If you’re tired of bland weeknight dinners, it’s time to turn up the heat with this Spicy Ginger Chicken Stir-Fry. This dish combines the punch of fresh ginger, the depth of soy and sesame, and a serious kick of spice to create a meal that’s as bold as it is fast. It’s ready in under 30 minutes, packed with protein, and bursting with flavor. Whether you’re craving a fiery takeout fake-out or a meal prep winner, this recipe is your answer.
We’re diving deep into this dish—breaking down ingredients, technique, customizations, nutrition, and more. Get ready to master Spicy Ginger Chicken from your own kitchen.
🌟 Why This Dish Works
- Speedy cooking: From start to plate in 25 minutes.
- Powerful flavor: Fresh ginger and garlic meet chili heat.
- Customizable: Adjust the spice or swap ingredients with ease.
- Healthy option: High in protein and low in carbs.
- Meal prep hero: Stores and reheats like a dream.
It’s spicy, sweet, salty, and satisfying—just what you want in a one-pan dinner.
🛒 Ingredients You’ll Need
For the Chicken
- 1.5 lbs boneless, skinless chicken thighs (or breasts), thinly sliced
- 1 tbsp low-sodium soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
For the Sauce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce (or hoisin for sweetness)
- 1.5 tbsp honey (or brown sugar)
- 1 tbsp rice vinegar
- 1 tbsp chili garlic sauce (like sambal oelek)
- ½ tsp red pepper flakes (optional for more heat)
- 1 tsp sesame oil
For the Stir-Fry
- 2 tbsp neutral oil (canola, vegetable, or peanut)
- 5 garlic cloves, minced
- 2 tbsp fresh ginger, minced
- 1 red chili, finely sliced (optional)
- 1 red bell pepper, sliced
- 1 small onion, thinly sliced
- 2 cups broccoli florets
For Serving
- Steamed jasmine rice or rice noodles
- Lime wedges
- Toasted sesame seeds
- Sliced green onions
👨🍳 Instructions: How to Make Spicy Ginger Chicken
1. Prep the Chicken
- Thinly slice the chicken against the grain.
- In a bowl, toss with soy sauce, cornstarch, and sesame oil.
- Let it marinate while you prep the sauce and vegetables.
2. Mix the Sauce
- In a small bowl, whisk together all sauce ingredients.
- Adjust spice level by adding or reducing chili garlic sauce.
3. Stir-Fry Aromatics
- Heat oil in a large wok or skillet over medium-high heat.
- Add garlic, ginger, and red chili. Stir-fry for 30 seconds until fragrant.
4. Cook the Chicken
- Add marinated chicken to the pan in a single layer.
- Sear for 2–3 minutes per side until browned and cooked through.
- Remove and set aside.
5. Stir-Fry the Veggies
- In the same pan, add onion, bell pepper, and broccoli.
- Stir-fry for 3–4 minutes until just tender.
6. Combine & Finish
- Return chicken to the pan.
- Pour in the sauce and toss everything together.
- Let it simmer for 2–3 minutes to thicken and coat evenly.
7. Serve
- Serve over rice or noodles, garnished with sesame seeds, lime, and green onions.
🔄 Customization Ideas
- Less Spicy: Reduce or omit chili sauce and flakes.
- More Heat: Add Thai chili, sriracha, or Korean gochujang.
- Vegetables: Add mushrooms, carrots, or snap peas.
- Protein Swap: Use shrimp, beef, tofu, or tempeh.
🥡 Storage & Meal Prep
- Refrigerate: Store in airtight containers up to 4 days.
- Freeze: Freeze cooled portions for up to 2 months.
- Reheat: Warm in a skillet or microwave with a splash of water or broth.
Great for lunches, meal prep bowls, or leftovers over noodles.
📊 Nutritional Info (Per Serving)
- Calories: ~350
- Protein: 35g
- Fat: 15g
- Carbs: 22g
- Fiber: 2g
- Sodium: 780mg
Macros vary based on portion size and additions.
🧠 Pro Tips for Success
- Use fresh ginger and garlic. It makes all the difference.
- Thin slices = fast cooking. Especially important for chicken and vegetables.
- Preheat your wok/pan. Stir-fry is all about high heat and fast movement.
- Sauce thickness: Cornstarch in marinade + honey in sauce helps it cling.
❓ FAQs
Q1: Can I use chicken breast instead of thighs?
Yes! Just make sure not to overcook it—breast is leaner and dries faster.
Q2: What if I don’t have chili garlic sauce?
Use sriracha, sambal, or even hot sauce + extra garlic.
Q3: Can I make it low carb?
Yes, skip the honey and serve with cauliflower rice or over greens.
Q4: What’s a good vegetarian version?
Use tofu or tempeh and veggie stir-fry mix.
Q5: Can I make it ahead?
Absolutely. It reheats very well and stays flavorful.
Q6: What’s the best oil to use?
Use a neutral high-heat oil like canola or peanut oil.
Q7: Can I double the sauce?
Definitely. Many people like extra sauce for noodles or rice.
✅ Conclusion: Spicy Ginger Chicken That Hits Every Note
This Spicy Ginger Chicken Stir-Fry is a knockout weeknight dinner. It’s fast, spicy, savory, and packed with the kind of flavor that keeps you going back for seconds (and thirds). Whether you’re meal prepping for the week or looking for a dish to wow guests without the stress, this recipe delivers on every front.
Make it once, and it’ll become a staple in your kitchen rotation. Just the right amount of heat, a ton of flavor, and so easy—you’ll wonder why you ever ordered takeout.