Ginger Chicken Stir Fry

Ginger Chicken Stir Fry is delicious and easy to make even if you’re not that experienced with stir-fry cooking. And if you don’t have a wok you can make this chicken and ginger stir fry in a large frying pan.

PIN Ginger Chicken Stir Fry to make it later!

You may have noticed I’m updating lots of my oldest recipes and taking better photos. I never imagined when I started blogging that it would turn into the ultra-competitive industry it is now. And updating old recipes to show off the food better is so satisfying.

Sometimes when I re-do an old recipe with Kara, we aren’t wowed by the original version. When that happens, we will change it a bit to get a recipe that’s up to current standards. That’s how we came up with the Ginger Chicken Stir Fry you see here now! (Here is the printer-friendly version of the original Ginger Chicken if anyone was a fun of that older version.)

The new recipe has red pepper strips and sugar snap peas adding some color and texture, and it’s easier to make! And Kara and I thought this easy stir-fry with chicken and ginger was really tasty! I hope you enjoy trying it!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• Peanut Oil (affiliate link)
• boneless, skinless chicken breasts
• red bell pepper
• sugar snap peas
• large garlic cloves
• fresh ginger root
• green onion
• soy sauce or Gluten-Free Soy Sauce (affiliate link)
• Oyster Sauce (affiliate link), use Gluten-Free Oyster Sauce (affiliate link) if needed
• Asian sesame oil (affiliate link)
• Monkfruit Sweetener (affiliate link), or use sweetener of your choice
• unsweetened rice vinegar
• Minced Ginger (affiliate link) from a jar or freshly minced ginger root

Essential Tips for Stir Frying:

Many years ago I took a Chinese Cooking class and learned these essential tips for stir fry cooking. Following these tips will give better results when you stir fry:

1. Preheat the wok (before you put the oil in).
2. Season the oil (by briefly cooking whole pieces of garlic and ginger root, which you remove when you add the food to be cooked).
3. Symmetry of cut (all pieces must be cut the same size and shape).
4. Have all ingredients cut and sauces mixed before you cook.
5. Use very high heat and cook fast.

What if you don’t have a wok to make Ginger Chicken Stir Fry?

I’m a huge fan of stir-fry cooking so I have several woks, which are ideal for this type of dish. But if you don’t have a wok you can definitely make this Ginger Chicken Stir Fry in a large frying pan.

What gives the ginger flavor in this Ginger Chicken Stir Fry?

Minced ginger root is the essential ingredient that gives the ginger flavor to this recipe. If you have the time and patience to peel fresh ginger root and chop it up, that will really give great flavor. But you can also use Minced Ginger (affiliate link) that’s sold in the produce section in a small jar, and that will still be delicious.

Can the Ginger Chicken Stir Fry be gluten-free?

As long as you use Gluten-Free Soy Sauce (affiliate link) and Gluten-Free Oyster Sauce (affiliate link) this recipe will be gluten-free.

How low in carbs is this chicken stir fry?

This tasty stir-fry dinner has only 7.7 net carbs per serving with 21 grams of protein!

How to Make Ginger Chicken Stir Fry:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Trim chicken breasts and cut into strips.
2. Cut ends off red pepper, remove seeds, and cut the pepper into strips. Trim ends from sugar-snap peas and cut each one in half lengthwise.
3. Peel garlic cloves, and cut a few slices of fresh ginger root.
4. Slice green onions on the diagonal.
5. Mix soy sauce or Gluten-Free Soy Sauce, Oyster Sauce or Gluten-Free Oyster Sauce, sesame oil, Monkfruit Sweetener (affiliate link) or sweetener of your choice, rice vinegar, and minced ginger root (or Minced Ginger from a jar) to make the stir-fry sauce.
6. Put wok or frying pan over high heat and heat the dry pan for about 1 minute.
7. Add 2 T Peanut Oil, and heat the oil 1 minute. Then add slices of ginger and garlic cloves and cook 1-2 minutes, just until you start to smell garlic and ginger. Discard garlic and ginger slices.
8. Add chicken and cook for about 4 minutes, stirring constantly, until chicken is nearly cooked through and barely starting to brown.
9. Add red pepper strips and sugar snap peas and cook 2-3 minutes, cooking constantly.
10. Add green onion and cook about 1 minute more, still stirring.
11. Add sauce and cook 2-3 minutes, stirring as it cooks, until the sauce is slightly thickened and coats the ingredients.
12. Serve the stir-fry with chicken and ginger hot, and enjoy.

Make it a Low-Carb Meal:

This Asian stir-fry could be a one-dish meal of course. But if you want something more, here are some low-carb side dishes that will be good with these flavors:

• Spicy Cilantro Peanut Slaw
• Air Fryer Asian Green Beans
• Napa Cabbage Asian Slaw
• Asian Green Salad with Soy-Sesame Dressing
• Thai Cucumber Salad

More Tasty Dinners with Chicken:

• Asian Chicken and Green Beans Sheet Pan
• Artichoke Chicken Bake
• Sesame Chicken and Broccoli Sheet Pan Meal

Continue to Content

Print

4.6 Stars (11 Reviews)

Yield: 4 servings

Ginger Chicken Stir Fry

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ginger Chicken Stir Fry is a dish that's delicious and easy to make even if you're not that experienced with stir-frying.

Ingredients

• 2 T peanut oil
• 2 very large boneless, skinless chicken breasts
• 1 red bell pepper
• 1 1/2 cups sugar snap peas
• 5 large garlic cloves, peeled
• 5 slices fresh ginger root
• 1/4 cup diagonally sliced green onion

Sauce Ingredients:

Toggle ingredient group

• 1 T soy sauce (use gluten-free if needed)
• 2 T Oyster Sauce (use gluten-free if needed)
• 1/2 tsp. Asian sesame oil
• 2 tsp. Monkfruit Sweetener (or use sweetener of your choice)
• 1 tsp. unsweetened rice vinegar
• 1 tsp. Minced Ginger (from a jar)

Instructions

1. If you’re not that experienced with stir-frying, be sure to read the Tips for Stir Frying at the top of the post before you make this.
2. Trim chicken breasts and cut into strips.
3. Cut ends off red pepper, remove seeds, and cut the pepper into strips.
4. Trim ends from sugar-snap peas and cut each one in half lengthwise.
5. Peel garlic cloves (and cut in half if they're extra large), and cut slices of fresh ginger root. (This is for seasoning the oil.)
6. Slice green onions on the diagonal.
7. Mix soy sauce or Gluten-Free Soy Sauce (affiliate link), Oyster Sauce or Gluten-Free Oyster Sauce (affiliate link), sesame oil, Monkfruit Sweetener (affiliate link) or sweetener of your choice, rice vinegar, and Minced Ginger from a jar (affiliate link) to make the stir-fry sauce.
8. Put wok or frying pan over high heat and heat the dry pan for about 1 minute.
9. Add oil and heat the oil 1 minute. Then add slices of ginger and garlic cloves and cook 1-2 minutes, just until you start to smell garlic and ginger. (Don't let them brown in the oil or it will make it taste bitter.) Discard garlic and ginger slices.
10. Add chicken and cook for about 4 minutes, stirring constantly, until chicken is nearly cooked through and barely starting to brown.
11. Add red pepper strips and sugar snap peas and cook 2-3 minutes, cooking constantly.
12. Add green onion and cook about 1 minute more, still stirring.
13. Add sauce and cook 2-3 minutes, stirring as it cooks, until the sauce is slightly thickened and coats the ingredients.
14. Serve the chicken and ginger stir fry hot, and enjoy!

Notes

Nutritional information is calculated using net carbs for the sweetener.

This recipe was created by Kalyn and Kara, after much experimenting.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 214Total Fat 9.7gSaturated Fat 1.8gUnsaturated Fat 7.1gCholesterol 51mgSodium 438mgCarbohydrates 9.9gFiber 2.2gSugar 6.3gProtein 21g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you use an approved sweetener, this Ginger Chicken Stir Fry is great for low-carb, Keto, and low-glycemic diets and for any phase of the original South Beach Diet. 

Find More Recipes Like This One:
Use Stir-Fry Recipes to find more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The chicken and ginger stir fry was first posted in November 2005! The recipe you see here was updated with changes in February 2020. If anyone lands here who was a fan of the original Ginger Chicken you can find the printer-friendly recipe in the archives. The recipe was last updated with more information in 206.