Description

This 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, stir-fried with crisp bok choy and red onions, then garnished with crunchy peanuts and fresh basil. Perfect served over jasmine or cauliflower rice for a wholesome, satisfying meal.

Ingredients

Scale

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)

Chicken and Vegetables

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)

Garnish and Serving

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)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Marinade: In a bowl, whisk together the minced ginger, soy sauce, rice vinegar, minced garlic, sugar, toasted sesame oil, cornstarch, and chili paste until combined. Remove ⅓ cup of this marinade and set aside for later use.
Marinate Chicken: Add the thinly sliced chicken breast strips to the remaining marinade, tossing to coat. Let it marinate for at least 15 minutes and up to 4 hours for best flavor.
Heat Skillet: Place a large heavy cast-iron or stainless steel skillet with a lid over high heat and let it get very hot.
Cook Chicken (First Half): Add 1 teaspoon of vegetable oil to the hot skillet and swirl to coat the surface. Using a slotted spoon, add half of the marinated chicken strips. Stir and scrape the bottom frequently with a wooden spoon. Cook for 2 to 3 minutes on each side until golden brown and mostly cooked through. Cover briefly if necessary to prevent splatters. Transfer the cooked chicken to a plate and set aside.
Clean Skillet: If there is any stuck-on starch or burned garlic, return the skillet to the heat, add a cup of water, and scrape to loosen. Discard the water and wipe the skillet dry with paper towels.
Cook Chicken (Second Half): Add another teaspoon of vegetable oil, and repeat cooking with the remaining chicken strips as before. Transfer cooked chicken to the plate.
Sauté Onions: Clean the skillet again if needed, add the last teaspoon of oil. When hot, stir in the red onion chunks and sauté for about 2 minutes until they are lightly charred but still crunchy.
Combine Ingredients: Return all the cooked chicken to the skillet with the onions. Pour in the reserved marinade along with ½ cup of water. Cook for another minute, then stir in the chopped baby bok choy and cook just until wilted.
Finish and Serve: Transfer the stir-fry to a serving platter. Top with crushed dry-roasted peanuts and torn fresh basil leaves. Serve over coconut jasmine rice or cauliflower rice if desired.

Notes

Marinate the chicken for at least 15 minutes but no more than 4 hours to avoid mushy texture due to cornstarch.
Use a heavy skillet such as cast iron or stainless steel for even heat and good searing.
If preferred, substitute vegetable oil with another high smoke point oil like canola or grapeseed.
Adjust chili paste quantity to your preferred spice level.
Optional to serve with cauliflower rice for a low-carb alternative.
Crushing peanuts fresh adds extra texture; pre-chopped or peanut pieces can be used as a time saver.

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