(Easy) Ginger-Garlic Chicken Stir-Fry

A while back, I don’t even remember how long ago, my husband asked me to make stir-fry. I have tried many different stir fry recipes and we loved this one adapted from America’s Test Kitchen. But it takes too long. I like short cuts, I really do. I have a rice cooker because I would burn rice if I cooked it on the stove. I take all kinds of short cuts to get dinner on the table and despite that, sometimes dinner arrives on the table at 9pm (or gasp! even later).

Besides not being able to get dinner on the table until 9pm, I have another confession to make, I don’t eat rice dishes with chopsticks. I can’t and I won’t. There I said it. I only use chopsticks for noodle bowls and sushi.

This stir fry recipe is very easy and is an adaptation of an adaptation. Try saying that 5 times without twisting your tongue. I use a store bought stir fry sauce and I usually make this recipe with sirloin beef filet. It works well with both chicken or beef, actually.


The last time I made this, there were no leftovers. I held a grudge for about a week because he (my husband) ate it all! I was looking forward to having leftovers for lunch one day at work. I love leftovers, don’t you?


Another one of my short cuts is I buy a bag of already cut up stir fry vegetables in the produce department at my grocery store. I buy the blend that has broccoli, snow peas, carrots and red cabbage. I separate the broccoli out and I actually cut them down so they are uniform in size.

You can use whatever variety of vegetables you want. I add to that one medium onion rough chopped. Sometimes I add Napa cabbage. I use fresh minced ginger and garlic. Add that to 1 Tbsp of oil and set aside.

I cut up the chicken in almost bite size pieces so I don’t need a knife for this meal. If you’re using beef, use about a pound and slice it thinly as possible against the grain.


Season the chicken and cook on medium heat with 1 Tbsp of oil. I add 1 Tbsp of the stir fry sauce to the pan right after I add the chicken. Remove the chicken after cooking for 5-7 minutes (8-10 minutes if you’re cooking beef).

After removing the chicken, add 1/2 cup of water to the pan and add the broccoli. Cover and steam for about 1-2 minutes. You don’t want to overcook the broccoli. Remove the broccoli and add to the plate or bowl with the chicken.


This is the part that makes the house smell so fragrant. After adding the other stir fry vegetables to the pan with 1 Tbsp of oil and letting it cook for 2-3 minutes. Move the vegetables to the outer edges of the pan and add the ginger-garlic-oil mixture to the middle of the pan. Cook for about 90 seconds, smashing it down with a wooden spoon.


Mix the ginger and garlic with the rest of the veggies and add the chicken and broccoli back to the pan. Add 4 Tbsp of the stir fry sauce. Mix together thoroughly and cook on low until chicken and broccoli are reheated.


Serve with Jasmine rice. I buy the huge bag of rice at my local warehouse club, it lasts us forever. Forgot to mention, the first thing I do is set my rice to cook in the rice cooker before I start anything.

If you make any of recipes and decide to share them on instagram or twitter be sure to tag me @thelittlekitchn and use the hashtag #thelittlekitchenrecipes! I love seeing your posts and photos!

(Easy) Ginger-Garlic Chicken Stir-Fry

Ingredients:

3-4 cups Jasmine rice, prepared in a rice cooker

2 garlic cloves, minced, about 1 1/2 Tbsp

2 small sections of fresh ginger, minced, about 2 Tbsp

12 oz. bag of fresh stir fry vegetables (broccoli, snow peas, carrots, cabbage)

1 medium onion, rough chopped

1 - 1 1/2 pounds boneless, skinless chicken breast (or 1 pound sirloin beef, filet)

5 Tbsp stir fry sauce

3 Tbsp vegetable oil


Directions:

Prepare rice and start cooking in the rice cooker or on the stove.


Add garlic and ginger to a small bowl with 1 Tbsp of oil and set aside.


Separate out broccoli from the rest of the vegetables, if you using different combination of vegetables, be sure to separate harder vegetables that will need to be steamed, such as sliced or baby carrots.


Heat 1 Tbsp of oil on medium for 3-4 minutes in 9 or 10 inch skillet (I use my enameled cast iron braiser) or a wok. Season chicken with salt and pepper and add to the skillet. Add 1 Tbsp of stir fry sauce and mix in. Cook on medium for 5-7 minutes (for beef 8-10 minutes). Remove chicken and add to a plate, set aside.


Add 1/2 cup of water to the skillet and add the broccoli and any other harder vegetables. Cover and steam for 1-2 minutes. Remove and add to plate with chicken. Remove any excess water and wipe skillet with a paper towel.


Add 1 Tbsp of oil and the remaining vegetables. Cook for 2-3 minutes, until onions are translucent. Move all vegetables to the outer edges of the skillet, creating a circle. Add ginger-garlic-oil mixture. Cook for 90 seconds while smashing down with the side of a wooden spoon. Mix ginger & garlic thoroughly in with the rest of the vegetables.


Add the chicken and broccoli back into the skillet. Add 4 Tbsp of stir fry sauce. Lower the heat level to low. Mix sauce thoroughly in with vegetables and chicken. Cook until chicken and broccoli are heated through, about 3-5 minutes. Season with salt and pepper to taste and serve with Jasmine rice.


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Dinner on the table in 30-40 minutes. That’s the way I like it. Do you have a favorite stir fry recipe? I would love to hear about it.