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Ginger-Chicken Stir-Fry
Ginger-Chicken Stir-Fry
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Quick and easy ginger stir-fry chicken served over rice. Prep ahead, ready in minutes.
Ingredients:
  • 3 tablespoons vegetable oil, divided
  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • 1 red bell pepper, cored and sliced
  • 1 cup vertically sliced onion
  • 3 ounces snow peas, trimmed, cut in half
  • 0.33333334326744 cup water
  • 0.25 cup hoisin sauce
  • 0.25 cup soy sauce
  • 0.25 cup sherry
  • 2.5 tablespoons minced fresh ginger root
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon oyster sauce
  • 1 tablespoon sugar
  • 1.5 tablespoons cornstarch
  • 2 cloves garlic, minced
Instructions:
  • In a sizzling wok or large skillet, heat 2 tablespoons of vegetable oil over high heat. Toss in the chicken and stir-fry until it turns opaque all around, approximately 3 minutes. Transfer the chicken to a plate.
  • In the wok, heat the 1 tablespoon of remaining vegetable oil. Add bell pepper, onion, and snow peas, stir-fry until vegetables begin to soften, for about 3 to 4 minutes. Then, lower the heat to medium-low.
  • Combine water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Pour the sauce into the wok, stirring until it thickens. Return chicken to the wok, stir, and warm for 1 to 2 minutes.

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