The Ultimate Ginger Chicken Stir-Fry (Ready in 30 Minutes!)

Imagine tender, golden-brown pieces of chicken and crisp, vibrant broccoli florets, all coated in a glossy, savory sauce that’s humming with the warm spice of fresh ginger and garlic. That, my friends, is the incredible, satisfying magic of a truly great homemade stir-fry, and this recipe is designed to deliver that restaurant-quality experience right in your own kitchen. This is, without a doubt, the easiest and most flavorful ginger chicken you will ever make.

Here’s the thing about weeknight dinners: they need to be fast, but we refuse to sacrifice flavor. I created this recipe for those hectic evenings when the siren song of takeout is calling, but I know I can make something faster, fresher, and infinitely more delicious at home. It’s not about complex techniques; it’s about a perfectly balanced, umami-rich sauce that comes together in one bowl and transforms simple ingredients into something spectacular.

I promise you, there is no greater feeling than sitting down to a vibrant, steaming plate of this stir-fry, knowing it came together in just 30 minutes. The juicy chicken, the crisp-tender broccoli, and that addictive sauce clinging to every grain of rice is a true weeknight victory. It’s a complete, satisfying meal that always gets rave reviews from my family.

Get ready to master the 30-minute meal and create a stunning, deeply flavorful stir-fry that will become a permanent fixture in your dinner rotation.

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Why This Ginger Chicken is a Weeknight Winner!

You are going to be absolutely blown away by how much flavor is packed into this quick and easy dish. It’s a recipe that never disappoints. Here’s why you’ll love it:

• Ready in 30 Minutes Flat: This recipe is the definition of a perfect weeknight meal—fast, straightforward, and on the table before anyone can ask “What’s for dinner?”
• Better (and Faster!) Than Takeout: Get all the savory, addictive flavors of your favorite Asian-inspired dish, but made with fresh ingredients and a sauce you control completely.
• The Ultimate Savory Sauce: The combination of oyster sauce, chicken broth, and sesame oil creates a rich, glossy, and perfectly balanced sauce that coats every single bite.
• Simple, Accessible Ingredients: You don’t need a trip to a specialty store for this one. It’s made with pantry and fridge staples that come together for a truly gourmet taste.
• A Complete, Healthy Meal: With lean protein from the chicken and plenty of nutrients from the broccoli, it’s a balanced and satisfying meal all in one pan.

Recipe Snapshot

Your Shopping List for This Quick Stir-Fry

This recipe uses simple, powerful ingredients to create its incredible flavor. Here’s what you’ll need:

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→ For the Stir-Fry

• 1 pound boneless skinless chicken breast → Cut into 1-inch pieces for quick, even cooking.
• 1 tablespoon + 1 teaspoon vegetable oil → A neutral oil with a high smoke point, perfect for stir-frying.
• 2 ½ cups small broccoli florets → Cut into small, bite-sized pieces so they cook quickly.
• 1 tablespoon minced fresh ginger → The aromatic, spicy heart of the dish.
• 1 teaspoon minced garlic → For that essential savory depth.
• Salt and pepper → To taste.

→ For the Savory Ginger Sauce

• ¼ cup oyster sauce → The secret weapon for a deep, savory, umami-rich flavor.
• ¼ cup low-sodium chicken broth → Creates the volume for our sauce. Water also works in a pinch.
• 1 teaspoon granulated sugar → Just a touch to balance the salty, savory elements.
• 2 teaspoons toasted sesame oil → For a rich, nutty, aromatic finish.
• 1 teaspoon soy sauce → Adds another layer of salty, savory flavor.
• 2 teaspoons cornstarch → The key to a thick, glossy sauce that clings to the chicken and broccoli.

Let’s Get Cooking! Your Step-by-Step Guide

Stir-frying moves at lightning speed, so the golden rule is to have everything prepped and ready to go before you even think about turning on the stove!

Part 1: Cook the Veggies & Chicken

1. Cook the Broccoli: Heat 1 teaspoon of vegetable oil in a large frying pan or wok over medium-high heat. Add the broccoli florets and cook, stirring frequently, for 3-4 minutes until they are bright green and tender-crisp.
2. Add Aromatics: Add the minced ginger and garlic to the pan with the broccoli and cook for 30 seconds more, just until fragrant. Immediately remove the vegetables from the pan and place them on a plate. Cover to keep warm.
3. Sear the Chicken: Wipe the pan clean with a paper towel and turn the heat up to high. Add the remaining 1 tablespoon of oil. Season the chicken pieces with salt and pepper, then carefully place them in the hot pan in a single layer. Let them cook, undisturbed, for 3-4 minutes per side until golden brown and cooked through. Work in batches if necessary to avoid overcrowding the pan.

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Part 2: Make the Sauce & Finish the Dish

4. Combine Ingredients: Add the cooked broccoli, ginger, and garlic back to the pan with the chicken. Stir everything together for about 2 minutes to warm the vegetables through.
5. Whisk the Sauce: While the vegetables are warming, quickly whisk together the oyster sauce, chicken broth, sugar, toasted sesame oil, soy sauce, and cornstarch in a small bowl until the cornstarch is completely dissolved.
6. Thicken and Serve: Pour the sauce mixture over the chicken and vegetables in the pan. Bring the mixture to a boil, stirring constantly. Let it cook for one minute as the sauce bubbles, thickens, and turns into a beautiful, glossy glaze.
7. Serve Immediately: Remove from the heat and serve right away, spooned over fluffy white rice if desired.

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WiseRecipes’ Top Tips for Stir-Fry Perfection

These are my tried-and-true secrets for getting that perfect, restaurant-quality stir-fry at home.

1. Prep Everything First (Mise en Place). This is the number one rule of stir-frying. The cooking process is too fast to be chopping ginger while your chicken is in the pan. Have every ingredient cut, measured, and ready to go in little bowls before you start.
2. High Heat is Non-Negotiable. A very hot pan is essential for getting a good sear on your chicken and vegetables, which locks in flavor and moisture. Don’t be afraid to let your pan get almost smoking hot before adding ingredients.
3. Don’t Crowd the Pan. This is the main cause of a soggy stir-fry. Cooking too much at once drops the pan’s temperature, causing the food to steam instead of sear. Cook your chicken in batches to ensure every piece gets beautifully browned.
4. Keep the Broccoli Crisp-Tender. The goal is broccoli that’s cooked through but still has a pleasant bite. Cook it first, then remove it from the pan and add it back at the very end. This prevents it from getting overcooked and mushy while the chicken cooks.
5. Whisk Your Sauce Well. Make sure the cornstarch is completely dissolved into the cold or room-temperature liquids before you pour it into the hot pan. This prevents lumps and ensures a perfectly smooth, glossy sauce.

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Ginger Chicken Stir-Fry

This ginger chicken is pieces of chicken breast sauteed with broccoli, ginger and garlic, all in a savory sauce. A quick and easy stir fry recipe that’s perfect for a busy night, and always gets rave reviews.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 308

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound boneless skinless chicken breast, cut into 1 inch pieces
• 1 Tbsp. + 1 tsp. vegetable oil divided
• 2 1/2 cups small broccoli florets
• 1 Tbsp. minced fresh ginger
• 1 tsp. minced garlic
• 1/4 cup oyster sauce
• 1/4 cup low sodium chicken broth can also use water
• 1 tsp. granulated sugar
• 2 tsp. toasted sesame oil
• 1 tsp. soy sauce
• 2 tsp. cornstarch
• as needed salt and pepper to taste

Equipment

• Large Frying Pan or Wok
• Small Bowl
• Plate
• Whisk
• Paper Towel

Method

 

Cook Vegetables and Chicken

1. Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and cook for approximately 3-4 minutes or until broccoli is tender-crisp. Add the ginger and garlic to the pan and cook for 30 seconds more until fragrant.
2. Remove the vegetables from the pan; place them on a plate and cover to keep warm.
3. Wipe the pan clean and turn the heat to high. Add the remaining 1 tablespoon of oil. Season the chicken with salt and pepper, and add to the pan in a single layer. Cook for 3-4 minutes per side until golden brown and cooked through, working in batches if needed.

Combine and Finish

1. Add the broccoli mixture back to the pan with the chicken and cook for 2 more minutes until warmed through.
2. In a small bowl, whisk together the oyster sauce, chicken broth, sugar, sesame oil, soy sauce and cornstarch until smooth.
3. Pour the sauce mixture over the chicken and vegetables and bring to a boil. Cook for 1 more minute, stirring constantly, until the sauce has just started to thicken into a glaze.
4. Serve immediately, with rice if desired.

Notes

High Heat is Key: For the best results, make sure your pan is very hot before adding the chicken to get a proper sear.

Don’t Crowd the Pan: Cook the chicken in batches to ensure it browns nicely instead of steaming.

Sauce Prep: Whisk the cornstarch into the cold liquids thoroughly before adding to the hot pan to prevent lumps.

Keep It Fresh! Storing Your Ginger Chicken

This stir-fry makes for fantastic leftovers for lunch the next day!

• Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For best results, store the stir-fry and rice in separate containers.
• Reheating: The best way to reheat is in a hot skillet for just a minute or two until warmed through. This helps revive the texture of the chicken and broccoli. You can also microwave it if you’re short on time.

FAQs: Your Ginger Chicken Questions, Answered!

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs would be delicious in this recipe. They are juicier and harder to overcook. Just cut them into 1-inch pieces and follow the recipe as written.

What can I substitute for oyster sauce?

Oyster sauce provides a unique savory, slightly sweet, and umami-rich flavor that is difficult to replicate perfectly. However, if you need a substitute, you can use hoisin sauce (which is a bit sweeter) or a combination of more soy sauce with a bit of extra sugar.

Can I add other vegetables to this stir-fry?

Of course! This is a great base recipe. Sliced bell peppers, onions, carrots, or snap peas would be wonderful additions. Just add the harder vegetables (like carrots) to the pan before the broccoli, as they need a little more time to cook.

My sauce didn’t thicken. What did I do wrong?

This usually happens for one of two reasons. Either the cornstarch wasn’t fully mixed into the liquid, or the sauce wasn’t brought to a full boil. The cornstarch needs the heat of the boil to activate and thicken the sauce. Make sure it bubbles for that full minute while you stir.

Final Thoughts: Your New Go-To Weeknight Meal

There is nothing quite like the satisfaction of whipping up a delicious, healthy meal that tastes better than takeout in your very own kitchen. This Ginger Chicken Stir-Fry is a true flavor bomb that is destined to become a staple in your meal plan. I hope you and your family love its fresh, savory taste as much as mine does. Happy cooking!