Garlic Ginger Chicken Stir Fry Anti-Inflammatory

Some dinners just feel like lifesavers. For me, it’s stir fry. You’ve got a pan, some chicken, a handful of vegetables, and in under 30 minutes you’ve built a meal that feels like a warm hug. This garlic ginger chicken stir fry is exactly that. Sweet, savory, and slightly sticky from a honey garlic sauce, it’s the kind of recipe you’ll come back to whenever you want something quick and delicious.

And the best part? You probably already have most of the ingredients sitting in your kitchen.

Why Garlic and Ginger Work So Well Together

Garlic and ginger are like that duo in school who always teamed up for projects and crushed it. Garlic brings depth and savoriness, while ginger adds a bright, zesty kick. Together, they make stir fry sing. In Chinese cooking recipes, this combo shows up again and again for good reason—it builds flavor fast.

I like to think of ginger as the spark and garlic as the foundation. Without one, the stir fry tastes incomplete. With both, it’s magic.

Ingredients You’ll Need

Here’s what goes into this chicken stir fry:

• Chicken breast – lean, quick-cooking, and tender in a stir fry.
• Garlic – fresh cloves, minced for maximum punch.
• Ginger – peeled and finely grated or chopped.
• Vegetables – I use bell peppers, broccoli, and snap peas, but feel free to swap in what’s in your fridge.
• Onion – sliced thin; it balances the sharpness of ginger.
• Soy sauce – the salty backbone of the chicken stir fry sauce.
• Honey – for that honey garlic glaze that clings beautifully.
• Rice vinegar – adds a touch of tang.
• Cornstarch – thickens the sauce so it coats every bite.
• Sesame oil – for nutty aroma at the very end.

That’s it. Simple ingredients, big results.

Step-by-Step: How to Make Garlic Ginger Chicken Stir Fry

Step 1: Prep Like a Pro

Slice the chicken into thin strips. Stir fry recipes with chicken always turn out best when the meat is cut small—it cooks fast and stays juicy. Chop your veggies into bite-sized pieces so they cook evenly.

Step 2: Make the Sauce

In a bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, garlic, and ginger. This is your honey garlic chicken sauce, and trust me, it’ll be hard not to taste-test it right away.

Step 3: Cook the Chicken

Heat oil in a large skillet or wok. Add the chicken breast strips and cook until they’re golden and just cooked through. Transfer them out of the pan to keep them tender.

Step 4: Stir Fry the Veggies

Throw in your vegetables and onion. Stir-fry quickly on high heat—think of it as giving the veggies a quick workout. You want them crisp but tender.

Step 5: Bring It All Together

Return the chicken to the pan, pour in the honey garlic sauce, and stir until everything is coated. The sauce will thicken slightly, clinging to the chicken and vegetables.

Step 6: Serve

Spoon the stir-fried chicken with ginger and onions over hot rice or noodles. Sprinkle sesame seeds or green onions on top if you’re feeling fancy.

Tips for the Best Chicken Stir Fry

• Cut evenly: If chicken pieces are different sizes, some will overcook while others stay raw.
• Hot pan = success: Stir fry needs high heat. A sizzling pan helps vegetables stay crisp.
• Don’t drown it: Use just enough sauce to coat. Too much can make everything soggy.
• Marinate quickly: If you’ve got time, let the chicken sit in soy sauce and ginger for 10 minutes before cooking. It adds extra flavor.

Variations to Try

• Spicy Kick: Add a spoonful of chili paste to the honey garlic sauce for heat.
• Low-Carb: Swap rice for cauliflower rice or zucchini noodles.
• Protein Swap: Try shrimp, beef, or tofu instead of chicken.
• Extra Veggies: Mushrooms, bok choy, or carrots slide right in.

Why This Garlic Chicken Stir Fry Works for Weeknights

Easy chicken recipes often get repetitive, but this one hits that sweet spot: fast, healthy, and packed with flavor. In less time than it takes for takeout to arrive, you’ve got a hot plate of chicken stir fry sauce-coated goodness.

And honestly, making stir fry feels almost therapeutic. The chopping, the sizzling, the tossing—it’s like a mini kitchen performance. Except at the end, you get dinner instead of applause.

Pairing Ideas

• Rice: Jasmine or basmati rice soaks up the honey garlic sauce beautifully.
• Noodles: Lo mein or rice noodles make it even more filling.
• Sides: A light cucumber salad or steamed edamame keeps things fresh.

Garlic Ginger Chicken Stir Fry

This garlic ginger chicken stir fry is a quick and tasty weeknight dinner. Tender chicken breast, crisp vegetables, and a honey garlic sauce come together in under 30 minutes. Serve it over rice or noodles for a meal that feels both healthy and comforting.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: Asian-Inspired, Chinese-Style

Calories: 340

Ingredients Method Notes

Ingredients

  

• 1 lb 450 g chicken breast, thinly sliced
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 medium onion thinly sliced
• 1 red bell pepper sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• 1 tablespoon vegetable oil or sesame oil

Optional: sesame seeds, sliced green onions for garnis

Method

 

1. Slice the chicken into thin strips. Chop the vegetables into bite-sized pieces. Mince garlic and grate ginger.
2. Mix the sauce
3. In a small bowl, whisk soy sauce, honey, rice vinegar, cornstarch slurry, garlic, and ginger until smooth. Set aside.
4. Cook the chicken
5. Heat oil in a wok or large skillet over medium-high heat. Add the chicken and stir fry until golden and cooked through (about 5–6 minutes). Remove from the pan and set aside.
6. Cook the vegetables
7. In the same pan, add onion, bell pepper, broccoli, and snap peas. Stir fry for 3–4 minutes until crisp-tender.
8. Combine everything
9. Return chicken to the pan. Pour in the sauce and stir until it thickens and coats the chicken and veggies (1–2 minutes).
10. Serve
11. Spoon over jasmine rice or noodles. Garnish with sesame seeds or green onions if you like.

Notes

• You can swap chicken breast with chicken thighs for extra juiciness.
• Add chili paste or red pepper flakes if you want a spicy kick.
• The sauce can be made ahead and stored in the fridge for up to 2 days.

FAQs About Garlic Ginger Chicken Stir Fry

1. Can I use chicken thighs instead of chicken breast?
Yes! Chicken thighs stay juicy and add more richness. Just trim extra fat before cooking.

2. How do I keep the vegetables crisp?
High heat and quick cooking. Don’t overcrowd the pan, or they’ll steam instead of stir fry.

3. Can I make the sauce ahead of time?
Absolutely. Mix the honey garlic sauce a day in advance and keep it in the fridge. Stir before using.

4. Is this stir fry gluten-free?
Use tamari or coconut aminos instead of soy sauce to keep it gluten-free.

5. What’s the best way to store leftovers?
Keep them in an airtight container in the fridge. Reheat in a skillet, not the microwave, to keep the chicken from drying out.

6. Can I freeze garlic ginger chicken stir fry?
You can freeze it, but the vegetables may lose some crunch. If freezing, undercook the veggies slightly so they reheat better.