Filed Under: Chicken, Dinner, stir-fry, Under 20 Mins

Ginger-Garlic Chicken Stir-Fry

The flavour of this stir-fry is greatly enhanced by fresh ginger. The marinade is delicious!

April 8th, 2012

Recipe submitted by Alison Glasbergen, Victoria, B.C.
Recipe tested by Sarah Pomper

Prep Time
20 minutes
Cook Time
15 minutes
  • 1 cup jasmine rice
  • 2 cups water
  • 2 cloves, garlic, crushed
  • 3-inch piece of ginger, peeled and grated
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon vegetable oil
  • 2 boneless, skinless chicken breasts, sliced into strips (or 4 boneless, skinless chicken thighs)
  • 2 carrots, sliced
  • 1 head of broccoli, cut into bite-size florets
  • 1 package sugar snap peas, ends and strings removed
  • 5 mushrooms, sliced
  • ½ green pepper, chunked (add or substitute other vegetables if desired)
  1. Cook Jasmine rice according to package directions. Meanwhile, combine ingredients for marinade in a medium bowl. Add sliced chicken, stir to combine and set aside while preparing vegetables.

  2. Heat vegetable oil in large frying pan, add chicken, and stir fry until chicken is no longer pink (about 2 minutes). Remove chicken from frying pan to a separate dish and keep warm in the oven.

  3. Add a bit more oil to pan and add chopped vegetables, reserving mushrooms, and stir fry for about 4-5 minutes. Add mushrooms and continue stir frying for another 3 minutes. Add a few drops of water to help vegetables steam cook when stir frying.

  4. When vegetables are crisp tender, add chicken and stir to combine (if desired, add a splash or two of soy sauce, then stir). Serve with rice. Enjoy!

Ginger-Garlic Chicken Stir-Fry
Photography by Sarah Pomper