Crispy Chicken Ginger Stir-Fry Recipe

Name: Crispy Chicken Ginger Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Light Olive Oil Or Canola Oil, Enough For 1/4 Inch In Your Pan; 1/2 pounds Boneless, Skinless Chicken - Any Cut You Like; 1/4 cups Cornstarch; 1 cup Broccoli Pieces; 2 whole Carrots, Sliced; 2 whole Bell Peppers, Stem And Seeds Removed, Cut Into Chunks; 1 whole Onion, Sliced; 3 cloves Garlic, Sliced; 1 piece Fresh Ginger, About Half An Inch, Grated Or Minced; 2 Tablespoons Soy Sauce; 2 Tablespoons Oyster Sauce; 2 Tablespoons Water; Cooked Rice, Optional, For Serving

Servings: persons

Light Olive Oil Or Canola Oil, Enough For 1/4 Inch In Your Pan
1/2 pounds Boneless, Skinless Chicken - Any Cut You Like
1/4 cups Cornstarch
1 cup Broccoli Pieces
2 whole Carrots, Sliced
2 whole Bell Peppers, Stem And Seeds Removed, Cut Into Chunks
1 whole Onion, Sliced
3 cloves Garlic, Sliced
1 piece Fresh Ginger, About Half An Inch, Grated Or Minced
2 Tablespoons Soy Sauce
2 Tablespoons Oyster Sauce
2 Tablespoons Water
Cooked Rice, Optional, For Serving

1
Add 1/4 inch of oil to a large skillet or wok and preheat to medium-high heat.
2
Meanwhile, cut the chicken into bite-sized pieces and sprinkle with the cornstarch.
3
Stir to coat; the mixture will be gummy.
4
When the oil is rippling and nearly smoking, add the chicken in one single layer and fry for 3 minutes on each side until browned and crispy.
5
Dont crowd the pan and try to do it all at once.
6
Remove to a plate lined with paper towels to drain.
7
Repeat with any remaining chicken.
8
When the chicken is fried, add 1 tablespoon of oil to the same skillet if it seems dry.
9
Add the broccoli and carrots and let them cook for 2 minutes.
10
Then add the peppers and onion and let it cook for 3 minutes more.
11
Add the garlic and ginger (this can be minced or grated directly in to the pan using a microplane) and stir for one minute until the mixture is fragrant.
12
Add the soy sauce, oyster sauce, and water to the skillet.
13
Stir to combine and reduce by about half.
14
Taste the sauce with a vegetable and add more soy sauce if youd like.
15
When the veggies are tender but not mushy, add the chicken back to the skillet.
16
Stir together for 1 minute to heat the chicken through.
17
Serve with white rice, if desired.
18
Enjoy!

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Light Olive Oil Or Canola Oil, Enough For 1/4 Inch In Your Pan, 1/2 pounds Boneless, Skinless Chicken - Any Cut You Like, 1/4 cups Cornstarch, 1 cup Broccoli Pieces, and more.

Yes, Crispy Chicken Ginger Stir-Fry falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Chicken Ginger Stir-Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions