Ginger Chicken Stir Fry
Ginger Chicken Stir Fry is a dish that’s delicious and easy to make even if you’re not that experienced with stir-frying. And if you don’t have a wok you can make this low-carb chicken stir fry in a large frying pan.
PIN Ginger Chicken Stir Fry to make it later!
You may have noticed that 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. And some of my earlier photos are pretty gruesome!
But sometimes when I re-do an old recipe with Kara, we aren’t wowed by the original version and end up changing 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! The new recipe has red pepper strips and sugar snap peas adding some color and texture to the dish, and it’s easier to make! And Kara and I thought this was really tasty, enjoy!
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. Making sure you follow these tips will give better results when you stir fry:
- Preheat the wok (before you put the oil in).
- Season the oil (by briefly cooking whole pieces of garlic and ginger root, which you remove when you add the food to be cooked).
- Symmetry of cut (all pieces must be cut the same size and shape).
- Have all ingredients cut and sauces mixed before you cook.
- Use very high heat and cook fast.
What if you don’t have a wok to make this 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.
How low in carbs is this chicken stir fry with ginger?
This tasty stir-fry dinner has 7.7 net carbs and 21 grams of protein!
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 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.)
- Trim chicken breasts and cut into strips.
- 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.
- Peel garlic cloves, and cut a few slices of fresh ginger root.
- Slice green onions on the diagonal.
- 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.
- Put wok or frying pan over high heat and heat the dry pan for about 1 minute.
- 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.
- Add chicken and cook for about 4 minutes, stirring constantly, until chicken is nearly cooked through and barely starting to brown.
- Add red pepper strips and sugar snap peas and cook 2-3 minutes, cooking constantly.
- Add green onion and cook about 1 minute more, still stirring.
- Add sauce and cook 2-3 minutes, stirring as it cooks, until the sauce is slightly thickened and coats the ingredients.
- Serve hot.
Make it a low-carb Meal:
This easy ginger chicken stir fry could be a tasty one-dish meal for two people, or add something like Easy Air Fryer Asian Green Beans or Roasted Broccoli with Garlic for a tasty low-carb meal for four people.
More Tasty Dinners with Chicken:
- Asian Chicken and Green Beans Sheet Pan
- Artichoke Chicken Bake
- Sesame Chicken and Broccoli Sheet Pan Meal
Ginger Chicken Stir Fry
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:
- 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
- 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.
- Trim chicken breasts and cut into strips.
- 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.
- 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.)
- Slice green onions on the diagonal.
- 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.
- Put wok or frying pan over high heat and heat the dry pan for about 1 minute.
- 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.
- Add chicken and cook for about 4 minutes, stirring constantly, until chicken is nearly cooked through and barely starting to brown.
- Add red pepper strips and sugar snap peas and cook 2-3 minutes, cooking constantly.
- Add green onion and cook about 1 minute more, still stirring.
- Add sauce and cook 2-3 minutes, stirring as it cooks, until the sauce is slightly thickened and coats the ingredients.
- Serve hot.
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
4Serving Size
1Amount 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.
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 Kalynโs Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes Iโm sharing there.
Historical Notes for this Recipe:
Ginger Chicken Stir Fry was first posted in November 2005! The version you see here now was updated (and changed quite a bit) in February 2020, but if anyone lands here who was a fan of the original Ginger Chicken you can find the printer-friendly recipe at that link. The recipe was last updated with more information in 2024.
23 Comments on “Ginger Chicken Stir Fry”
This dish was absolutely scrumptious! Recipe didn’t specify, but I used just a couple teaspoons of peanut oil and seasoned it first according to instructions. The meal came together beautifully and my husband and I wolfed it down!
Kalyn’s Kitchen recipes have been a staple in my rotation for more than 10 years. Thank you for offering delicious and healthy options!!
So glad you have been enjoying the recipes! And oh my, thanks for catching that about the oil; I will fix that right now and update the nutritional information!
substitute pork for chicken?…add mushrooms?
The original recipe did have mushrooms so you could certainly do that, and I think pork, beef, or chicken would be good, as long as it’s cut into small strips that will cook quickly.
I am a big fan of stir fry! This looks very tempting. I do want to cut back on the sugar, I have dreadful sugar cravings I can’t control!
Hope you enjoy!
Katharine, so glad you enjoyed it!
This was delicious!! Wow, I can't believe how flavorful it was. We had some cashews on the side. I am low carb for diabetes and I had mine as is (hubby and kids had rice) with some roasted green beans on the side. We will DEFINITELY make this again! Thank you!
Val, so glad you enjoyed it!
Update: I made it with cashews, and as suspected, it was great. ๐ I tossed in a couple of handfuls of raw cashews about a minute before adding the sauce. Served with brown rice and edamame (mixing up my Asian cuisines a bit) and it was delicious!
Sorry, I accidentally deleted this comment from Terry: This might be a dumb question but I am cooking for one — can I refrigerate the leftovers and warm up the next couple of days? (I went out and bought a wok today just so I could try this recipe).
Terry, you *can* warm it up, but I don’t think the quality will ever be as good as when it is freshly cooked. I’d probably cut the recipe in half and cook in two batches on different days.
I love Mark Bittman and Thai food but have never tried this recipe – I'm with Val – I think nuts would be great on this.
Val, I like that idea!
This looks great! I bet some peanuts or cashews tossed in would be yummy as well.
Kath, I have enjoyed so many of his recipes!
I am a Mark Bittman "groupie"! I love his style of easy cooking and big flavors. Your version of his Ginger Chicken with Mushrooms and Thai Flavors looks fantastic. I must try it soon.
Cook the Story, I've been updating old posts with better photos for SIX YEARS NOW, and it's such a great feeling when you can transform a delicious-but-ugly recipe so it's more appealing. Have fun doing that.
Kalyn, Thanks for re-sharing this recipe. Especially for re-sharing the photo. I am so often embarrassed by my old pictures and am mortified when people see them. But I also recognize that it's part of my blogging history and I need to embrace it. You've inspired me to go back and re-do some of my old recipes and share some of those old photos along with it. I bet it will be good for me to really see side-by-side how far I've come. Thank you!!!
Sara, it's been so long that I've almost forgotten about this recipe. Glad you liked it!
Yum! I made this for lunch and am eating it as we speak. (No rice or anything.) Very delicious. I think I put a smidgen too much lime juice in it though. ๐ Wish I could have rice- would be so good with this.
I’m delighted that you are going to make dishes from Bittman since I’ve recently heard much about him. I’m looking forward to your reviews and recipes
Thai dishes are absolutely delicious. I would love to go to Thailand one day but fear that i might come back 3 stone heavier! LOL
You chicken looks and sounds delicious. I’m intrigued about this book… might check it out if they have in the bookstore here. If not, i’ll just wait for your posts. he he.
This reciped looks great. But then anything from Thailand is great with me. PS…I took your Turkey roasting advice and it was AMAZING.