Ginger Chicken Stir Fry

Name: Ginger Chicken Stir Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 600 g Chicken, boneless; 120 g Celery; 100 g Carrot; 150 g Sugar snap peas; 110 g Onion; 10 g Garlic; 300 g Chicken broth; 16 g Cornstarch; 60 g Soy sauce; 5 g Ginger, dried; 30 ml Cooking oil

Ginger Chicken Stir Fry · ready in 35 min · 4 servings · 320 kcal per serving · easy · 11 ingredients

Tender chicken pieces are quickly stir fried with crisp vegetables in a savory soy and ginger sauce that coats everything in glossy, aromatic flavor. This fast skillet meal delivers satisfying crunch and warming spice in every bite.

Prep: 15 min
Cook: 20 min
Total: 35 min
Serves: 4
kcal: 320
Difficulty: easy

Chinese Main dishes Dairy-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

600 gChicken, boneless
120 gCelery
100 gCarrot
150 gSugar snap peas
110 gOnion
10 gGarlic
300 gChicken broth
16 gCornstarch
60 gSoy sauce
5 gGinger, dried
30 mlCooking oil

Equipment

stovetop, chef knife, cutting board, mixing bowl, plate, serving platter, spatula, whisk, wok

Instructions

Prep and brown chicken
Prepare all vegetables, mince garlic, and heat oil in a wok or large skillet over medium-high heat, then add the boneless chicken and stir-fry until browned. · 6 min
When it is done: Chicken is opaque throughout and reaches 74°C / 165°F internally.
Hold chicken
Transfer the cooked chicken from the wok to a plate and keep it warm while preparing the vegetables. · 1 min
What to look for: covered and warm
Sauté firm vegetables
Add remaining oil to the same wok over medium heat, then add celery and carrot and sauté until crisp-tender. · 5 min
What to look for: vegetables bright and slightly tender
Cook snap peas
Add sugar snap peas to the wok and sauté until they turn bright green and slightly tender. · 3 min
What to look for: peas bright green
Add aromatics
Add sliced onion and minced garlic to the vegetables and cook briefly until fragrant. · 1 min
What to look for: garlic fragrant, onion slightly softened
Mix sauce
In a bowl, whisk chicken broth and cornstarch until smooth, then stir in soy sauce and dried ginger. · 2 min
What to look for: smooth lump-free sauce
Thicken vegetables
Pour the sauce into the wok with the vegetables and cook, stirring, until the mixture thickens and coats the vegetables. · 2 min
What to look for: sauce glossy and thickened
Finish and serve
Return the chicken to the wok, stir to heat through evenly, then remove from heat and serve hot. · 2 min
When it is done: Chicken is hot throughout and still at 74°C / 165°F.

Nutrition (per serving)

kcal	320
Protein	30 g
Carbohydrates	22 g
of which sugars	6 g
Fat	12 g
of which saturated	2 g
Fibre	4 g
Sodium	720 mg

Nutri-ScoreB

Allergens

Contains: soybeans, corn, celery, gluten, soy

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months

Ingredient substitutions

Chicken

Turkey breast: Slice thinly to avoid drying out during stir fry.
Tofu firm: Press well and brown thoroughly for best texture.

Celery

Bok choy: Add the greens near the end to avoid overcooking.

Carrot

Bell pepper: Adds sweetness and color.

Sugar snap peas

Green beans: Blanch briefly if very thick.

Onion

Shallot: Sweeter and milder than onion.

Garlic

Garlic powder: Add with sauce to avoid burning.