Chicken stir fry with ginger and garlic sauce

Chef’s Secret: Okay, lean in — I’m about to confess a tiny kitchen trick that makes this chicken stir fry sing. I always marinate the chicken for just 10 minutes in a mix that includes a splash of baking soda (yes, baking soda) and soy — it helps the meat stay unbelievably tender and juicy while the exterior crisps up in the wok. This recipe grew from that idea and a few late-night experiments when I wanted takeout flavors without the waiting. It’s fast, loud (the sizzle! the smell of garlic browning!), and forgiving — perfect for weeknights when you want bold flavor without fuss.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Why This Recipe is Awesome

This stir fry gives you crispy edges on the chicken, glossy, slightly sticky sauce, and vegetables that still snap when you bite them. It’s fast — and noisy in the best way (the hot oil sizzles and garlic pops). It’s so approachable that even a burned-pan rookie can get a delicious dinner on the table. Who doesn’t love a dish that smells like a restaurant but takes less time than delivery?

Ingredients

For the Main Dish:

• 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1/2-inch strips
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp baking soda (for tenderizing, optional but magical)
• 2 tbsp vegetable oil or peanut oil, divided
• 1 medium red bell pepper, sliced into thin strips
• 1 medium green bell pepper, sliced into thin strips
• 1 cup snap peas or snow peas
• 1 medium carrot, thinly sliced on the bias
• 3 green onions, sliced on the diagonal
• 2 cloves garlic, minced (about 1 tbsp)
• 1 tbsp fresh ginger, minced

For the Sauce / Garnish (if applicable):

• 1/4 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 2 tbsp brown sugar or honey
• 1 tbsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• 1/4 tsp red pepper flakes (optional)
• Sesame seeds and extra sliced green onions for garnish

How I Make It

Step 1:

Mix 1 1/2 pounds chicken with 2 tbsp soy sauce and 1 tsp baking soda in a bowl. Let it sit for 10 minutes while you chop the veggies. The chicken will feel silkier to the touch — that’s the trick working. Pat the strips dry before cooking so they brown nicely.

Step 2:

Stir the sauce: in a small bowl whisk 1/4 cup soy sauce, 2 tbsp rice vinegar, 2 tbsp brown sugar, and 1 tbsp sesame oil. Keep the cornstarch slurry handy. Heat a large skillet or wok over high heat until hot — you want that oil to shimmer. Add 1 tbsp oil and swirl.

Step 3:

Working in batches, sear the chicken in the hot oil until the edges turn golden and the pieces start to sound like tiny pops in the pan, about 2–3 minutes per side. Don’t crowd the pan — you’ll steam instead of crisp. Transfer cooked chicken to a plate and keep warm. The smell of caramelized chicken should make you ridiculously proud.

Step 4:

Add the remaining 1 tbsp oil to the pan. Toss in the garlic and ginger and stir for about 20–30 seconds until fragrant — you want to smell that bright zing but not burn it. Add the carrots and peppers first, stir-frying for 1–2 minutes, then add snap peas for another minute. Pour the sauce in and bring it to a simmer, then stir in the cornstarch slurry. The sauce will thicken and glaze the veggies in about 30–60 seconds.

Step 5:

Toss the chicken back into the pan, coat everything in the glossy sauce, and heat through for another 1 minute. Finish with sliced green onions and a sprinkle of sesame seeds. Serve hot over steamed rice or noodles and listen to the satisfied sighs.

Pro Tips

• Marinate briefly with a pinch of baking soda for tender chicken — just 10 minutes.
• Use a really hot pan and cook in batches so you get quick, caramelized edges — that sound and smell are money.
• If your sauce thickens too fast, add a splash of water and heat briefly to loosen it.
• For extra umami, add 1 tsp of fish sauce to the sauce mix (use sparingly).

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Tofu: Use extra-firm tofu, pressed and cubed. Pan-fry until golden for a vegetarian swap.
• Soy sauce ↔ Tamari: Tamari makes it gluten-free without changing much else.
• Brown sugar ↔ Honey or maple syrup: Slightly different sweetness and mouthfeel.
• Dairy-free: The recipe already avoids dairy; use oil instead of butter for stir-frying.

Variations & Tips

• Spicy: Add 1 tbsp chili garlic sauce to the sauce and a pinch of red pepper flakes.
• Kid-friendly: Omit red pepper flakes and serve with a mild teriyaki-style sauce instead of vinegar-forward.
• Ginger-forward: Double the ginger for a bright, peppery punch.
• Vegetable-forward: Swap chicken for extra mushrooms and broccoli for a quick vegetarian main.
• Honey garlic twist: Use honey instead of brown sugar and add a splash more soy for glaze.
• Creative twist: Finish with a squeeze of fresh lime and chopped cilantro for a citrusy lift.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Chop veggies and make the sauce up to 24 hours ahead. Store chicken in the fridge for up to a day. Reheat in a hot skillet to revive crispness rather than microwaving (microwaves make veggies soggy).

Can I double the recipe?

Sure thing. Use two pans or cook in batches to avoid overcrowding. The timing per batch stays the same, but plan for a few extra minutes overall.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Chicken should show no pink inside and feel springy; juices run clear. For safety, cook chicken to an internal temperature of 165°F. Veggies should remain bright and slightly crisp — not floppy.

What if I don’t have ingredient X?

Missing ginger? Use a pinch of ground ginger or a touch more garlic. No rice vinegar? Use apple cider vinegar or a squeeze of lime for acidity.

How I Like to Serve It

I love this stir fry piled over steaming jasmine rice with an extra drizzle of sesame oil and a lime wedge on the side. It makes a stellar weeknight dinner, but it also shines at potlucks — people always ask for the recipe. For summer, serve it chilled over cold noodles for a refreshing twist. Pair with a crisp beer or a cold jasmine iced tea.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat in a hot skillet with a splash of water to revive the sauce.
• Cook chicken to a safe internal temperature of 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!