresh is key—the aroma that comes from garlic being lightly cooked is unbeatable.
Granulated sugar (or sugar substitute): Balances acidity and heat for a well-rounded sauce.
Toasted sesame oil: A little packs a big nutty punch—don’t skip this for authentic flavor.
Cornstarch: Thickens the sauce nicely so it clings to the chicken and veggies.
Chili paste: Adds gentle heat; adjust to taste for your spice comfort zone.
Boneless chicken breast cutlets: Thinly sliced for quick cooking and tender bites.
Vegetable oil: Neutral carrier to help crisp the chicken without overpowering.
Red onion: Chunked for some punchy sweetness and color contrast.
Baby bok choy: Adds crunch and vibrant green color—totally fresh and satisfying.
Dry-roasted peanuts: Crushed for a final nutty crunch on top.
Fresh Thai or traditional basil: Torn leaves lend a fragrant, herbaceous finish.
Optional - Coconut jasmine rice or cauliflower rice: Great to soak up the yummy sauce and complete 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

I love how flexible this Garlic Ginger Chicken Stir-Fry Recipe is—sometimes I add bell peppers or snap peas for extra crunch, or swap the chicken for shrimp when I want something different. Feel free to adapt as you like; this stir-fry is a perfect canvas!

Vegetable swaps: Broccoli, carrots, or mushrooms make great alternatives or additions based on what’s in season or your fridge.
Protein variations: Try tofu for a vegetarian twist, or thinly sliced beef for a different flavor profile.
Adjusting heat: Play with chili paste quantities, or add fresh chili slices if you love a real kick.
Low carb: Skip the rice and toss the stir-fry over cauliflower rice for a lighter option.

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

Step 1: Whisk Together the Marinade

Start by combining the minced ginger, soy sauce, rice vinegar, garlic, sugar, toasted sesame oil, cornstarch, and chili paste in a bowl. The cornstarch might surprise you here—it’s essential for thickening the sauce later, giving the stir-fry that silky, sticky texture. Scoop out a little of this marinade and set it aside; trust me, you’ll want it later for that extra boost of flavor.

Step 2: Marinate the Chicken

Add your thinly sliced chicken strips to the remaining marinade and let them sit for at least 15 minutes. If you have more time, a few hours in the fridge is even better—the chicken soaks up all those garlicky, gingery flavors beautifully. I usually prep this part earlier in the day if I can.

Step 3: Sear the Chicken in Batches

Heat your skillet over high heat—you want it really hot so the chicken gets a nice golden sear. Add a teaspoon of vegetable oil and swirl it around. Use a slotted spoon to add about half the chicken, letting excess marinade drip back into the bowl to avoid sogginess. Stir and scrape the pan with a wooden spoon so the chicken cooks evenly and doesn’t stick. Cook the chicken for 2 to 3 minutes per side until golden but not fully cooked through. Set aside and repeat with the rest.

Step 4: Sauté the Aromatics and Veggies

If there’s any stuck-on bits in your pan, splash in a bit of water to loosen them, then wipe dry. Add the last teaspoon of oil and toss in the red onion chunks, cooking just until they’re tender but still crunchy—about 2 minutes. Then add the chicken back in along with the reserved marinade and a splash of water to bring everything together. Let it cook for a minute, then stir in the bok choy until it just wilts. This quick timing keeps the greens vibrant and crisp.

Step 5: Garnish and Serve

Transfer your stir-fry to a serving plate, then sprinkle generously with crushed dry-roasted peanuts and tear fresh basil leaves on top. They add a fresh herbal — and some crunch that balances wonderfully with the tender chicken and veggies. Serve straight up or ladle over jasmine or cauliflower rice to soak up all that delicious sauce.

Top Tip

Through all my attempts making this stir-fry, I learned it’s all about managing heat and timing to keep textures perfect and flavors balanced. Here are a few nuggets of wisdom that truly make a difference!

Preheat your skillet well: Getting your pan super hot before adding the chicken ensures you get a beautiful sear and keep juices sealed in.
Use a slotted spoon to drain marinade: Too much liquid in the pan means soggy chicken. Draining the chicken slightly before frying helps it brown.
Don’t overcook bok choy: It only needs to wilt quickly; longer cooking makes it limp and dulls the bright fresh flavor.
Reserve some marinade: Adding it back near the end gives a punch of flavor without burning or thickening too much.

How to Serve Garlic Ginger Chicken Stir-Fry Recipe

garlic ginger chicken - Serving Suggestion

Garnishes

I always top this stir-fry off with crushed dry-roasted peanuts and fresh basil leaves. I love the way the peanuts add that toasty, crunchy texture, while the basil gives a fragrant, fresh lift that keeps each bite interesting.

Side Dishes

To keep it simple, I serve this over fluffy coconut jasmine rice, which soaks up every bit of the sauce perfectly. When I want to keep carbs low, I opt for cauliflower rice instead—it’s a surprisingly great match.

Creative Ways to Present

For dinner parties or when I want to impress, I spoon this stir-fry into brightly colored shallow bowls and scatter extra basil and peanuts on top. A wedge of lime on the side adds a lovely burst of freshness that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I like to keep the rice separate if I made it, so everything stays fresh and textures don’t get soggy.

Freezing

While I haven’t frozen this stir-fry often, it does freeze well if you want to batch-cook. Be sure to cool it quickly and pack it airtight. When reheating, thaw in the fridge overnight for best results.

Reheating

Reheat gently in a skillet over medium heat with a splash of water to revive the sauce and keep the chicken tender. Microwave works in a pinch but can sometimes dry out the chicken.

Frequently Asked Questions:

Can I make this garlic ginger chicken stir-fry gluten-free?

Absolutely! Just swap the soy sauce for gluten-free tamari or coconut aminos to keep that salty-savory flavor without gluten.

What’s the best way to slice chicken for this stir-fry?

The key is to slice the chicken breast into thin strips, against the grain. This keeps the meat tender and helps it cook quickly and evenly in the hot pan.

Can I use other vegetables besides bok choy?

Yes, feel free! Broccoli, snap peas, bell peppers, or carrots all work well in this stir-fry. Just add them at the right time so everything cooks properly and stays crisp-tender.

How spicy is this stir-fry?

The heat mostly comes from the chili paste, which you can adjust to taste. Start with less if you prefer mild, and add more for a spicier kick.

Final Thoughts

This Garlic Ginger Chicken Stir-Fry Recipe is one of those meals I keep coming back to—not just because it’s quick and delicious, but because it always feels a little special with that mix of fresh herbs, peanuts, and bold seasonings. It’s perfect for busy nights or when you want to impress without fuss. I’m confident once you try it, it’ll find a comfy spot in your dinner rotation too.