Ginger Chicken Stir-Fry

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


1 pound skinless, boneless chicken breasts, sliced 1/4 inch thick

1 tablespoon plus 2 teaspoons cornstarch

1 tablespoon soy sauce, plus more for serving

3/4 cup low-sodium chicken broth

2 teaspoons rice wine vinegar

3 tablespoons vegetable oil

4 cloves garlic, sliced

2 tablespoons minced peeled fresh ginger

8 ounces snow peas, trimmed

1 bunch broccolini, trimmed and halved lengthwise if thick

4 scallions, thinly sliced

2 1/2 cups cooked white rice or quinoa, for serving

Toasted sesame seeds, for topping


  1. Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
  2. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
  3. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
  4. Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.