This post may contain affiliate links, which won’t change your price but will share some commission.
This simple chicken stir-fry recipe is a great way to use up whatever veggies you have hanging out in the fridge. Serve over forbidden rice for extra fun!
I came up with this marinade as a way to use up some of the chicken that I had in the freezer.
It used ingredients that I almost always have on hand.
I used up some of the veggies and water chestnuts that I had in the house to bulk it up a bit and served it over forbidden rice that I cooked in the rice cooker.
It had a lot of flavor and we really liked it, but I definitely unintentionally overcooked it.
The color of the peas made me sad, and the chicken was a little dried out. Dang!
Ah well, it was good, but definitely not a stand-out in this house.
Looking for more one-pan recipes? Check out some of our favorites:
- Skillet Lasagna with Lamb, Ricotta + Mint
- Broiler Kebab Sheet Pan Meal
- Spanish Chicken + Sausage Skillet
- Pan-Roasted Pork Tenderloin with Balsamic Tomatoes
- Iron Skillet Chicken + Carrots with Toasted Lager Mustard Sauce
- Sausage and Peppers
- Our Favorite Steak Fajitas
- Single-Skillet Bacon-Rosemary Chicken Thighs with Roasted Tomatoes
- One Pan Seared Salmon and Spinach with Remoulade
- Pan Roasted Pork Tenderloin with Fairy Tale Eggplant & Tomatoes
- Latin-Spiced Pork + Squash Skillet with Chili Lime Cherries
- Baked Chicken Thighs with Potatoes and Peas
- Latin Chicken Skillet with Black Beans + Tomatoes
Doing some online shopping? Check out my Amazon Shop page for recommendations!
Recipe for Soy-Ginger Marinated Chicken Stir-Fry
If you try out this recipe, please come back and give it a star rating and comment below. It helps other people find my recipes, and I’d love to know what you think of it!
Print📖 Recipe
Soy-Ginger Marinated Chicken Stir-Fry
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus 4 hours marinating)
- Yield: 2 Servings 1x
- Category: Stir-Fry
- Method: Stovetop
- Cuisine: Asian
Description
This simple chicken stir-fry recipe is a great way to use up whatever veggies you have hanging out in the fridge. Serve over forbidden rice for extra fun!
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 tablespoons low-sodium soy sauce*
- 1 teaspoon sesame oil
- 2 cloves garlic, minced, divided
- 1 teaspoon ginger, grated
- 1 tablespoon honey
- pinch of red pepper flakes
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon peanut oil
- 1 small onion, chopped
- 8 ounces snow peas
- 8 ounce can sliced water chestnuts, drained
- cilantro, chopped, for garnish
- dry-roasted peanuts, chopped, for garnish
- lime wedges, for garnish
Instructions
Whisk soy sauce, sesame oil, 1 clove of garlic, ginger, honey, red pepper flakes and rice vinegar in a medium bowl. Add chicken pieces and toss to coat. Cover and refrigerate for 4 hours.
Heat peanut oil in a large, non-stick skillet. Add reserved clove of garlic and onion and sauté for a few minutes, until beginning to soften. Add the chicken with the marinade and cook over medium-high heat, stirring, until the chicken is almost cooked through.
Add snow peas and water chestnuts and sauté until chicken is done.
Serve over rice, garnishing with cilantro, peanuts and lime.
Notes
*Optional: use Gluten Free
Keywords: chicken stir-fry, forbidden rice, marinade
Leave a comment