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Ginger Soy Chicken Stir-Fry

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.

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.
    sizzling wok with thin strips of golden-brown cooked chicken with veggies

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.