30-Minute Garlic Ginger Chicken Stir Fry Recipe

This 30-Minute Garlic Ginger Chicken Stir Fry is a quick and easy dinner that you can make any night of the week. 

– 3 tablespoons avocado oil or coconut oil – ½ large yellow onion sliced – 1 large red bell pepper cut into match stick – 1 large carrot peeled and sliced diagonally – 1 medium head broccoli chopped into floret – 2 tablespoons fresh ginger peeled and grated – 3 cloves garlic minced – 2 large boneless skinless chicken breasts about 1.33 lbs, cut into thin strip – 3 tablespoons liquid aminos* – 1 to 2 Tbsp red chili sauce such as Sriracha, optional – 1 to 2 tsp fish sauce optional – Salt to taste


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I use a 12-inch skillet with deep sides and a lid to heat avocado oil over medium-high heat. Use your large wok or sauté pan. 


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Put in onion, bell pepper, broccoli, and carrots. Sprinkle with sea salt and sauté vegetables for 3 minutes, stirring periodically, until softened. 

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Add the chopped garlic and grated fresh ginger, and stir them in. Cook for another minute or two, until the food smells good.  

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Place the cut raw chicken on the skillet's open side and the vegetables to one side. Brown the chicken for 2–3 minutes before adding it to the vegetables. 

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Stir in coconut aminos, sriracha, and fish sauce. Reduce the heat to medium, cover the skillet, and cook for 4–6 minutes until the chicken is cooked through and the vegetables are done. 

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Add salt to the stir fry. Serve it when the chicken is cooked, or simmer it on high until most of the liquid is gone for a richer sauce. Because I like juiced rice, I skip this.  

Also See

Basil Chicken Spaghetti Squash Recipe