Ginger Chicken Stir-Fry Recipe

Ginger chicken stir-fry

  • serves 2
  • Easy

Check out this super simple ginger chicken stir-fry. This low calorie recipe is packed with plenty of punchy flavour and ready in under 30 minutes


Rustle up this ginger chicken stir-fry, then check out our healthy chicken stir-fry, chicken and cashew stir-fry, szechuan chicken stir-fry, chilli chicken and more stir-fry recipes.



  • oil 1 tbsp
  • blanched almonds 30g
  • chicken breasts 2, cut into bite-sized pieces
  • broccoli ½ small head (around 150g), cut into bite-sized florets
  • baby corn 100g
  • carrot ½ tsp, thinly sliced
  • ginger 2 thumb-sized pieces, cut into matchsticks
  • red pepper ½, sliced
  • baby pak choy 2, halved
  • spring onions 2, cut into 5cm pieces


  • cornflour 1 tbsp
  • soy sauce 2 tbsp
  • mirin 1 tbsp
  • sesame oil 1 tsp
  • garlic 2 cloves, crushed
  • dried chilli flakes 1 tsp


  • Step 1

    Heat the oil in a large wok. Add the almonds and fry for 1 minute until brown, then scoop out onto a plate with a slotted spoon.

  • Step 2

    Season the chicken generously and add to the wok. Fry for 3-4 minutes until well browned then scoop out onto a plate. Add the broccoli, baby corn and carrot to the wok and cook for 4-5 minutes until charred. Stir in the ginger and red pepper and fry for 2 minutes.

  • Step 3

    Put the cornflour into a small bowl and add 100ml of cold water. Mix well until it is dissolved. Add the soy, mirin, sesame oil, garlic and chilli flakes, and mix again.

  • Step 4

    Add the almonds and chicken back to the wok, pour in the sauce and add the pak choy and spring onions. Simmer gently for 3-4 minutes until the pak choy and spring onions are tender, the sauce has thickened and the chicken is cooked through.

Check out our chicken stir fry ideas and other stir fry recipes...

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Nutritional Information

  • Kcals 466
  • Fat 18.2g
  • Saturates 2.3g
  • Carbs 26g
  • Sugars 14.6g
  • Fibre 11.8g
  • Protein 43.6g
  • Salt 2.6g