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Chicken Stir Fry Marinade

20-Minute Chicken Stir Fry with Soy-Ginger Marinade Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp toasted sesame oil
  • 2 tsp cornstarch
  • 1 tbsp rice vinegar
  • 2 tsp grated fresh ginger
  • 3 cloves garlic, minced
  • 1 lb boneless skinless chicken breasts or thighs, sliced thin against the grain
  • 1 tbsp neutral oil (canola or vegetable)
  • 3 cups mixed stir-fry vegetables (bell peppers, snap peas, broccoli, etc.)
  • Sliced scallions and sesame seeds, for serving

Method
 

  1. Whisk together the soy sauce, brown sugar, sesame oil, cornstarch, rice vinegar, ginger, and garlic until smooth. Add the chicken, coat well, and marinate 10 minutes at room temperature.
  2. Heat the neutral oil in a wok or large skillet over high heat. Lift the chicken from the marinade and sear in a single layer, about 2 minutes per side, until browned and cooked through. Transfer to a plate.
  3. Add the vegetables to the hot pan and stir-fry until crisp-tender and lightly charred, about 4 to 5 minutes.
  4. Return the chicken to the pan along with the leftover marinade. Stir for 1 minute until the sauce thickens and coats everything. Serve over rice with scallions and sesame seeds.

Notes

If you have the time, let the chicken marinate for up to 4 hours in the fridge for deeper flavor (step 1). The cornstarch not only tenderizes the meat but thickens the sauce as it cooks, so don’t skip it.