Ginger-Soy Chicken Mix Stir-Fry
Crispy chicken strips tossed with vibrant snap peas and bell peppers in a savory, ginger-infused soy glaze.
How to Make Ginger-Soy Chicken Mix Stir-Fry
Total time: 20 min · Yields 4 servings
- 1
Prepare the Sauce
In a small bowl, whisk together the soy sauce, sesame oil, honey, cornstarch, and sriracha until the cornstarch is completely dissolved. Set aside.
- 2
Sear the Chicken
Heat the oil in a large wok or skillet over high heat until shimmering. Add the chicken in a single layer and cook for 3-4 minutes until golden brown and cooked through. Remove chicken from the pan and set aside.
- 3
Quick-Fry the Vegetables
In the same pan, add the bell peppers, carrots, and snap peas. Stir-fry for 2-3 minutes until they are bright in color but still crunchy. Add the garlic and ginger during the last 30 seconds to avoid burning.
- 4
Combine and Thicken
Return the cooked chicken to the pan along with the green onions. Pour the sauce over the mixture and toss constantly for 1 minute until the sauce thickens into a glossy glaze.
Chef's Tips
- Ensure your pan is screaming hot before adding the oil to prevent the chicken from sticking.
- Cut all your vegetables to a similar size so they cook evenly in the short timeframe.
- Don't overcrowd the pan; cook the chicken in two batches if necessary to maintain high heat.
What to Serve with Ginger-Soy Chicken Mix Stir-Fry
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve over a bed of steamed jasmine rice.
- Toss with cooked udon or rice noodles.
- Serve in lettuce cups for a low-carb option.
- Garnish with toasted sesame seeds and extra chili flakes.
Frequently asked questions
Can I use beef or tofu instead of chicken?
Absolutely. Use flank steak strips or extra-firm tofu cubes. Adjust the sear time accordingly—tofu may take slightly longer to crisp up.
How do I store leftovers?
Store in an airtight container for up to 3 days. Reheat in a pan over medium heat with a splash of water to loosen the sauce.
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