Spicy Chicken Stir-Fry Recipe – Ginger, Chili & Garam Masala

Last Updated on 2 months by Neha Deshmukh

Spicy Chicken Stir-Fry Recipe – Ginger, Chili & Garam Masala

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that doesn’t require hours in the kitchen. This Spicy Chicken Stir-Fry is exactly that. I first made this when I was craving something with a bit of a kick, and it’s become a regular in my rotation ever since. It’s packed with flavor, super easy to customize, and ready in under 30 minutes! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just another stir-fry. The combination of ginger, chili, and your choice of Cajun seasoning or garam masala creates a truly unique and delicious flavor profile. It’s a little bit spicy, a little bit tangy, and totally addictive. Plus, it’s a fantastic way to use up leftover chicken or quickly prepare a satisfying meal any night of the week. It’s perfect for a busy weeknight, a casual weekend lunch, or even a small gathering.

Ingredients

Here’s what you’ll need to whip up this flavorful stir-fry:

• 300 grams boneless chicken breast, cut into bite-sized pieces
• 1.5 tbsp oil (vegetable, canola, or sunflower work well)
• 1 tsp ginger (grated)
• 1.5 tbsp lemon juice
• 0.25 tsp salt
• 0.25 tsp lemon zest
• 0.75 tsp Kashmiri red chili powder
• 0.125 tsp turmeric powder
• 0.5 tbsp oil
• 1 tbsp ginger (chopped)
• 0.5 tbsp garlic (chopped)
• 1 green chili (slit)
• 1 medium yellow onion (chopped)
• 0.5 tsp sugar
• 1 tsp Cajun seasoning or garam masala
• 0.5 tbsp soya sauce
• 8-10 mint leaves or coriander (chopped)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Kashmiri Red Chili Powder: Don’t skip this if you can help it! It gives the dish a beautiful vibrant red color and a lovely mild heat. It’s different from regular chili powder – it’s more about color and flavor than intense spice.
• Cajun Seasoning vs. Garam Masala: This is where you get to customize! Cajun seasoning brings a smoky, savory heat, while garam masala offers a warmer, more aromatic spice blend. I’ve used both depending on my mood!
• Ginger Power: I love using both grated and chopped ginger. Grated ginger blends seamlessly into the marinade, while chopped ginger adds little bursts of fresh flavor when you sauté it. It’s a little extra effort, but totally worth it.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s marinate the chicken. In a bowl, combine the chicken with 1.5 tbsp oil, grated ginger, lemon juice, salt, lemon zest, Kashmiri red chili powder, and turmeric. Give it a good mix, cover, and pop it in the fridge for at least an hour – or even overnight for maximum flavor!
2. Now, heat 0.5 tbsp oil in a pan or wok over medium heat. Add the chopped ginger and garlic and sauté for about a minute, until fragrant. You’ll know it’s ready when your kitchen smells amazing.
3. Toss in the chopped onion and slit green chili. Add the sugar and salt. Cook for 4-5 minutes, stirring occasionally, until the onions turn translucent and softened.
4. Add the marinated chicken to the pan. Stir-fry on medium heat for about 2 minutes, until it starts to brown.
5. Sprinkle in your chosen seasoning – either 1 tsp Cajun seasoning or garam masala. Pour in the soya sauce and continue to cook for another 3-4 minutes, until the chicken is fully cooked through.
6. Finally, stir in the chopped mint or coriander leaves. Sauté for just a minute, until the herbs wilt slightly. That’s it!

Expert Tips

• Don’t overcrowd the pan! If you’re making a larger batch, cook the chicken in two batches to ensure it browns properly.
• Prep all your ingredients before you start cooking. Stir-fries move quickly, so having everything ready to go will make the process much smoother.
• Taste as you go! Adjust the seasoning to your liking.

Variations

This recipe is super versatile. Here are a few ideas to spice things up:

• Spice Level: For mild heat, reduce the Kashmiri red chili powder to 1/2 tsp. For medium heat, stick with the 0.75 tsp. And for a real kick, add a pinch of cayenne pepper!
• Quick Weeknight Version: Skip the marinating step if you’re short on time. It won’t be quite as flavorful, but still delicious.
• Festival Adaptations: My friend makes this as a New Year’s Eve appetizer – she serves it with little skewers and a dipping sauce. It’s always a hit!

Vegan Adaptation

Want to make this vegan? No problem! Simply swap the chicken for 300g of firm tofu or seitan, cut into bite-sized pieces. Marinate the tofu/seitan as you would the chicken.

Gluten-Free Adaptation

To make this gluten-free, just use gluten-free soy sauce (tamari is a great option).

Serving Suggestions

This Spicy Chicken Stir-Fry is fantastic on its own, but here are a few ideas for serving it:

• With a side of fluffy basmati rice.
• Alongside some crispy fried rice.
• Served with noodles.
• With a simple side salad.
• And don’t forget some onion wedges for dipping!

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.

FAQs

1. Can I use chicken thighs instead of breast?

Absolutely! Chicken thighs will be a bit more tender and flavorful. Just make sure they’re fully cooked through.

2. What is the best way to adjust the spice level of this stir-fry?

Start with less chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

3. Can this dish be made ahead of time?

You can marinate the chicken ahead of time, which will actually enhance the flavor. However, it’s best to cook the stir-fry just before serving.

4. What side dishes complement this Spicy Chicken Stir-Fry?

Rice, noodles, fried rice, and a simple salad all work well.

5. What is the difference between Cajun seasoning and Garam Masala in this recipe?

Cajun seasoning is smoky and savory, while garam masala is warm and aromatic. They both add a lovely depth of flavor, but in different ways.

6. Can I marinate the chicken for longer than overnight?

Yes, you can! Marinating for up to 24 hours will result in even more flavorful chicken. Just be sure to store it in the refrigerator.

Enjoy! Let me know in the comments if you try this recipe and what you think. I love hearing from you all!