Quick Chicken Stir-Fry Recipe – Ginger, Chilli & Peanut Flavors

Last Updated on 2 months by Neha Deshmukh

Quick Chicken Stir-Fry Recipe – Ginger, Chilli & Peanut Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavourful meal that doesn’t require hours in the kitchen. This chicken stir-fry is exactly that. I first made this when I was craving something spicy and satisfying after a long day, and it’s been a weeknight staple ever since. The combination of ginger, chilli, and peanuts is just… chef’s kiss. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another stir-fry. It’s a burst of flavour in every bite! It’s ready in under 30 minutes, making it perfect for busy weeknights. Plus, it’s easily customizable to your spice preference. You’ll love how the tender chicken pairs with the crunchy veggies and that amazing, slightly sweet and savoury sauce.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 500 grams boneless chicken breast
• 1.5 teaspoon dark soy sauce
• 1.5 teaspoon rice vinegar
• 1 teaspoon honey
• 0.25 teaspoon black pepper powder
• 2 teaspoon corn starch
• 0.25 teaspoon salt
• 12 dried red chillies
• 2 tablespoon peanut oil
• 1 tablespoon minced ginger
• 2 tablespoon minced garlic
• 1 stalk celery, diced
• 0.5 cup red bell pepper, diced
• 0.5 cup green bell pepper, diced
• 0.33 cup roasted peanuts
• 1.5 tablespoon dark soy sauce
• 1.5 teaspoon rice vinegar
• 2 teaspoon corn starch
• 0.25 cup water
• 2 sprigs spring onion

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dish:

• Dark Soy Sauce: Don’t skip this! It’s thicker and sweeter than regular soy sauce, giving the sauce a beautiful colour and depth of flavour.
• Rice Vinegar: This adds a lovely tanginess that balances the sweetness of the honey. You can substitute with apple cider vinegar in a pinch, but rice vinegar is best.
• Dried Red Chillies: These pack a punch! Adjust the amount depending on how spicy you like things. Removing the seeds will reduce the heat.
• Roasted Peanuts: Seriously, don’t use salted peanuts. The sauce already has enough salt, and you want the pure peanut flavour to shine. Roasting them yourself is ideal, but store-bought roasted peanuts work great too.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, dice your chicken breast into bite-sized cubes. In a bowl, marinate the chicken with 1.5 teaspoon dark soy sauce, 1.5 teaspoon rice vinegar, 1 teaspoon honey, 0.25 teaspoon black pepper powder, 2 teaspoon corn starch, and 0.25 teaspoon salt. Let this sit for at least 15-20 minutes – the longer, the better!
2. While the chicken marinates, deseed and chop those dried red chillies (carefully!). Then, prep your veggies: dice the celery, red bell pepper, and green bell pepper.
3. Heat 2 tablespoons of peanut oil in a wok or large frying pan over high heat. Add 2 tablespoons minced garlic, 1 tablespoon minced ginger, and the chopped chillies. Sauté for about 30 seconds until fragrant – don’t let the garlic burn!
4. Add the marinated chicken to the wok and stir-fry on high heat for about 5 minutes, or until it’s cooked through.
5. Now, toss in the diced celery, bell peppers, and 0.33 cup roasted peanuts. Cook for another 2 minutes, just until the veggies are slightly tender-crisp. We want to keep some crunch!
6. In a small bowl, whisk together the sauce: 1.5 tablespoon dark soy sauce, 1.5 teaspoon rice vinegar, 2 teaspoon corn starch, and 0.25 cup water. Pour this into the wok.
7. Toss everything together until the chicken and veggies are coated in a glossy sauce.
8. Garnish with 2 sprigs of chopped spring onion and serve immediately!

Expert Tips

• High Heat is Key: Stir-frying is all about speed and high heat. This helps the chicken and veggies cook quickly and stay crisp.
• Prep Everything First: Mise en place – that’s fancy chef talk for having all your ingredients prepped and ready to go. It makes the whole process so much smoother.
• Don’t Overcrowd the Wok: If you’re making a large batch, cook the chicken in two batches to avoid overcrowding.

Variations

• Spice Level Adjustment: If you’re sensitive to spice, start with fewer chillies or remove the seeds. For extra heat, add a pinch of chilli flakes!
• Gluten-Free Option with Tamari: Simply substitute the dark soy sauce with tamari for a gluten-free version.
• Vegetarian/Vegan Adaptation with Tofu: Swap the chicken for firm or extra-firm tofu, pressed to remove excess water and cubed.
• Quick Weeknight Meal Adaptation: Use pre-cut veggies to save even more time! My friend Sarah swears by this when she’s having a particularly hectic week.

Serving Suggestions

This stir-fry is fantastic served with:

• Steamed rice (Jasmine rice is my go-to!)
• Noodles (Lo mein or chow mein noodles work beautifully)
• A side of stir-fried greens

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. The veggies might lose a little of their crunch, but it will still be delicious!

FAQs

Can I use different vegetables in this stir-fry?

Absolutely! Broccoli, carrots, snap peas, and mushrooms would all be great additions. Feel free to experiment with what you have on hand.

What is the best way to prepare the chicken for stir-frying?

Marinating is key! It tenderizes the chicken and adds flavour. Cubing it into uniform sizes ensures even cooking.

Can I make the sauce ahead of time?

Yes, you can! Just store it in an airtight container in the refrigerator for up to 2 days. Give it a good whisk before using.

What kind of rice or noodles pair best with this dish?

Jasmine rice is a classic choice. For noodles, lo mein or chow mein noodles are perfect for soaking up that delicious sauce.

How can I adjust the heat level of this stir-fry?

Reduce the number of dried red chillies, remove the seeds from the chillies, or add a pinch of chilli flakes for extra heat.