Ginger Chicken Stir Fry Recipe
Stir fry is one of the easiest and budget-friendly dishes you can prepare and this Ginger Chicken Stir Fry recipe with yakisoba noodles has wonderful ginger, honey soy marinade that ties all the delicious flavors together with a slightly spicy kick from chili peppers.
You prepare the ginger chicken stir fry by first preparing the marinade – delicious ginger, honey soy mixture with a little heat from chile pepper flakes. I like to reserve a 1/4 cup of the marinade to add to the veggies and noodles when those are cooking. You marinate the sliced chicken in the sauce for 20-30 minutes while chopping the veggies and heating the pan.
You can really use any veggies you like. If you have a bunch of frozen veggies on hand, that is perfect for stir fry as well.
I love chopped peppers and snow peas because they are crunchy when stir-fried and add great texture to the chicken and noodles. The matchstick ginger gives great flavor as well without being overpowering. If I had broccoli on hand, I would definitely have thrown that in as well.
This ginger chicken stir fry is a budget-friendly meal that used several sale ingredients including the Safeway boneless, skinless chicken breasts on sale for $1.87/lb, I was thrilled to find fresh yakisoba noodles in the produce section of my local store next to the tofu. If you choose to serve with rice rather than noodles, you can get Minute Rice for just $1.99 a box on sale.
See more meal ideas that you can make based on sales at Safeway here.
I used 2 serrano peppers the first time I tested this recipe and let me tell you – it was spicy! My husband and our oldest daughter loved it, but the younger two kids were not as enthused and were grasping for water throughout the meal. I re-tested and wrote the recipe with one pepper and I think that is the perfect amount of heat for the dish.
Ginger Chicken Stir Fry Recipe
- 2 Tbsp unseasoned rice vinegar
- 5 Tbsp soy sauce
- 1 Tbsp honey
- 1 Tbsp peeled grated fresh ginger
- 1 teaspoon chile pepper flakes
- 1 teaspoon ground cumin
Chicken and stir-fry veggies
- 1 1/2 lbs boneless skinless chicken breasts or thighs
- 2 Tbsp vegetable oil
- 1 Tbsp dark toasted sesame oil optional
- 4-5 green onions cut on a diagonal, 1/2-inch apart, including the greens
- 3 cloves garlic thinly sliced
- 4-5 mini sweet bell peppers seeded and thinly sliced
- 1 cup fresh snow peas
- 1 hot chili pepper preferably red serrano or jalapeno, seeded, sliced
- 1- inch piece of ginger peeled, cut lengthwise into matchstick shapes
- 1/2 cup loosely packed chopped cilantro (optional)
- 2 cups fresh yakisoba noodles
- Slice the chicken lengthwise in to 2 thin pieces. Then cut each slice into strips.
- Prepare marinade and reserve 1/4 cup for adding to veggies and noodles at the end. Marinate the chicken strips in remaining sauce for at least 30 minutes in the refrigerator.
- Heat the vegetable and sesame oil in a wok or large saute pan over high heat until it's nearly smoking. Cook the chicken in 2 batches for 6-8 minutes each batch so that you do not crowd the pan. Transfer cooked chicken to a bowl.
- After chicken is cooked, remove all chicken from wok and add garlic, ginger, peppers and snow peas and stir fry for 2 minutes.
- Add the yakisoba noodles and reserved marinade and cook for 1 minute to heat the noodles through. Add the chicken back to the pan and stir to incorporate all flavors throughout.
- Garnish with chopped cilantro, if using
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