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Per serving
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- 1
Tenderize the Chicken
Slice chicken breast into thin strips, about 1/8-inch thick. In a bowl, toss with 2 tsp cornstarch, 1 tsp salt, a pinch of white pepper, and 1 tsp canola oil. Let sit at room temperature while you prep everything else, up to 15 minutes.
- 2
Mix the Sauce
In a small bowl, whisk together chicken broth, soy sauce, honey, 2 tsp cornstarch, sesame oil, and a pinch of white pepper until smooth. Set aside.
- 3
Cook the Chicken
Heat 1 tbsp canola oil in a large skillet or wok over medium-high heat until shimmering. Add chicken in a single layer and stir-fry 4–5 minutes, until no longer pink. Remove chicken from pan and set aside.
- 4
Stir-Fry Aromatics and Vegetables
Add remaining 1 tbsp canola oil to the pan. Add minced garlic and grated ginger and stir-fry 1 minute until fragrant. Add mixed vegetables and cook 2–3 minutes until crisp-tender — broccoli, sliced red pepper, onion, and carrot all work great here.
- 5
Finish and Serve
Give the sauce a quick stir and pour it into the pan. Bring to a boil and cook 1–2 minutes, stirring, until the sauce thickens and coats everything. Return the chicken and toss to combine. Serve immediately over rice or noodles.
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Garlic Ginger Chicken Stir-Fry
Created by: 30MinuteMeals
Ingredients
- 1 lb chicken breast
- 2 tsp cornstarch
- 1 tsp salt
- white pepper
- 2 tbsp canola oil
- 4 garlic
- 1 tbsp ginger
- 3 cup mixed vegetables
- 1/2 cup chicken broth
- 2 tbsp soy sauce
- 1 tbsp honey
- 1/2 tsp sesame oil
Instructions
- Tenderize the ChickenSlice chicken breast into thin strips, about 1/8-inch thick. In a bowl, toss with 2 tsp cornstarch, 1 tsp salt, a pinch of white pepper, and 1 tsp canola oil. Let sit at room temperature while you prep everything else, up to 15 minutes.
- Mix the SauceIn a small bowl, whisk together chicken broth, soy sauce, honey, 2 tsp cornstarch, sesame oil, and a pinch of white pepper until smooth. Set aside.
- Cook the ChickenHeat 1 tbsp canola oil in a large skillet or wok over medium-high heat until shimmering. Add chicken in a single layer and stir-fry 4–5 minutes, until no longer pink. Remove chicken from pan and set aside.
- Stir-Fry Aromatics and VegetablesAdd remaining 1 tbsp canola oil to the pan. Add minced garlic and grated ginger and stir-fry 1 minute until fragrant. Add mixed vegetables and cook 2–3 minutes until crisp-tender — broccoli, sliced red pepper, onion, and carrot all work great here.
- Finish and ServeGive the sauce a quick stir and pour it into the pan. Bring to a boil and cook 1–2 minutes, stirring, until the sauce thickens and coats everything. Return the chicken and toss to combine. Serve immediately over rice or noodles.