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garlic ginger chicken stir fry with broccoli and sliced carrots in a wide horizontal shot, piled in a dark ceramic bowl, glossy sauce coating the chicken, sesame seeds scattered on top, on a slate gray surface, natural light, shallow depth of field, landscape orientation

Garlic Ginger Chicken Stir Fry

Chicken is paired with a bold garlic-ginger sauce along with broccoli and carrots. It's simple enough for a Tuesday, but packs a lot of flavor.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs cut into strips
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 2 cups broccoli florets
  • 1 carrot sliced thin

Method
 

  1. Stir together the soy sauce, rice vinegar, sugar, and cornstarch in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and brown the chicken until cooked through, about 6 minutes. Remove.
  3. Add the remaining oil along with the broccoli and carrot and stir-fry 4 minutes until just tender.
  4. Push the veg aside, add the garlic and ginger, and cook 30 seconds until fragrant.
  5. Return the chicken, pour in the sauce, and toss until thick and glossy, about 2 minutes.
  6. Serve hot over steamed rice.

Notes

Fresh ginger really makes this — the jarred stuff just isn't the same.