Ginger and garlic chicken stir fry
A vibrant orange chicken stir-fry tossed with crisp vegetables and coated in a glossy, sweet–savory sauce. Quick, colourful, and perfect for a fast weeknight dinner served with rice.
Updated : 03 December, 2025
Easy
About 20 min.
Ingredients
3 tablespoon
Rapeseed oil
4
Skinless boneless chicken thighs
2
Bell pepper
1
Carrot
100 grams
Broccoli
8
Green onion
as needed
Rice
For the sauce
1 tablespoon
Soy sauce
2 teaspoon
Corn flour
4 tablespoon
Orange juice
1 tablespoon
Honey
2
Garlic
15 grams
Ginger
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To make the sauce, place the soy sauce in a bowl and stir in the corn flour until smooth. Add the orange juice, honey, ginger, and garlic, then mix well and set aside.
Step 2
Heat 1 tablespoon of the oil in a large frying pan or wok over medium–high heat. Add the chicken and stir-fry for 4 minutes, or until lightly browned and cooked through. Transfer the chicken to a bowl and return the pan to the heat.
Step 3
Add the remaining oil along with the peppers, carrot, broccoli. Stir-fry for 4-5 minutes, or until the vegetables are just tender. Return the chicken and any juices to the pan.
Step 4
Give the sauce a quick stir, then pour it into the pan along with the spring onions. Stir-fry for 1 minute more, or until the sauce thickens and turns glossy.
Step 5
Serve hot with rice.
Author note
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