Savory Soy-Ginger Chicken Stir-Fry
A quick and easy stir-fry featuring tender chicken pieces coated in a savory sauce made with soy sauce, fresh ginger, garlic, and a splash of rice wine. Perfect for a delicious weeknight meal.
Ingredients
- 500 g boneless skinless chicken thighs cut into 1-inch pieces
- 1 tbsp soy sauce for marinade
- 1 tbsp rice wine for marinade
- 1 tsp cornstarch for marinade
- 1 tbsp vegetable oil divided
- 2 cloves garlic minced
- 1 inch fresh ginger grated
- 60 ml chicken broth
- 2 tbsp soy sauce for sauce
- 1 tbsp rice wine for sauce
- 1 tsp sesame oil
- 1 tsp brown sugar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 2 tbsp green onions sliced
Instructions
- In a bowl, combine chicken pieces with 1 tbsp soy sauce, 1 tbsp rice wine, and 1 tsp cornstarch. Mix well and let marinate for at least 10 minutes.
- Heat a large pan or wok over high heat until hot. Add 1 tbsp vegetable oil.
- Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes until nicely browned and caramelized on one side.
- Flip the chicken over and cook for another 2-3 minutes until browned and mostly cooked through. Remove chicken from the pan and set aside.
- Add minced garlic and grated ginger to the pan and stir-fry for 30 seconds until fragrant.
- Deglaze the pan by adding chicken broth, 2 tbsp soy sauce, 1 tbsp rice wine, sesame oil, and brown sugar. Bring to a simmer.
- Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency.
- Return the cooked chicken to the pan and toss to coat evenly with the sauce. Cook for 1-2 minutes until chicken is heated through.
- Garnish with sliced green onions and serve hot.
Notes
Serve immediately over steamed jasmine rice or noodles. For added vegetables, stir-fry sliced bell peppers, broccoli florets, or snap peas after the chicken, before adding the sauce. Marinate the chicken for at least 15 minutes, or up to 30 minutes, for deeper flavor.