Sticky Ginger Chicken Stir Fry {30 Minutes}
Only got 30 minutes? I got you with this incredibly flavorful Sticky Ginger Chicken Stir Fry. The tender chicken thighs are breaded and pan-fried to crispy brown then smothered in an aromatic sticky stir fry sauce that tantalizes the senses. There are so many layers of flavors and texture, perfect for sharing with the entire family.
How can this Stir Fry be So Flavorful?
The chicken thighs are marinated in layers of flavors before they even hit the pan.
I am using Shaoxing Wine, coconut aminos, and Chinese Five Spice in the chicken marinade. Each ingredient plays a critical role in enhancing the chicken’s natural taste:
Shaoxing wine is a Chinese cooking staple.
Growing up in China, my dad always added a splash of Shaoxing wine to his cooking. Its subtle sweetness and umami bring out the best in meats.
Once the chicken thighs are done marinating, they are coated in tapioca starch which seals all the flavors inside the chicken. Then they are pan-fried until the starch coating turns into a crispy golden brown layer on the outside.
Ingredients for Sticky Ginger Chicken
The Marinade: A Symphony of Flavors
For this recipe, I’m using Shaoxing wine, coconut aminos, and Chinese Five Spice.
- Shaoxing Wine: A staple in Chinese cooking, this wine adds an earthy complexity that elevates the dish.
- Coconut Aminos: A soy-free alternative to soy sauce, it lends a mild sweetness and savory depth.
- Chinese Five Spice: This fragrant blend of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds introduces a warm, aromatic base.
The sticky stir-fry sauce is the soul of this dish, crafted from:
- Garlic: Bold and pungent when raw, garlic transforms into a nutty, savory delight when cooked.
- Green Onion: Its fresh bite mellows into a fragrant and mild sweetness during cooking.
- Fresh Ginger: The star ingredient, offers a warm, earthy, and slightly spicy kick. Paired with honey, it achieves a perfect balance of heat and sweetness.
These three ingredients—garlic, green onion, and fresh ginger—are the holy trinity of Chinese stir-fry. My dad never made a stir-fry dish without them, and their harmony is unforgettable.
Additional components include:
- Tapioca Starch: Used to thicken the sauce, giving it that signature stickiness.
- Honey: The co-star of the sauce, its sweetness ties all the flavors together.
- Rice Vinegar: Its tang cuts through the sweetness, adding a vital layer of complexity.
- Coconut Aminos: A second appearance, amplifying the sauce’s depth.
A few Stir Fry Techniques to Help you achieve Perfection
Achieving the perfect stir-fry is all about technique. Here are a few tips to ensure success:
Control the Heat: Start with medium-high heat to sear the chicken, ensuring a crispy exterior. When it’s time to add the sauce, reduce the heat to prevent over-thickening and to preserve the chicken’s crispy coating.
Marinate Ahead: For maximum flavor, marinate the chicken for at least 30 minutes. Overnight marination is even better.
Pan Fry in Batches: Avoid overcrowding the pan to ensure every piece of chicken gets evenly crispy. Add a thin layer of oil with each batch to maintain that golden-brown crust.
How to Make Sticky Ginger Chicken Stir Fry
Marinate the Chicken:
The longer you let the chicken marinate, the less liquid there will be left.
Discard any leftover liquid marinade.
Top Secret: Why the Chicken is Guaranteed Tender and Juicy.
Chicken thighs are naturally richer and more forgiving under high heat, staying moist and tender.
Coating them with tapioca starch not only seals in their juices but also creates a protective layer that enhances crispiness.
If you prefer chicken breasts, they’re a leaner option but require more care to avoid drying out.
Customization Ideas for this Chicken Stir Fry
Make this dish your own by experimenting with different ingredients:
Spice It Up: Add dried chili peppers along with the garlic, ginger, and green onion for a subtle heat.
Add Vegetables: Broccoli, snap peas, bell peppers, or carrots are excellent additions. Cook them separately and combine before adding the sauce.
Swap the Protein: Try tofu, shrimp, or pork strips for a delightful twist.
How to Store Chicken Stir Fry
This dish is meal-prep friendly. Store leftovers in an airtight container in the fridge for up to three days or freeze for longer storage. Reheat gently to preserve the flavors and textures.
I can’t wait for you to make this Ginger Chicken Stir Fry. The combination of flavors and textures will truly make your taste buds dance. I guarantee your whole family will love it.
As always, don’t hesitate to let me know in the comments if you have any questions or what you think of the dish!
Get the recipe:Sticky Ginger Chicken Stir Fry {30 Minutes}
Ingredients
Chicken Marinade
- 1.5 lb chicken thighs , cubed
- 2 tbsp coconut aminos, *
- 1/4 -1/2 tsp salt, or to taste
- 2 tbsp Shaoxing Wine
- 1 tsp Chinese Five Spice
- 1 tsp Ground ginger
Chicken Coating
- 1 cup tapioca flour, **
Sauce
- 3 cloves garlic minced
- 1 stalk green onion, chopped
- 2 inch fresh ginger, minced
- 1/4 cup coconut aminos, *
- 2 tbsp sesame oil
- 1/2 cup water or chicken stock
- 2 tsp rice vinegar
- 3 tbsp honey
- 2 tsp starch, **
Equipment
Instructions
Marinating Chicken
- In a large bowl, combine cubed chicken with coconut aminos, Shaoxing wine, Chinese Five Spice, ground ginger, and salt.
- Mix well and refrigerate for at least 30 minutes.
Coat the chicken
- Place tapioca flour in a large zip-top bag.
- Add the marinated chicken, seal the bag, and shake until each piece is evenly coated.
Cook the Chicken
- Whisk together the sauce ingredients (coconut aminos, rice vinegar, honey, water, and starch) in a bowl. Set aside.
- Heat 1/4 cup oil in a large non-stick pan over medium-high heat until shimmering.
- Add the coated chicken pieces one at a time (avoid dumping them in).
- Cook each piece for 30–45 seconds per side or until golden brown. Transfer to a paper towel-lined plate. Repeat until all chicken is cooked (165°F internal temperature).
Make the Sauce
- In the same pan, add 1–2 tbsp oil (if needed). Heat until shimmering.
- Sauté minced garlic, green onion, and ginger for 30–45 seconds until fragrant and slightly browned.
- Stir the prepared sauce, then pour it into the pan gently. Stir continuously until the sauce thickens.
Combine and Serve
- Add the cooked chicken to the sauce, tossing to coat evenly.
- Remove from heat, serve, and enjoy!
Notes
- *Coconut aminos can be substituted with soy sauce but adjust salt levels as soy sauce is saltier.
- **Tapioca flour, arrowroot starch, or cornstarch can be used interchangeably
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.