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Spicy Ginger Chicken Delight: close-up of the dish, garnished with green onions.

Spicy Ginger Chicken Delight

Amelia
This Spicy Ginger Chicken Delight is a flavorful stir-fry with a perfect balance of sweet, savory, and spicy flavors. Tender chicken is marinated and cooked with colorful vegetables in a delicious ginger-soy sauce, creating a comforting and satisfying meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian-inspired
Servings 4
Calories 450 kcal

Equipment

  • Medium bowl
  • Small bowl
  • Large Skillet or Wok
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Spatula or tongs
  • Microplane or grater

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons soy sauce for marinade
  • 1 tablespoon rice vinegar for marinade
  • 1 tablespoon cornstarch for marinade
  • 1 teaspoon grated fresh ginger for marinade
  • 1 clove garlic, minced for marinade
  • ½ teaspoon red pepper flakes adjust to your spice preference
  • 1 tablespoon sesame oil for marinade
  • ¼ cup soy sauce for sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar for sauce
  • 1 tablespoon cornstarch for sauce
  • 1 tablespoon grated fresh ginger for sauce
  • 2 cloves garlic, minced for sauce
  • ¼ cup chicken broth
  • 1 tablespoon sesame oil for sauce
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 medium onion, sliced
  • 1 cup broccoli florets
  • ½ cup sliced carrots
  • 2 green onions, chopped, for garnish
  • Sesame seeds, for garnish
  • Cooked rice, for serving optional

Instructions
 

  • Marinate the Chicken: In a medium bowl, whisk together soy sauce, rice vinegar, cornstarch, ginger, garlic, red pepper flakes, and sesame oil. Add the chicken cubes and toss to coat thoroughly. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
  • Prepare the Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, ginger, garlic, chicken broth, and sesame oil. Set aside.
  • Stir-Fry the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken (discard the marinade) and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  • Sauté the Vegetables: Add the sliced bell peppers, onion, broccoli florets, and carrots to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
  • Combine and Simmer: Pour the sauce over the vegetables and bring to a simmer. Cook for 1-2 minutes, or until the sauce has thickened slightly.
  • Add the Chicken: Return the cooked chicken to the skillet and toss to coat with the sauce and vegetables. Cook for another 1-2 minutes, allowing the flavors to meld together.
  • Garnish and Serve: Garnish with chopped green onions and sesame seeds. Serve hot over cooked rice, if desired.

Notes

For best results, use fresh ginger and marinate the chicken for at least 30 minutes. Adjust the amount of red pepper flakes to control the spice level. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or stir-fry in a skillet, adding a splash of water or broth if needed. To freeze, cook the chicken and vegetables without the sauce, cool, and freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, then add the sauce and cook as directed.