Weeknight Garlic-Ginger Chicken Stir-Fry

Name: Weeknight Garlic-Ginger Chicken Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.5 lb boneless, skinless chicken breast, sliced thin against the grain; 1 tbsp soy sauce (for marinade); 1 tbsp cornstarch (for marinade); 1 tsp toasted sesame oil; 3 tbsp soy sauce (for sauce); 2 tbsp oyster sauce; 1 tbsp rice vinegar; 1 tsp sugar; 2 tsp cornstarch (for sauce); 1/3 cup water or chicken stock; 2 tbsp neutral oil; 5 cloves garlic, minced; 2 tbsp fresh ginger, minced; 4 scallions, cut into 1-inch pieces; 1 head broccoli, cut into small florets; 1 red bell pepper, sliced; Steamed jasmine rice, to serve

Original recipe · Serves 4 · About 25 minutes

This is the stir-fry I make when it's 6:45 p.m. and everyone is hungry. It relies on one small trick — a cornstarch-and-soy marinade called velveting — that keeps chicken breast juicy even over high heat, and a pan sauce built from things you probably already own. No takeout menu required.

⏱️ 25 minutes 🍽️ Serves 4 📊 Easy 🍳 Stovetop / wok

Instructions

Velvet the chicken. In a bowl, toss the sliced chicken with 1 tbsp soy sauce, 1 tbsp cornstarch, and the sesame oil. Let it sit while you prep everything else — 10 minutes is plenty. The cornstarch forms a thin coating that shields the meat and locks in moisture.
Mix the sauce. Stir together all the sauce ingredients in a small bowl or measuring cup. Whisk well so the cornstarch is fully dissolved; give it another stir right before it goes in the pan.
Blanch the broccoli. Drop the florets into boiling water for 90 seconds, then drain. This guarantees crisp-tender broccoli without steaming up your stir-fry later. (Skip if you like it very crunchy.)
Sear the chicken. Heat 1 tbsp oil in a large skillet or wok over high heat until shimmering. Add the chicken in a single layer and let it sit undisturbed for a minute to brown, then stir-fry 2–3 minutes until just cooked through. Remove to a plate.
Build the aromatics. Add the remaining oil, then the garlic, ginger, and white parts of the scallions. Stir-fry just 30 seconds — until fragrant, not browned. Add the bell pepper and broccoli and toss 1–2 minutes.
Bring it together. Return the chicken to the pan, give the sauce a final stir, and pour it in. Toss constantly; it will thicken and turn glossy in about a minute. Fold in the scallion greens and serve immediately over rice.

Why it works

Two things make a home stir-fry taste flat: overcooked, dry meat and a watery sauce. Velveting fixes the first; a cornstarch slurry in the sauce fixes the second, giving you that clingy, restaurant-style glaze. High heat and a final toss — rather than a long simmer — keep the vegetables bright.

Make it your own

Swap the protein: thin-sliced beef, pork, or extra-firm tofu all work; tofu needs no velveting, just a good sear.
Add heat: a teaspoon of chili-garlic sauce or a few dried chiles with the aromatics.
Change the vegetables: snap peas, mushrooms, carrots, or bok choy are all great — just keep total volume similar so the sauce coats everything.

Make-ahead & storage

You can velvet the chicken and mix the sauce up to a day ahead and keep both covered in the fridge. Leftovers keep 3 days; reheat quickly in a hot pan rather than the microwave to avoid rubbery chicken.

Hungry for more? Browse our full recipe library or read the cooking guides behind techniques like this one.