Ginger Soy Chicken Stir Fry

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I love to cook but, with our crazy schedule, I often need to fit dinner preparation into a super short period of time if my family has any hope of actually eating dinner! A stir fry is such an quick and easy way to make a meal that is full of flavor and includes vegetables too! This ginger soy chicken stir fry, which includes spring’s perfect vegetable, is a current favorite in our house and we make it several times a month!

Because my dinner prep time is so limited, I love finding products like Dorot herbs! With Dorot, I don’t have to worry about washing, chopping, peeling or cleaning fresh herbs. Plus, they are perfectly portioned and frozen so I also limit waste too since I often end up having to throw out some of the fresh herbs I buy because they go bad before I can use them! (Note to self: Get an herb saver stat!)

Ingredients for Ginger Soy Chicken Stir Fry

• Soy Sauce
• Brown Sugar
• Honey
• Garlic, Ginger, and Basil
• Sesame Oil
• Neutral Oil
• Chicken Breast
• Asparagus

How to Make Chicken Stir Fry

The full list of ingredients and list of steps for can be found in the printable recipe card below. Here is a quick overview of how to make the recipe:

1. Make your sauce! Combine the soy sauce, brown sugar, honey, garlic, ginger, and sesame oil.
2. Prepare and marinate the chicken. Cut the chicken into bite size pieces and marinate for at least 15 minutes.
3. Cook the chicken in a large pan.
4. Add asparagus and sauce. Cook until thickened and then add the finishing touches to the dish.

Asparagus is probably my favorite spring vegetable and I love cooking with it for both main dishes and as a side dish. Both Dorot ginger and basil help bring out the amazing spring taste in this stir fry recipe while also making it super quick and easy to finish the recipe and get it to the dinner table!

We usually serve this ginger soy chicken with steamed white rice. I think it would be great on its own or even with a vegetable rice or pasta too.

This chicken stir fry would be great with broccoli instead of asparagus too!

More Great Stir Fry Recipes

• Honey Garlic Shrimp Stir Fry
• Paleo Turkey Stir Fry
• Pineapple Pork Stir Fry
• Easiest Vegetable Stir Fry

If you make this stir fry recipe or any other recipe from the blog, I’d love to hear your thoughts. Leave me a comment below or snap a photo and tag #MySuburbanKitchen on Instagram or Facebook.

Ginger Soy Chicken Stir Fry

A quick and easy stir fry recipe that is perfect for a weeknight meal.

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Marinating Time: 15 minutes minutes

Servings: 6 servings

Ingredients

Marinade and Sauce

• 1/3 cup soy sauce
• 1/4 cup brown sugar
• 2 Tablespoons honey
• 2 cloves garlic minced
• 4 teaspoons grated fresh ginger
• 1 Tablespoon sesame oil

Stir Fry

• 1 Tablespoon oil
• 3 boneless skinless chicken breast, cut into chunks
• 1 cup asparagus pieces
• 1 teaspoon chopped basil
• Sesame seeds
• Green onions chopped

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Instructions

• In a bowl, whisk together soy sauce, brown sugar, honey, garlic, Dorot ginger and sesame oil. Add chicken pieces and marinate for 15 minutes.
  1/3 cup soy sauce, 1/4 cup brown sugar, 2 Tablespoons honey, 2 cloves garlic, 4 teaspoons grated fresh ginger, 1 Tablespoon sesame oil
• Heat 1 Tbsp oil in large pan over medium heat. Remove chicken from marinade, reserving it for later, and add to pan. Cook for 5-7 minutes, stirring occasionally, until chicken is browned.
  1 Tablespoon oil, 3 boneless skinless chicken breast,
• Add asparagus and leftover marinade. Bring to a boil and boil for 3-4 minutes. Reduce heat and stir in Dorot basil. Simmer for 1-2 minutes or until sauce is thickened. Remove from heat and garnish with sesame seeds and green onions.
  1 cup asparagus pieces, 1 teaspoon chopped basil, Sesame seeds, Green onions

Notes

1. It is okay to use the marinade to create the sauce as long as it boils for at least 3 minutes to kill any potential bacteria from coming in contact with the raw chicken. Alternatively, you can make double of the marinade and reserve half to use for the sauce. 

Nutrition

Calories: 198kcal | Carbohydrates: 17g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 48mg | Sodium: 811mg | Potassium: 378mg | Fiber: 1g | Sugar: 15g | Vitamin A: 192IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg

Did you try this recipe? Please leave a comment below, snap a photo and tag it #MySuburbanKitchen on Instagram, or pin it to your Pinterest account!