Ginger Chicken Stir Fry

Ingredients

• 3boneless, skinless chicken thighs (about 450 g / 1 lb, cut into 1.3 cm / ½-inch strips)
• 15 ml (1 tablespoon)coconut oil or olive oil
• 7.5 cm (3 inches; about 45 ml / 3 tablespoons once minced)fresh ginger, peeled and finely chopped
• 2 large clovesgarlic, minced
• 3spring onions, thinly sliced
• 1 bunch (about 950 ml / 4 cups florets)broccoli, cut into small florets
• 60 ml (¼ cup)water
• 30 ml (2 tablespoons)oyster sauce
• 30 ml (2 tablespoons)rice vinegar
• 30 ml (2 tablespoons)soy sauce
• 5 ml (1 teaspoon)sesame oil
• 15 ml (1 tablespoon)cornflour
• Optional: 240–475 ml (1–2 cups)baby mushrooms, halved if desired

Instructions

1. 1

   Mix the sauce

   Whisk together the oyster sauce, soy sauce, rice vinegar, sesame oil and cornflour. Set the mixture aside.

2. 2

   Cook the chicken

   Heat the oil in a very large frying pan or wok over high heat. Add the chicken and cook, stirring or tossing often, until cooked through, about 6–8 minutes. Transfer it to a plate and set aside.

3. 3

   Stir-fry vegetables

   Add the ginger, spring onions, garlic, broccoli and mushrooms to the empty pan. Stir or toss continuously for about 2–3 minutes, until fragrant and the broccoli turns bright green.

4. 4

   Thicken and serve

   Pour the water into the pan and scrape up the browned bits with a wooden spoon or spatula. Add the sauce mixture and stir constantly for about 1 minute, until thickened. Return the chicken to the pan and stir to coat. Serve over rice if desired.

What is ginger chicken stir-fry?

Stir-frying cooks small pieces of meat and vegetables quickly over high heat, keeping the vegetables lively and the cooking time short. This version brings together chicken, broccoli and a punchy ginger-and-soy sauce.

The description calls the dish Asian-inspired, while the supplied cuisine label is Mediterranean. Its practical appeal is the fast cooking and the balance of tender chicken, crisp broccoli and a glossy, savoury sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 205 calories, 21g protein, 12g carbs, 8g fat.

The chicken provides most of the protein, while the broccoli and cornflour contribute some of the carbohydrates. The cooking oil, sesame oil and chicken account for much of the fat. Serve with a generous portion of broccoli and a measured portion of rice for a more balanced plate.

Build a balanced sauce

Sauce base: Oyster sauce and soy sauce bring savoury depth, while rice vinegar adds a sharp note and sesame oil contributes a fragrant finish.

Thickener: Cornflour is whisked into the sauce before it reaches the hot pan, helping it thicken quickly and cling to the chicken and vegetables. Mix it thoroughly so it is evenly dispersed.

Prepare the ingredients first

Chicken: Cut the thighs into even strips so they cook at a similar rate. Have the plate ready for the cooked chicken before heating the pan.

Vegetables and aromatics: Chop the ginger finely, slice the spring onions and cut the broccoli into small florets before you start. Stir-frying moves quickly, so having everything ready makes it easier to keep the ingredients moving.

Keep the pan hot

Chicken stage: Use a very large frying pan or wok over high heat, and stir or toss the strips frequently as they cook for about 6–8 minutes. Remove them when cooked through so they do not continue cooking while the vegetables are in the pan.

Vegetable stage: Cook the aromatics, broccoli and optional mushrooms for about 2–3 minutes, stirring constantly. The broccoli turning bright green and the pan smelling fragrant are the cues given in the method.

Finish with the sauce

Scrape up the browned bits after adding the water; they help blend the cooking juices into the sauce. Pour in the prepared mixture and stir without stopping as it thickens for about 1 minute.

Return the chicken only after the sauce has thickened, then stir until the pieces are coated. This keeps the final step short and helps distribute the sauce through the pan.

Serving ideas

Rice: Serve the stir-fry over rice if desired, as suggested in the recipe. A portion of rice makes the meal more substantial and complements the savoury sauce.

Vegetables: The broccoli is already part of the dish, and optional baby mushrooms add another vegetable. Keep any extra side simple so the quick-cooking stir-fry stays the centre of the plate.

Recipe notes & tips

• Cut the chicken into similarly sized strips to help it cook evenly.
• Whisk the cornflour into the sauce ingredients before adding the mixture to the pan.
• Keep the ginger, garlic and spring onions moving so they cook alongside the broccoli without sitting still.
• Use a large pan or wok so the ingredients can be stirred or tossed freely.
• Have the chicken plate and prepared sauce close by before you begin cooking.

Variations

• Add mushrooms: Include 1–2 cups of halved baby mushrooms with the broccoli.
• Choose your oil: Use coconut oil or olive oil for cooking the chicken.
• Serve with rice: Spoon the finished stir-fry over rice for a more substantial meal.
• Adjust the ginger: Use the stated 3-inch piece for a pronounced ginger flavour, or use less to make it milder.
• Change the vegetables: Replace some of the broccoli with another quick-cooking vegetable, cut into small pieces.

Common mistakes to avoid

• Crowding the pan: The chicken may cook less evenly; use a very large pan or wok as directed.
• Uneven chicken strips: Pieces of different sizes can finish at different times; cut them to a similar thickness.
• Skipping the sauce whisk: Cornflour can clump if added unevenly; whisk it thoroughly with the other sauce ingredients first.
• Leaving vegetables unstirred: They may cook unevenly; keep stirring or tossing throughout their 2–3 minutes in the pan.
• Adding chicken too early: It can keep cooking while the sauce thickens; return it to the pan after the sauce has thickened.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot in a frying pan, stirring, or in the microwave; add a small splash of water if the sauce has thickened too much.

Frequently asked questions