Sticky Ginger Chicken Stir Fry {30 Minutes}
This 30 minutes sticky ginger chicken stir fry are crispy on the outside, tender and juicy on the inside. It is so flavorful and easy to make. The perfect dinner idea for the entire family to enjoy.
Servings: 8
Equipment
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 **
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