Ginger Chicken Stir Fry Sauce Recipes

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HONEY GINGER CHICKEN STIR-FRY



Honey Ginger Chicken Stir-Fry image

In a sweet, savory sticky sauce, this quick and easy 30-minute honey ginger chicken will be your new favorite takeout fake-out. Serve it with rice and a steamed broccoli for a meal that's worthy of the regular dinner rotation.

Provided by Jess Smith via Inquiring Chef

Categories     Main Dish

Time 30m

Number Of Ingredients 11

1 Tbsp Fresh Ginger, very finely diced ((see note))
2 cloves Garlic, minced
1/4 cup Honey
1/3 cup Low-Sodium Soy Sauce ((sub Tamari for a gluten-free version))
3 Tbsp Ketchup
2 tsp Toasted Sesame Oil
1 tsp White Sesame Seeds, plus more for topping
1 1/2 lbs Boneless, Skinless Chicken Breast
2 Tbsp Cornstarch
3 Tbsp Cooking Oil, divided
2 stalks Green Onions, chopped, plus more for topping

Steps:

  • Make sauce by whisking together garlic, ginger, honey, soy sauce, ketchup, sesame oil, and sesame seeds. Set aside.
  • Toss chicken with cornstarch until evenly coated.
  • In a wok or large skillet, heat cooking oil over medium-high heat. Add chicken and let cook for a moment without stirring until browned on the bottom, 3 to 5 minutes.
  • Give the chicken a stir and pour in about 3 Tbsp of sauce (it doesn't have to be super precise, so you can just estimate it by tipping in about a quarter of the sauce). Cook chicken in sauce, stirring frequently until chicken is well coated and looks sticky with sauce.
  • Pour in the remaining sauce and bring to a simmer. Simmer until the sauce reduces slightly and chicken is cooked, 4 to 5 minutes more.
  • Stir in the 2 stalks of green onions.
  • Serve chicken over rice with some more sesame seeds and green onions on top.

Nutrition Facts : Calories 416 kcal, Carbohydrate 27 g, Protein 38 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 1010 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving

GINGER VEGGIE STIR-FRY



Ginger Veggie Stir-Fry image

I just whipped this up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain veggies I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.

Provided by veggigoddess

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 12

1 tablespoon cornstarch
1 ½ cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
¼ cup vegetable oil, divided
1 small head broccoli, cut into florets
½ cup snow peas
¾ cup julienned carrots
½ cup halved green beans
2 tablespoons soy sauce
2 ½ tablespoons water
¼ cup chopped onion
½ tablespoon salt

Steps:

  • In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
  • Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 8 g, Fat 9.3 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 903.3 mg, Sugar 2.5 g

THE BEST STIR FRY SAUCE



The BEST Stir Fry Sauce image

The BEST easy Stir Fry Sauce Recipe! Use this simple homemade sauce in your favorite stir fry recipes - chicken, beef, shrimp, or vegetable stir fry. This healthy sauce is made with fresh ginger and garlic; you can make it spicy or not.

Provided by Kristine Rosenblatt

Categories     Condiment

Time 10m

Number Of Ingredients 8

½ cup low sodium chicken broth (or vegetable broth)
⅓ cup low sodium soy sauce
2 tablespoons honey
2 teaspoons sesame oil
2 tablespoons minced fresh ginger
3 cloves garlic (minced)
1 tablespoon cornstarch
crushed red pepper flakes, sriracha or sweet chili sauce (optional, for spicy sauce)

Steps:

  • Combine all ingredients in a jar or bowl. Whisk or shake (with a tight fitting lid on the jar) until fully combined.
  • Use immediately or store in an airtight container in the refrigerator for up to one week.
  • To use stir fry sauce to make stir fry: Heat 1 tablespoon of oil in a large skillet or wok. Add 1 pound of protein (cubed chicken, sliced beef, shrimp, tofu, chickpeas, etc.) and cook until browned and almost cooked through. Transfer the protein to a clean plate. Add 1 more tablespoon of oil and 6 cups of chopped vegetables (broccoli, snow peas, carrots, bell peppers, zucchini, asparagus, etc.) to the pan. Stir fry until crisp-tender. Return your protein to the pan. Add 1 cup of stir fry sauce (this full recipe) and cook for 2 to 3 minutes, until the sauce has thickened, stirring to evenly distribute the sauce. Serve over cooked rice.

Nutrition Facts : ServingSize 1 /4 cup, Calories 79 kcal, Carbohydrate 14 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 719 mg, Fiber 1 g, Sugar 9 g

HONEY-GINGER CHICKEN STIR-FRY



Honey-Ginger Chicken Stir-Fry image

When I was first married, we didn't have a working oven or grill, so I had to use the stovetop for everything. After a few months of the same thing, I needed some new ideas and developed this simple chicken stir-fry. I make half of it when we're home alone and can easily double it for company. -April Walcher, Hutchinson, Kansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup honey
3 to 4 teaspoons soy sauce
1-1/2 teaspoons lemon juice
1 teaspoon ground ginger
1-1/4 pounds boneless skinless chicken breasts, cut into 1/4-inch slices
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 package (16 ounces) frozen stir-fry vegetable blend
1 can (8 ounces) sliced water chestnuts, drained
4 to 6 cups hot cooked rice

Steps:

  • In a small bowl, combine the honey, soy sauce, lemon juice and ginger; set aside. , Sprinkle chicken with salt and pepper. In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until lightly browned. Add vegetables and water chestnuts; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. , Stir honey mixture and stir into chicken mixture. Cook for 3-5 minutes or until heated through and chicken is no longer pink. Serve with rice.

Nutrition Facts : Calories 420 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 554mg sodium, Carbohydrate 62g carbohydrate (20g sugars, Fiber 6g fiber), Protein 29g protein.

GINGER CHICKEN STIR-FRY



Ginger Chicken Stir-Fry image

We like hot spicy foods, so we always add the highest amount of cayenne pepper called for here. No matter how much you use, this dish has just the right amount of pizzazz!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

4 boneless skinless chicken breast halves, cut into bite-size pieces
2 tablespoons vegetable oil
2 cups each broccoli florets, cauliflowerets and carrot pieces
1 cup chopped onion
3 tablespoons cornstarch
1/4 cup cold water
2 cups chicken broth
1/4 cup teriyaki sauce
1/4 cup soy sauce
1/2 teaspoon pepper
1/2 teaspoon ground ginger
1/8 to 1/4 teaspoon cayenne pepper
1 garlic clove, minced

Steps:

  • In a large skillet or wok, stir-fry chicken in oil over medium-high heat for 10 minutes or until juices run clear. Remove chicken and set aside., In the same skillet, stir-fry the broccoli, cauliflower, carrots and onion for 5-8 minutes or until tender. Combine the cornstarch and water until smooth. Add the remaining ingredients; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through.

Nutrition Facts : Calories 151 calories, Fat 5g fat (0 saturated fat), Cholesterol 37mg cholesterol, Sodium 655mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 16g protein. Diabetic Exchanges

CHICKEN STIR-FRY



Chicken Stir-Fry image

Make and share this Chicken Stir-Fry recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery
1 cup thinly sliced carrot
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granule

Steps:

  • Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
  • Add cornstarch and toss to coat.
  • Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
  • Refrigerate for 30 minutes.
  • In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
  • Remove and keep warm.
  • Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
  • Add water and bouillon.
  • Return chicken to pan.
  • Cook and stir until thickened and bubbly.

Nutrition Facts : Calories 289.8, Fat 13.6, SaturatedFat 2.1, Cholesterol 75.6, Sodium 814, Carbohydrate 13.7, Fiber 1.8, Sugar 3, Protein 27.9

CHICKEN STIR FRY RECIPE



Chicken Stir Fry Recipe image

This Chicken Stir Fry Recipe is so much better than takeout! The chicken with vegetables smothered in a garlic and ginger soy sauce with honey is the perfect balance of sweet and savory.

Provided by Valentina Ablaev

Categories     Easy

Time 30m

Number Of Ingredients 17

1 lb chicken thighs (cut into bite-sized pieces)
1/2 zucchini (sliced or cubed)
2 Tbsp oil (divided)
1 Tbsp unsalted butter
1 cup broccoli (cut into florets)
1 small carrot (julienned or cubed)
8 oz mushrooms (sliced)
1/2 red pepper (cubed)
4 garlic cloves (minced)
1 tsp fresh ginger (minced)
1/2 onion (cubed)
½ cup cashews
1/2 cup chicken broth
1/4 cup water
1/4 cup soy sauce
2 Tbsp honey
1 Tbsp cornstarch

Steps:

  • Trim chicken thighs of excess fat and cut into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).
  • Combine all of the ingredients for the sauce in a bowl.
  • In a large pan (or wok), on med/high heat, heat 1 Tbsp oil. Once oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove chicken from pan and set aside.
  • Add the remaining oil and the butter to skillet with the broccoli, zucchini, mushrooms, red peppers, onion, and carrots. Cook until vegetables are crisp tender, mixing frequently.
  • Add chicken back to the pan. Add the garlic and ginger and cook 1 minute, stirring frequently.
  • Add the cashews then pour the sauce into the pan and bring to a boil. Turn down heat and let stir fry simmer until the sauce thickens and is well incorporated with the remaining ingredients. Garnish with green onion and sesame seed before serving if desired.

Nutrition Facts : Calories 523 kcal, Carbohydrate 25 g, Protein 26 g, Fat 36 g, SaturatedFat 8 g, Cholesterol 118 mg, Sodium 959 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving

GINGER-CHICKEN STIR-FRY



Ginger-Chicken Stir-Fry image

Stir fries require very little cooking time and you can pretty much use any vegetables you like, but the star of this one is the ginger. This dish is quick and easy to make, but get all of your ingredients together (including mixing the sauce) before you start cooking because everything happens fast! Serve with rice, and garnish with sliced green onions.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 30m

Yield 4

Number Of Ingredients 16

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
⅓ cup water
¼ cup hoisin sauce
¼ cup soy sauce
¼ cup sherry
2 ½ tablespoons minced fresh ginger root
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon oyster sauce
1 tablespoon sugar
1 ½ tablespoons cornstarch
2 cloves garlic, minced

Steps:

  • Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
  • Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
  • Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

Nutrition Facts : Calories 392 calories, Carbohydrate 23.7 g, Cholesterol 65.1 mg, Fat 20.5 g, Fiber 2.3 g, Protein 26.5 g, SaturatedFat 3.5 g, Sodium 1336.2 mg, Sugar 11.1 g

MAPLE GINGER CASHEW CHICKEN STIR FRY (30 MINUTES)



Maple Ginger Cashew Chicken Stir Fry (30 Minutes) image

A simple cashew chicken stir fry packed with veggies, sprinkled with cashews, and tossed in a sticky maple ginger stir fry sauce. Works great for an easy weeknight dinner or for meal prep.

Provided by Denise Bustard

Categories     Main Course

Time 30m

Number Of Ingredients 14

2 tablespoons olive oil
1 lb boneless skinless chicken breasts ((cut into 1 inch cubes))
1 medium onion ((diced))
3 cloves garlic ((minced))
2 tablespoons ginger ((finely grated))
1 bell pepper ((sliced))
1 head broccoli ((small head, cut into 1 inch florets))
1/3 cup cashews
3 tablespoons reduced sodium soy sauce ((swap for tamari for gluten-free))
5 tablespoons maple syrup
1 teaspoon sesame oil
1/4-1/2 teaspoon red pepper flakes ((optional))
1 tablespoon corn starch ((or 1/2 tablespoon arrowroot starch))
Rice

Steps:

  • Shake together the stir fry sauce and set aside.
  • Heat 1 tablespoon olive oil over medium heat in a frying pan.
  • Add the onion to the pan. Cook for 5 minutes, until onion is soft.
  • Add the bell peppers and broccoli, and cook for 5 more minutes or until softened. Transfer veggies to a clean plate.
  • Add the reserved 1 tablespoon olive oil to the pan. Add chicken and cook for 7-10 minutes, until cooked through and no longer pink in the middle.
  • Make a space in the pan and add the garlic and ginger. Cook, stirring occasionally for 1-2 minutes.
  • Add the stir fry sauce to the pan. Cook, stirring, for 1-2 minutes or until thickened. Remove the pan from the heat and stir in the vegetables and cashews.
  • Serve over rice.

Nutrition Facts : ServingSize 1 /4 batch, Calories 419 kcal, Carbohydrate 39 g, Protein 32 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 591 mg, Fiber 6 g, Sugar 21 g

GINGER CHICKEN STIR FRY



Ginger Chicken Stir Fry image

Here's a great stir fry that goes good over rice, or thin angel hair pasta. Sometimes I add toasted sliced almonds.

Provided by MizzNezz

Categories     Sauces

Time 27m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons oil, divided
1 lb boneless chicken, cut into strips
1 cup sliced celery
1 cup carrot, cut into strips
2 cups sugar snap peas
1 tablespoon minced onion
1 tablespoon minced garlic
1 1/2 cups chicken broth
2 teaspoons cornstarch
1 tablespoon soy sauce
1/2 teaspoon dried ginger

Steps:

  • In wok or large skillet, heat 2 T oil; stir fry chicken until done and browned.
  • Remove chicken, keep warm.
  • In same pan add remaining oil, saute celery and carrots until crisp tender (about 5 minutes).
  • Add snow peas and saute 3 minutes.
  • Add onion and garlic.
  • Mix broth and cornstarch; add soy sauce and ginger,stir until smooth.
  • Add to vegetables;cook and stir until mixture thickens.
  • Return chicken and heat through.

GINGER CHICKEN STIR-FRY



Ginger Chicken Stir-Fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 pound skinless, boneless chicken breasts, sliced 1/4 inch thick
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon soy sauce, plus more for serving
3/4 cup low-sodium chicken broth
2 teaspoons rice wine vinegar
3 tablespoons vegetable oil
4 cloves garlic, sliced
2 tablespoons minced peeled fresh ginger
8 ounces snow peas, trimmed
1 bunch broccolini, trimmed and halved lengthwise if thick
4 scallions, thinly sliced
2 1/2 cups cooked white rice or quinoa, for serving
Toasted sesame seeds, for topping

Steps:

  • Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
  • Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
  • Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
  • Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.

GINGER CHICKEN STIR FRY



Ginger chicken stir fry image

A nice strong flavored ginger chicken

Provided by mitchellj

Time 30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Cut the chicken into small chunks,
  • Grate the ginger,
  • Crush the garlic,
  • Finely chop the spring onions,
  • Cut the onion into large chunks
  • Heat a wok or fryingpan to over a high heat with the olive oil. Brown the garlic then add the chicken, stir fry chicken until white all over
  • add in rest of veg and stirfry for 4-5 minutes
  • add soy sauce, oyster sauce, fish sauce and water. Turn down heat and simmer for 15 minutes
  • Serve over some batsami rice for a perfect finish.

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Calories 489 per serving


HONEY GARLIC GINGER STIR-FRY SAUCE | EASY, QUICK DINNER RECIPE
2016-01-25 Once the chicken is no longer pink on the outside, toss the broccoli into the pan and stir-fry for 2-3 minutes. With the heat still on high, add a tablespoon of water into the pan and cover to steam for 1-2 minutes. This will finish cooking the chicken and lightly steam the broccoli as well. Remove the cover and allow any remaining liquid to ...
From orwhateveryoudo.com
Reviews 3
Estimated Reading Time 3 mins


SESAME GINGER CHICKEN STIR-FRY | TASTEFULLY SIMPLE
Add chicken, Onion Onion Seasoning and Garlic Garlic Seasoning. Stir-fry 3-4 minutes. Add veggies of choice. Continue stir-frying 3-4 minutes. Stir in Sesame Ginger Sauce. Reduce heat and simmer until veggies are desired doneness, about 3-4 minutes. Serve over prepared rice. Garnish with green onions and sesame seeds, if desired. Makes 6 servings.
From tso.tastefullysimple.com
1/5
Total Time 20 mins
Servings 6


GINGER CHICKEN STIR-FRY RECIPE | MYRECIPES
2009-03-16 Step 1. Combine broth, soy sauce, cornstarch, lemon juice and ginger in small bowl; set aside. Season chicken, if desired, with salt and ground black pepper. Heat 2 tablespoons Shedd's Spread Country Crock® Calcium plus Vitamin D in 12-inch skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until chicken is ...
From myrecipes.com
Servings 4


GARLIC GINGER STIR FRY SAUCE - INSPIREDTASTE.NET
2022-02-10 Jump to the Garlic Ginger Stir Fry Sauce Recipe. Whenever we’ve tried store-bought stir fry sauces, we’ve been disappointed. That’s why we love this homemade sauce that’s perfect for just about any stir fry recipe that you’d like to make. As written, this easy stir fry sauce is vegan and when you use gluten-free certified ingredients, it is gluten-free. Let’s get …
From inspiredtaste.net
Cuisine Chinese
Total Time 10 mins
Category Sauce, Condiment
Calories 29 per serving


SESAME OIL CHICKEN & MUSHROOM RICE - EAT WHAT TONIGHT
16 hours ago 15 slices ginger. 1 tbsp light soya sauce. 2 tbsp cooking wine. Some diced scallions. For the Chicken Marinate : 1 tsp salt . Few pinches of pepper . Directions. Marinate chicken, cover and set aside in the fridge for at least 30 minutes (can be prepared the night before. Heat up cooking oil and saute garlics until fragrant. Add in washed rice and stir fry …
From eatwhattonight.com


STIR FRY SAUCE ~ THIS WIFE COOKS™
2022-03-29 Garlic and ginger stir fry sauce adds robust flavor to all your stir-fried dinners! Yields just over 1/3 cup; enough sauce for 6 cups of veggies. No ratings yet. Print Pin Rate. Course: sauce, Side Dish. Cuisine: Asian. Keyword: dairy free, quick and easy, stir-fry, vegan. Prep Time: 5 minutes. Total Time: 5 minutes.
From thiswifecooks.com


BOK CHOY WITH GROUND CHICKEN STIR FRY RECIPE - FOOD HOUSE
Separate the bok choy leaves and stalks, and cut both cross-wise into thin strips. Combine the sauce ingredients and set aside. Combine the cornstarch and water in a small bowl and set aside. Heat the wok and add 2 tablespoons oil. When the oil is ready, add the chicken and stir-fry until it turns white and is nearly cooked.
From foodhouse.cc


GINGER CHICKEN STIR FRY SAUCE - ALL INFORMATION ABOUT ...
Ginger-Chicken Stir-Fry Recipe | Allrecipes great www.allrecipes.com. Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl.Add sauce to the wok, stirring constantly until sauce starts to thicken.Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.Cook's Note:
From therecipes.info


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