Garlic Ginger Chicken Stir Fry with Vegetables Recipe

Chicken Stir Fry over white rice on a plate with chopsticks. It has sauce, sliced zucchini, red pepper, celery, onions, carrots and sesame seeds on top. The plate is sitting on a marbled counter with a blue and white striped towel.

Garlic Ginger Chicken Stir Fry with Vegetables Recipe

Garlic Ginger Chicken Stir Fry with Vegetables made with tender chicken, colorful peppers, zucchini, carrots, and onion tossed in a sweet and savory garlic-ginger sauce. Served over fluffy rice and finished with toasted sesame seeds, it’s flavorful, hearty, and packed with fresh vegetables. An easy family-friendly dinner that brings all the deliciousness of takeout to your own kitchen.

Course Main Course

Cuisine Asian, Chinese

Keyword chicken, chicken and rice, chicken stir fry, stir fry

Prep Time 15

Cook Time 30

Servings 4 Servings

Author Carrie Tyler

Ingredients

Sauce Ingredients

3 cloves Garlic, minced (about 3 teaspoons)
2 tablespoons Ginger, minced
¾ Cup Soy Sauce
3 tablespoons Honey
1 tablespoons Sesame Oil
¾ Cup Water
2 tablespoons Cornstarch

Other Ingredients

1 pound Chicken Breast
⅓ cup Soy Sauce, for marinating the chicken
3-4 teaspoons Extra Virgin Olive Oil
1 Red Pepper
1 Zucchini, small-medium
1 Carrots, medium
1 Yellow onion, medium
1 Celery Stalk
2 cups White Long Grain Rice, uncooked
2 teaspoons Toasted Sesame Seeds (for garnish)

Instructions

Prep Ahead Steps

PREP CHICKEN. Slice the chicken into ¼ inch slices. Put into a bowl or plastic bag. Add ¼ cup Soy Sauce and mix. Set aside or refrigerate until ready to cook.
MAKE THE SAUCE. TIP: if garlic and ginger are fresh, it’s easiest to use a blender vs. mincing by hand. Add the minced garlic and ginger to a bowl (or rough chopped to a blender) with the soy sauce, honey, sesame oil, water, and cornstarch. Whisk or blend to combine. Set aside.
PREP THE VEGGIES. Thinly slice the red pepper and the celery. Peel and slice the onion. Slice the zucchini into sticks. You can store the pepper, celery, onion, and zucchini together in the fridge until ready to cook. Peel and slice the carrots and store separately until ready to cook.

Cooking Steps

COOK RICE. Cook the rice according to the package instructions.
COOK CHICKEN. (While rice cooks) Preheat a large skillet on high heat. Add a teaspoon Olive Oil. Using tongs, transfer the chicken to the hot pan in a single layer to sear for 2 minutes. Flip the chicken and cook for 1 more minute. Transfer the chicken plus any liquid to a new clean bowl.
COOK VEGGIES. To the same pan over high heat, add teaspoon of olive oil and the carrots. Cook the carrots for about 3-4 minutes to give them a head start on cooking. Then add the red pepper, zucchini, celery, and onions. Cook for 4-5 minutes, so they are tender, but still crisp. Transfer veggies to the plate.
COOK SAUCE. Add the sauce and simmer for 2-3 minutes while whisking until it has thickened. Then add the veggies and the chicken back to the pan. Mix and cook for 4-5 minutes until warmed through.
SERVE. Fluff the rice with a fork. Serve the stir fry over the rice, then garnish with sesame seeds.

Notes

Serve over rice and garnish with sesame seeds.