Garlic Ginger Chicken Stir-Fry: 20-Minute Bold, Fresh & Restaurant-Style

Garlic ginger chicken is the fastest way to cook authentic Asian flavors at home. Tender poultry, crisp vegetables, and a bold umami sauce all wok-cooked in just 20 minutes. Whether you’re craving takeout on a weeknight or impressing guests with restaurant-quality results, this stir-fry delivers impressive flavors without the delivery wait.

I’m Matt, a home cook and dad of two, and I’ve perfected the art of cooking garlic ginger chicken. The secret? Proper wok technique, strategic ingredient timing, and one critical sauce balance that creates authentic restaurant depth. Let me show you how to cook Asian stir-fry that tastes better than expensive takeout and costs a fraction of the price.

Garlic Ginger Chicken Stir-Fry Recipe: Authentic & Easy

Master garlic ginger chicken with this foolproof wok recipe. Just prep, stir-fry, and serve you’ll have restaurant-quality results in 20 minutes.

Ingredients (Serves 4)

Vegetables (choose 3–4):

• 1 red bell pepper, sliced
• 2 cups broccoli florets
• 1 medium carrot, julienned
• 1 cup snap peas (optional)

Step-by-Step Instructions

Step 1: Prep Ingredients (10 minutes)
Slice chicken into bite-sized pieces. Mince fresh ginger and garlic. Chop vegetables. Whisk soy sauce, rice vinegar, and sesame oil in a bowl. Asian stir-fry success depends on having all ingredients prepped and ready before cooking begins.

Step 2: Heat the Wok (2 minutes)
Heat a large wok or skillet over high heat until smoking. Add 1 tbsp vegetable oil. The pan must be extremely hot this is essential for garlic ginger chicken with proper texture and browning.

Step 3: Sear the Chicken (4–5 minutes)
Add chicken to the hot wok in a single layer. Let it cook undisturbed for 2 minutes, then stir-fry until cooked through (165°F internal temperature). Remove and set aside.

Step 4: Cook Aromatics (1 minute)
Add remaining oil to wok. Add minced ginger and garlic. Stir constantly for 30–60 seconds until fragrant. Do not burn garlic burns quickly and turns bitter.

Step 5: Stir-Fry Vegetables (3–4 minutes)
Add carrots + broccoli first 2 minutes, then bell pepper + snap peas 1–2 minutes.

Step 6: Combine & Finish (2 minutes)
Return chicken to wok. Add sauce mixture and green onions. Toss everything together for 1–2 minutes until coated. Serve immediately over rice.

Why Garlic Ginger Chicken Is Perfect for Quick Asian Dinners

Garlic ginger chicken offers 3 major advantages for weeknight cooking. First, it’s authentically Asian but easy to execute at home. Second, the flavor profile is bold and complex without complicated techniques. Third, everything cooks in one wok in just 20 minutes.

Bold Authentic Flavor

Garlic and ginger are foundational Asian flavors that create depth and complexity. Combined with soy sauce and sesame oil, they create umami-rich taste rivaling expensive restaurants. This flavor foundation transforms simple chicken into something extraordinary.

Speed & Simplicity

High-heat stir-frying is inherently fast. Ingredients cook in minutes while staying crisp and fresh. For slower-cooked Asian options, check our Sesame Chicken Recipe for baked variations.

Versatile Serving Options

Serve over rice, noodles, or in lettuce wraps. Leftovers work cold in salads. Explore our complete Easy Chicken Recipes guide for 30+ Asian-inspired dinner ideas.

Garlic Ginger Chicken Stir-Fry: Temperature & Timing Guide

Getting perfect results depends on wok temperature and ingredient sequencing. High heat is essential for proper texture and browning without overcooking.

Temperature & Time Chart

Pro Tip: All ingredients must be prepped before cooking starts. Stir-frying is fast you won’t have time to chop once cooking begins. Proper preparation ensures garlic ginger chicken cooks perfectly without burning aromatics or overcooking chicken.

The Pro Secrets for Perfect Garlic Ginger Chicken Stir-Fry

I’ve cooked hundreds of wok batches. Here are the game-changing techniques that guarantee authentic flavor and perfect texture every single time:

Secret #1 – Prep Everything First

Mise en place is essential. Chop, slice, and mince all ingredients before cooking. Stir-frying is too fast to prep during cooking. Garlic ginger chicken success depends on having everything ready to go.

Secret #2 – Use Extremely High Heat

The wok must be smoking hot before adding oil and chicken. High heat creates the proper texture—tender inside, slightly caramelized outside. Low heat steams the chicken instead of searing it.

Secret #3 – Don’t Overcrowd the Wok

Cook chicken in a single layer without stirring for the first 2 minutes. This develops a light crust and proper browning. Overcrowding causes steaming instead of searing.

Secret #4 – Garlic Burns Easily

Add garlic only after chicken is removed from wok. Stir constantly for 30–60 seconds maximum. Burned garlic tastes bitter and ruins the entire dish. Timing is critical for garlic ginger chicken.

Secret #5 – Add Sauce at the End

Never cook sauce in the wok from the start. Add it in the final 1–2 minutes to preserve brightness and prevent overcooking. Fresh, vibrant flavors come from quick cooking, not long simmering.

FAQs About Garlic Ginger Chicken

Here are the most common questions about stir-frying plus answers to save you time in the wok:

The Bottom Line

Garlic ginger chicken is the fastest, easiest way to cook authentic Asian flavors at home. In just 20 minutes, you get bold, complex taste that rivals expensive restaurants all in one wok with minimal cleanup.

Master this technique and you’ll cook Asian stir-fry weekly. It’s foolproof, versatile, and impressive enough for entertaining. Serve over rice, noodles, or in lettuce wraps.

Ready to explore more chicken recipes? Check our complete Easy Chicken Recipes Guide for 30+ dinner ideas. Or try our Sesame Chicken Recipe for another bold Asian flavor variation.

Recipe Card (PRINT)

Garlic Ginger Chicken Stir-Fry (20-Minute Restaurant-Style)

Author	Matt – My Dinner Ideas
Servings	4 servings
Prep Time	10 minutes
Cook Time	10 minutes
Cuisine	Asian-Inspired
Course	Main
Difficulty	Easy

🖨️ Print Recipe

Equipment

• 🍳Wok or large skillet
• 🔪Cutting board and chef’s knife
• 🥣Small bowl for whisking sauce
• 🥄Wooden spoon or spatula
• 📏Measuring spoons
• 🌡️Instant-read thermometer (recommended)

Ingredients

• 🍗1.5 lb boneless, skinless chicken breasts, thinly sliced
• 🫚3 tbsp fresh ginger, minced
• 🧄6 cloves garlic, minced
• 🥣3 tbsp soy sauce
• 🍶2 tbsp rice vinegar
• 🥄1 tbsp sesame oil
• 🫒2 tbsp vegetable oil, divided
• 🌿3 green onions, chopped (plus more for garnish)
• 🌶️1/4 tsp red pepper flakes (optional)
• Vegetables (choose 3–4):
• 🫑1 red bell pepper, sliced
• 🥦2 cups broccoli florets
• 🥕1 medium carrot, julienned
• 🫛1 cup snap peas (optional)
• Optional (for a glossy sauce):
• 🧪1 tsp cornstarch + 2 tbsp water (slurry)

Instructions

1. Prep everything first: Slice the chicken into bite-sized pieces. Mince the ginger and garlic. Chop vegetables. In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil (and red pepper flakes, if using). If using the cornstarch slurry, mix it in a separate small bowl.
2. Heat the wok: Heat a wok or large skillet over high heat until very hot and lightly smoking. Add 1 tbsp vegetable oil.
3. Sear the chicken: Add chicken in a single layer. Let it cook undisturbed for 2 minutes, then stir-fry until cooked through (165°F). Transfer chicken to a plate.
4. Cook aromatics: Add the remaining 1 tbsp oil. Add minced ginger and garlic and stir constantly for 30–60 seconds until fragrant (do not let garlic brown).
5. Stir-fry vegetables: Add carrots and broccoli first and stir-fry for about 2 minutes. Add bell pepper and snap peas and cook 1–2 minutes more, until crisp-tender.
6. Combine & finish: Return chicken to the wok. Pour in the sauce and toss 1–2 minutes until everything is coated. If using cornstarch slurry, add it now and toss 30–60 seconds until glossy. Stir in green onions and serve immediately over rice or noodles.

Notes

• Don’t overcrowd: If your pan is small, sear the chicken in 2 batches for better browning.
• Keep it crisp: Cook vegetables quickly over high heat—3–4 minutes total is plenty.
• Fresh aromatics: Ginger and garlic taste best fresh; pre-minced works in a pinch (use a little less).
• Make it a meal: Serve over rice, noodles, or in lettuce wraps.
• Storage: Refrigerate leftovers up to 3–4 days. Reheat in a hot skillet for best texture.

Nutrition Facts (per serving)

Nutrient	Amount
Calories	≈ 380 kcal
Protein	≈ 38 g
Carbohydrates	≈ 18 g
Total Fat	≈ 16 g
Saturated Fat	≈ 3 g
Cholesterol	≈ 105 mg
Sodium	≈ 900 mg
Fiber	≈ 4 g
Sugars	≈ 6 g

*Nutrition values are approximate and will vary based on the specific ingredients used and your vegetable choices.