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Garlic-Ginger Chicken Stir-Fry

4.82 from 32 votes

Garlic-Ginger Chicken Stir-Fry is a quick and easy stir-fry with chicken breast, bok choy, red onion, peanuts and basil.

Prep Time: 10

Cook Time: 10

marinade time: 15

Total Time: 35

Yield: 4 servings

Course: Dinner

Cuisine: Asian

Ingredients

1 1-inch knob fresh ginger ( minced)
⅓ cup reduced sodium soy sauce ( or GF tamari)
2 tablespoons rice vinegar
6 cloves garlic (minced)
1 tablespoon granulated sugar (or sugar substitute like monk fruit)
2 tablespoons toasted sesame oil
1 1/2 tablespoons cornstarch
2 to 3 teaspoons chili paste (to taste)
1 1/2 pounds thin sliced boneless chicken breast cutlets (sliced into thin strips)
1 tablespoon vegetable oil
1 medium red onion (cut into 1/2-inch chunks)
15 ounces baby bok choy (roughly chopped (about 6 cups))
1/3 cup dry-roasted peanuts (crushed, for garnish)
½ cup fresh Thai or traditional basil (torn)
Coconut jasmine rice (or cauliflower rice, optional for serving)

Instructions

In a bowl whisk together the ginger, soy, vinegar, garlic, sugar, sesame oil, cornstarch, and chili paste. Stir to combine. Remove ⅓ cup of the marinade and set aside.
Add the chicken to the remaining marinade and let sit for at least 15 minutes up to 4 hours.
Heat a large, heavy cast-iron or stainless steel skillet with a lid over high heat.
Pour 1 teaspoon of the vegetable oil into the pan and swirl to coat.
Use a slotted spoon to add half the chicken to the skillet, and stir and scrape the bottom with a wooden spoon.
Cook chicken for about 2 to 3 minutes on each side, until golden brown. (Cover briefly, as needed, to prevent splatters.) Transfer to a plate and set aside.
If your skillet has caked-on starch or burned garlic, return it to the heat and add a cupful of water to help scrape it off. Discard into the sink and wipe the skillet dry with paper towels.
Heat another 1 teaspoon of oil. Repeat with the remaining chicken.
Clean the skillet once more and pour in the remaining teaspoon of oil. Once hot, stir in the onions and sauté them until they are lightly charred but still retain some crunch, about 2 minutes.
Add the chicken back in.
Pour in the remaining marinade and add 1/2 cup water.
Cook for another minute, then stir in the bok choy until wilted.
Transfer to a platter and top with the crushed peanuts and basil.
Serve over rice, or cauliflower rice, if desired. Makes 8 cups.

Nutrition

Serving: 2cups, Calories: 450kcal, Carbohydrates: 19.5g, Protein: 45.5g, Fat: 21g, Saturated Fat: 3.5g, Cholesterol: 124mg, Sodium: 1034mg, Fiber: 3g, Sugar: 9g

- WW Points: 7

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