Loaded with vegetables, this ginger chicken stir fry comes together quickly.
However we don’t need to eat gluten free so I looked through her main dishes. I decided to make Ginger Beef Stir Fry but I had forgotten that I used the steak in the freezer in another dish.
So it became ginger chicken stir fry. I ended up making a few other changes based on preferences and what we had on hand as well.
Stir fries are a favorite here especially ones loaded with vegetables like this one. I love the combination of cabbage, bell pepper, and onions and the sauce adds the right flavor. The end result was a delicious and incredibly easy recipe.
I really wished I had some potstickers in the freezer to serve with this.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 8 to 12 ounces boneless skinless chicken breasts cut into strips
- 2 to 3 Tablespoons cornstarch
- 3 1/2 cups chopped cabbage
- 1 thinly sliced bell pepper
- 1/2 thinly sliced onion
- 4 cloves minced garlic
- 3 to 4 Tablespoons minced or grated fresh ginger
- 3 Tablespoons brown sugar
- 4 Tablespoons low sodium soy sauce
- 1 Tablespoon rice vinegar
- 1 Tablespoon water
- Heat two to three tablespoons of oil in a large skillet over moderate heat
- Coat the chicken in the cornstarch and fry in batches until golden
- Remove and set aside
- Add in a bit more oil if needed and add the cabbage, pepper, onion, garlic, and ginger.
- Cook stirring frequently for 5 to 10 minutes or until the vegetables are as tender as you like
- Shake the sugar, soy sauce, vinegar, and water in a small jar or whisk in a bowl and add to the vegetables
- Add the chicken in the pan, stir, and cook until the sauce has coated the chicken and vegetables
- Serve over hot cooked rice or stir fry noodles.