30-Minute Ginger Soy Chicken Stir-Fry

If you’re craving something quick, flavorful, and packed with fresh ingredients, this Ginger Soy Chicken Stir-Fry is your answer. It’s got that perfect balance of savory, slightly sweet, and garlicky goodness, all tossed with tender chicken and crisp vegetables. Plus, it comes together in just 30 minutes, making it ideal for a weeknight meal when you don’t want to spend hours in the kitchen.

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Ginger Soy Chicken Stir-Fry

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American, Chinese

Servings 4

Equipment

• Large skillet or wok
• Cutting board and sharp knife
• Small bowl for sauce
• Wooden Spoon or Spatula

Ingredients

  

For the Stir-Fry

• 1 lb boneless skinless chicken thighs (cut into thin strips)
• 2 tbsp vegetable oil
• 1 red bell pepper sliced
• 1 cup snap peas
• 1 medium carrot julienned
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated
• 2 green onions sliced
• 1 tbsp sesame seeds optional, for garnish

For the Sauce

• ¼ cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• ½ tsp red pepper flakes optional for spice
• 1 tbsp cornstarch mixed with 2 tbsp water for thickening

Instructions

 

Make the Sauce

1. In a small bowl, whisk together soy sauce, honey, rice vinegar, hoisin sauce, sesame oil, and red pepper flakes. Set aside.

Cook the Chicken

1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add chicken strips and cook for 4–5 minutes, until golden and cooked through. Remove and set aside.

Stir-Fry the Veggies

1. In the same pan, add another tbsp of oil. Toss in bell pepper, snap peas, and carrots. Stir-fry for 3–4 minutes until slightly tender but still crisp.
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Combine Everything

1. Add garlic and ginger to the pan, cooking for 30 seconds until fragrant. Return the chicken to the skillet, then pour in the sauce. Stir well.
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Thicken the Sauce

1. Pour in the cornstarch slurry and mix until the sauce thickens (about 1–2 minutes).

Garnish & Serve

1. Sprinkle with green onions and sesame seeds. Serve hot over rice or noodles.

Pairings

This stir-fry pairs beautifully with:

• Steamed Jasmine or Brown Rice – to soak up all that delicious sauce.
• Garlic Butter Noodles – for a fun twist.
• Miso Soup – as a light, warm starter.

FAQs

1. Can I use chicken breast instead of thighs?

Yes! While chicken thighs stay juicier, chicken breast works fine—just don’t overcook it to avoid dryness.

2. Can I swap the veggies?

Absolutely! Broccoli, mushrooms, bok choy, or zucchini all work well. Use whatever you have on hand.

3. How can I make it spicier?

Increase the red pepper flakes or add a drizzle of sriracha for extra heat.

4. Can I make this ahead?

Yes! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best results.