One good thing about stir-fries is that you can change up the vegetables in the recipe, so you don’t have to use the same ones every time. This chicken stir fry has a strong flavor and it is a great recipe for when you’re in a hurry.
Ginger and Garlic Stir Fry Chicken
- Heat the oil in a wok or a large skillet. When the oil gets up to temperature, stir in the ginger root; stir fry for about 2 minutes or until the oil is fragrant. Use a slotted spoon to remove and discard the ginger.
- Add the chicken, stir and cook until the color lightens, about 2 minutes. Add the onion, garlic, cabbage, bell pepper, and snap peas. Cook until the vegetables are withered, 3 to 5 minutes.
- Meanwhile, combine the chicken stock, cornstarch, and soy sauce; mix well. Add to the wok/skillet and stir until the chicken and vegetables are coated.
- Serve over hot rice.
- If you don’t want to slice and dice vegetables, you can substitute with a bag of frozen vegetables.
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