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Kalyn's Kitchen

Ginger Chicken Stir Fry (Video)

Low-Carb 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 in a large frying pan. 

PIN Ginger Chicken Stir Fry to make it later!

Watch the video to see if you’d like to make Ginger Chicken Stir Fry!

 


Low-Carb Ginger Chicken Stir Fry title photo

If you’re paying attention at all around here you must have noticed that I’m updating lots of my oldest recipes and taking better photos! I never imagined when I started blogging in 2005 that food blogging would turn into the ultra-competitive industry it is now, and updating old recipes to show off the food better is so satisfying. And let’s face it, 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 quite a bit to get a recipe that’s up to current standards. That’s how the ginger chicken recipe that used to be here morphed into the Low-Carb 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!

Low-Carb Ginger Chicken Stir Fry was first posted in November 2005! The version you see 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.

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:

  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.

Ginger Chicken Stir Fry Process shots collage

How to Make Low-Carb Ginger Chicken Stir Fry:

(Scroll down for complete printable recipe, including nutritional information.)

  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 (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.
  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 hot.

Ginger Chicken Stir Fry close-up photo

Make it a Meal:

This 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:

Low-Carb Chicken Stir-Fry Sheet Pan Meal ~ Kalyn’s Kitchen
Chicken Asparagus Stir Fry ~ Low-Carb Maven
Forbidden City Chicken ~ Kalyn’s Kitchen
Chicken and Broccoli Stir Fry with Oyster Sauce ~ Cookin’ Canuck
Low-Carb Sesame Chicken and Broccoli Sheet Pan Meal ~ Kalyn’s Kitchen

Ginger Chicken Stir Fry close-up photo

Low-Carb Ginger Chicken Stir Fry

Yield 4 servings
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:

  • 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 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:

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Ginger Chicken Stir Fry thumbnail photo

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This dish is great for low-carb and low-glycemic diets and for the South Beach Diet, any phase, as long as you substitute Stevia in the Raw Granulated or any approved sweetener for the sugar. (Even if you use sugar, the amount of sugar in a serving would be very minimal.

Find More Recipes Like This One:
Use Stir-Fry Recipes to find more recipes like this one! Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Ginger Chicken Stir Fry

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    27 Comments on “Ginger Chicken Stir Fry (Video)”

  1. 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!

  2. Val, so glad you enjoyed it!

  3. Update: I made it with cashews, and as suspected, it was great. 🙂 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!

  4. 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 the quality will ever be as good as when it's freshly cooked. I'd probably cut the recipe in half and cook in two batches on different days.

  5. 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.

  6. This looks great! I bet some peanuts or cashews tossed in would be yummy as well.

  7. Kath, I have enjoyed so many of his recipes!

  8. 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.

  9. 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.

  10. 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!!!

  11. Barbara, it's an endless job updating older posts isn't it?

  12. Looks like a recipe my family would enjoy too. Thanks for linking to my recipe. I should update that one too.

  13. Sara, it's been so long that I've almost forgotten about this recipe. Glad you liked it!

  14. 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. 🙂 Wish I could have rice- would be so good with this.

  15. 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

  16. 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.

  17. Lisa, I didn’t know he was on PBS. I will have to check the schedule to see if it’s on here. (I’m having a hard time tearing myself away from the computer to watch TV at all these days.)

  18. So this will be a regular feature from now on? Sounds good! Do you ever watch his series on PBS?

  19. This reciped looks great. But then anything from Thailand is great with me. PS…I took your Turkey roasting advice and it was AMAZING.