Ginger Chicken Stir Fry Recipe
Easy Chicken Stir Fry! Serve with Yakisoba noodles and a ginger, honey soy marinade.
Calories
Ingredients
Marinade
- 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
Instructions
- 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