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- Chicken and marinades - 1 lb boneless, skinless chicken thighs, sliced into thin strips - 3 tablespoons soy sauce - 1 tablespoon honey - 1 tablespoon sesame oil - 2 tablespoons fresh ginger, minced - 2 cloves garlic, minced - 1 teaspoon red chili flakes (adjust to taste) Chicken is the heart of this dish. I love using chicken thighs because they stay juicy. The marinade of soy sauce, honey, and sesame oil adds depth. Ginger and garlic bring bold flavors that make this stir-fry shine. - Vegetables needed - 1 red bell pepper, sliced - 1 cup snap peas, trimmed - 2 green onions, chopped The veggies add color and crunch. Red bell pepper is sweet and crisp. Snap peas offer a fresh bite, while green onions add a nice finish. Feel free to mix in your favorite vegetables, too! - Optional garnishes - Cooked jasmine rice, for serving - Additional green onions for topping Serving this stir-fry over jasmine rice makes it a complete meal. The rice soaks up the tasty sauce. You can add more green onions on top for extra flavor and a pop of color. For the full recipe, please check the section above. Making the marinade To start, grab a bowl. Mix soy sauce, honey, sesame oil, minced ginger, garlic, and red chili flakes. This mix is the heart of the flavor. It adds that spicy, sweet kick to our dish. Marinating the chicken Next, take your sliced chicken thighs. Place them in the marinade from the bowl. Let the chicken soak for at least 15 minutes. This step helps the meat absorb all those great flavors. Preparing the vegetables While the chicken marinates, chop your veggies. Slice the red bell pepper and trim the snap peas. Also, chop the green onions. Having everything ready will make cooking easier and faster. Heating the skillet Now, heat vegetable oil in a large skillet or wok over medium-high heat. The oil should shimmer but not smoke. This is key for a good stir-fry. Cooking the chicken Remove the chicken from the marinade, but keep that marinade! Add the chicken to the hot skillet. Cook it for about 5–7 minutes until it turns golden brown and is fully cooked. Then, take the chicken out and set it aside. Stir-frying the vegetables In the same skillet, toss in the sliced red bell pepper and snap peas. Stir-fry these for about 3–4 minutes. You want them tender but still crisp. This helps keep the dish colorful and fresh. Combining everything Return the cooked chicken to the skillet. Now, pour in that reserved marinade. Toss everything together. Cook for another 2–3 minutes. This allows the sauce to thicken and coat the chicken and veggies nicely. Adjusting flavors As you cook, taste the dish. If you want more spice, add a pinch of chili flakes. If it needs sweetness, drizzle in a bit more honey. Adjust until it fits your taste. Serving suggestions Finally, stir in the chopped green onions right before serving. Serve the spicy ginger chicken stir-fry over cooked jasmine rice. It makes a hearty and tasty meal that everyone will love. For the full recipe, check out the earlier sections. To get the spice just right, adjust the red chili flakes. Start with one teaspoon. Taste the dish as you go. If you want more heat, add more flakes. You can also try other spices. Sriracha or chili paste will work great. Each choice brings its own flavor. When cooking, you can use a wok or a skillet. A wok allows for more heat and quick cooking. It gives you a nice char on the chicken. A skillet is great if you don’t have a wok. Just make sure it’s large enough for all your ingredients. Searing the chicken is key. This locks in the juices and adds flavor. Cook the chicken until it’s browned. Don’t stir too often; let it sit for a minute. This way, you get that nice crust. One big mistake is overcooking the chicken. It should be cooked through but still juicy. Keep an eye on the time. Also, don’t skip prepping your ingredients. Cut your veggies and measure your spices beforehand. This makes cooking smoother and faster. For more details, check the Full Recipe. {{image_2}} For a twist, try different proteins. You can use shrimp, beef, or tofu. Each adds its own flavor. If you want plant-based options, tofu works great. It absorbs the marinade well. You can also swap veggies. Use broccoli, carrots, or bok choy instead of bell peppers and snap peas. This keeps the dish fresh and exciting. Want a sweet and sour twist? Add some pineapple or orange juice to the sauce. This adds a nice contrast to the spice. You can also toss in nuts like cashews or almonds for crunch. They give a great texture and flavor boost. Don't be afraid to experiment with spices, too. A bit of cumin or coriander can change the taste. For gluten-free options, use tamari instead of soy sauce. This keeps the dish safe for those with gluten issues. If you want vegetarian alternatives, use tempeh or just extra veggies. You can also make it vegan by using maple syrup instead of honey. Each change allows you to enjoy this dish in many ways. You can explore all these options in the Full Recipe. To keep your spicy ginger chicken stir-fry fresh, follow these steps: - Refrigeration guidelines: Place leftovers in an airtight container. Store them in the fridge for up to 3 days. - Freezing instructions: For longer storage, freeze the stir-fry. Use a freezer-safe container. It can last up to 2 months. When you’re ready to enjoy leftovers, reheating is key: - Best methods for maintaining texture: Use a skillet over medium heat. Stir frequently to heat evenly. - Avoiding sogginess: Do not add extra liquid while reheating. This keeps the chicken and veggies crisp. Knowing when your food is fresh is important: - How long it lasts in the fridge: The stir-fry stays good for 3 days when stored properly. - Signs of spoilage: Look for an off smell or slimy texture. If you see these, throw it away. Yes, you can use frozen chicken. Just remember to thaw it first. Thawing helps the chicken cook evenly. You can do this in the fridge overnight or use the microwave. Once thawed, slice the chicken into thin strips. Then, follow the marinade steps from the Full Recipe. This dish pairs well with jasmine rice. The rice soaks up the tasty sauce. You can also add a side of steamed broccoli or stir-fried bok choy. Both veggies add color and nutrients to your meal. For a crunchy texture, serve with crispy spring rolls. To reduce the heat, cut back on the red chili flakes. You can start with just half a teaspoon. Adding a bit more honey also helps balance the heat with sweetness. If you want a milder flavor, skip the chili flakes entirely. Yes, meal prep is easy with this dish. You can marinate the chicken a day before. Store it in the fridge until you're ready to cook. You can also cook the stir-fry and store it in the fridge. This dish keeps well for up to three days. Just reheat it before serving. This post shared how to make Spicy Ginger Chicken Stir-Fry. I explained the key ingredients and the best preparation steps. I also talked about cooking techniques and common mistakes to avoid. Variations allowed you to experiment with flavors and ingredients. Lastly, I covered storage tips to keep leftovers fresh. Now, you can make this dish your own. Enjoy cooking!

Spicy Ginger Chicken Stir-Fry

Spice up your dinner with this delicious spicy ginger chicken stir-fry! Featuring tender chicken, vibrant veggies, and a zesty sauce made with fresh ginger and garlic, this quick recipe is perfect for busy weeknights. In just 30 minutes, you can serve up a flavorful meal that will impress the whole family. Click to explore the full recipe and bring some excitement to your dinner table tonight!
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Ingredients
  

1 lb boneless, skinless chicken thighs, sliced into thin strips

2 tablespoons fresh ginger, minced

2 cloves garlic, minced

1 red bell pepper, sliced

1 cup snap peas, trimmed

2 green onions, chopped

3 tablespoons soy sauce

1 tablespoon honey

1 tablespoon sesame oil

1 teaspoon red chili flakes (adjust to taste)

2 tablespoons vegetable oil

Salt and pepper to taste

Cooked jasmine rice, for serving

Instructions
 

In a bowl, mix together the soy sauce, honey, sesame oil, minced ginger, garlic, and red chili flakes to create a flavorful marinade.

    Add the sliced chicken to the marinade and let it sit for at least 15 minutes to absorb the flavors.

      Heat vegetable oil in a large skillet or wok over medium-high heat.

        Remove the chicken from the marinade (reserve the marinade) and add it to the hot skillet. Cook until the chicken is browned and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside.

          In the same skillet, add the sliced red bell pepper and snap peas. Stir-fry for about 3–4 minutes until they are tender yet crisp.

            Return the cooked chicken to the skillet and pour in the reserved marinade. Toss everything together and cook for an additional 2–3 minutes, allowing the sauce to thicken slightly.

              Stir in the chopped green onions just before serving, and season with salt and pepper to taste.

                Serve the spicy ginger chicken stir-fry over cooked jasmine rice for a complete meal.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4