This stir-fry chicken recipe is loaded with fresh chicken and healthy low-carb vegetables!
This one-skillet dinner is cooked in a tangy ginger sauce that goes from the stovetop to the tabletop in minutes!
Easy Skillet Dish
- Who doesn’t love a meal made in one pan? Just prep, cook, and serve! Serve ginger chicken stir fry at a party or potluck, and no one will know it’s keto (but your keto-friendly guests will thank you).
- This budget-friendly recipe is great for using up leftover meat and veggies from the fridge so it becomes a new recipe every time!
- Make ginger chicken stir fry as meal prep and enjoy it all week long in wraps, soups, or omelets.
- Choose any selection of broccoli, cabbage, onions, colorful bell peppers, and carrots! Save time and toss in a frozen bag of mixed veggies like peas, green beans, and peppers.
- Serve ginger chicken stir fry with a heap of healthy zucchini noodles or a scoop of easy cauliflower rice.
Ingredients and Variations
Meat – Chicken breasts are healthy, affordable, and a popular choice in low-carb recipes. Save time and buy pre-cut frozen chicken strips or beef strips. Try using beef, shrimp, or even tofu for a vegetarian ginger stir fry.
Vegetables – Choose any selection of broccoli, cabbage, onions, colorful bell peppers, and carrots! Save time and toss in a frozen bag of mixed veggies like peas, green beans, and peppers.
Sauce – Make a sauce with chicken broth, soy sauce, and fish sauce, or use a jar of ready-made teriyaki sauce. Add some red pepper flakes for a pop of heat and color.
How To Make Ginger Chicken Stir Fry
- Prepare sauce and set aside.
- Saute chicken in olive oil until barely browned. Remove from the pan.
- Cook garlic and ginger until fragrant and add vegetables.
- Return chicken to the pan with the sauce and toss.
- Remove from heat and stir in sesame oil. Garnish before serving.
Serving And Storage Solutions
Leftover ginger chicken stir fry can be stored in an airtight container for up to 3 days in the refrigerator. Reheat portions on the stove or in the microwave with some extra veggies to add extra crunch. Add a splash or two of soy sauce. Portions can be frozen in zippered bags for up to a month. Another way to use up leftovers is to chop and add them to a low-carb egg roll bowl.
Ginger Chicken Stir Fry Recipe
- 1 pound chicken breasts cut in 1-inch pieces
- 1 tablespoon olive oil more if needed
- ⅛ teaspoon pepper or to taste
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 6 cups fresh mixed vegetables broccoli, cabbage, peppers, celery, etc.
- ½ teaspoon sesame oil
- 1 green onion for garnish
- ¼ cup low sodium chicken broth
- 2 tablespoons soy sauce or tamari
- 1 tablespoon fish sauce or to taste
- Combine chicken broth, soy sauce, and fish sauce in a small bowl. Set aside.
- In a large skillet on medium-high heat, add olive oil. Add the chicken in an even layer and season with pepper. Cook until browned on all sides and no pink remains. Remove chicken and set aside.
- Add garlic and ginger to the pan with additional olive oil if needed. Cook just until fragrant (about 1 minute). Add vegetables to the pan and stir fry for about 5 minutes until tender-crisp.
- Add the chicken back into the pan and pour sauce overtop. Stir fry for an additional 1-2 minutes.
- Remove from heat and stir in sesame oil. Garnish with green onion and sesame seeds.
- Nutritional value will vary based on vegetables added. This recipe was calculated using frozen mixed vegetables.
- Refrigerate leftovers in an airtight container for up to 3 days and freeze portions in a zippered bag for up to a month.
- Reheat on the stove or in the microwave.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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