This Ginger Sesame Chicken Stir-Fry is a fantastic addition to your collection of healthy chicken dinner ideas. It’s a flavorful, quick-to-make meal perfect for busy weeknights, offering a delicious balance of savory and aromatic notes. You’ll love how easily this comes together for a satisfying and nutritious dish.
Key Ingredients & Substitutions:
- Chicken Breast: You can use boneless, skinless chicken thighs for extra juiciness.
- Fresh Ginger: Ground ginger can work in a pinch, but fresh offers the best flavor.
- Soy Sauce: Use low-sodium soy sauce or tamari for a gluten-free option.
- Sesame Oil: Don’t skip this; it adds essential nutty flavor.
- Vegetables: Feel free to mix and match with your favorite stir-fry vegetables like broccoli, snap peas, or bell peppers.
Ingredients:
For the Chicken & Marinade:
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
For the Stir-Fry Sauce:
- 1/4 cup soy sauce
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar (or maple syrup)
- 1 tablespoon cornstarch
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
For the Stir-Fry:
- 1 tablespoon vegetable oil (or other high-heat cooking oil)
- 1 head broccoli, cut into small florets
- 1 large carrot, thinly sliced or julienned
- 1/2 red bell pepper, thinly sliced
- 2 green onions, sliced (white and green parts separated)
- 1 tablespoon sesame seeds, for garnish (optional)
- Cooked rice or noodles, for serving
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per serving: Approximately 350 (without rice/noodles)
- Tools Needed: Large skillet or wok, mixing bowls, whisk
Step-by-Step Instructions:
1. Marinate the Chicken
In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon sesame oil, and 1 teaspoon grated ginger. Toss until the chicken is evenly coated. Set aside for at least 10 minutes while you prepare other ingredients.
2. Prepare the Stir-Fry Sauce
In a separate small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons water, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 tablespoon cornstarch, 1 teaspoon grated ginger, and minced garlic. Set this sauce aside.
3. Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 3-5 minutes, turning occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
4. Stir-Fry the Vegetables
Add the broccoli florets, sliced carrot, and red bell pepper to the same skillet. Stir-fry for 3-4 minutes, until the vegetables are crisp-tender. If the pan seems dry, add a tiny splash more oil.
5. Combine and Thicken
Return the cooked chicken to the skillet with the vegetables. Give the prepared stir-fry sauce a quick whisk again (cornstarch can settle) and pour it over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything nicely.
6. Finish and Serve
Stir in the white parts of the sliced green onions. Garnish with the green parts of the green onions and sesame seeds, if using. Serve immediately over cooked rice or noodles for a complete healthy chicken dinner.
Variation Ideas:
- Spicy Kick: Add a pinch of red pepper flakes with the vegetables for some heat.
- Extra Protein: Include edamame or cashews during the last few minutes of cooking.
- More Veggies: Experiment with snow peas, baby corn, or water chestnuts.
- Citrus Brightness: A squeeze of fresh lime juice at the end can add a lovely zest.
Storage Instructions:
Store any leftover Ginger Sesame Chicken Stir-Fry in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in a skillet over medium heat or in the microwave until heated through. Add a splash of water or broth if it seems dry.
Frequently Asked Questions (FAQ):
Q: Can I prepare this dish ahead of time?
A: You can chop your vegetables and marinate the chicken a day in advance. The stir-fry itself is best made fresh.
Q: Is this recipe gluten-free?
A: Use tamari instead of soy sauce and ensure your cornstarch is certified gluten-free to make it a gluten-free healthy chicken dinner.
Q: What kind of rice should I serve this with?
A: Brown rice, white rice, or even cauliflower rice all pair wonderfully with this stir-fry.
Q: Can I use frozen vegetables?
A: Yes, you can use a frozen stir-fry vegetable mix. Add them directly to the pan and stir-fry until tender-crisp.
Q: How do I prevent my stir-fry from getting soggy?
A: Cook your ingredients in batches if your pan is too crowded, and ensure your pan is hot enough. This allows the ingredients to sear rather than steam.
Q: What if I don’t have fresh ginger?
A: You can substitute 1/4 teaspoon of ground ginger for every tablespoon of fresh grated ginger, though fresh offers a more vibrant flavor.