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Ginger Chicken Stir Fry

1 Amazing Ginger Chicken Stir Fry to Try Right Now

Ginger chicken stir fry combines ginger chicken, asian vegetables, bok choy leafy greens, and peanuts set on top of thick Udon noodles. If you love a quick weeknight meal, this one fits the bill. 
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Cook 25 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 636 kcal

Equipment

Ingredients
 
 

Ginger Chicken Stir Fry
  • 1 large Spanish onion sliced
  • 2 tbsp fresh ginger  minced
  • 3 cloves garlic   minced
  • 1 12 oz. bag frozen Asian vegetable mix broccoli, carrots, baby corn, snap peas, and bell pepper
  • 2 lbs chicken tenderloin cut into pieces
  • 1 tsp sesame oil
  • 6 tbsp Tamari sauce 3 in marinade sauce, 3 in skillet
  • 1 whole head bok choy sliced and diced
  • 6 stalks Green onion diced
  • 2 tbsp Arrowroot powder
  • 2 tbsp olive oil extra virgin
  • 1/4 tsp red pepper flakes
  • ground pepper to taste
  • 1/4 cup dry roasted peanuts
Udon Noodles

Instructions
 

Prep the Ginger Chicken Stir Fry

  • Marinade the Ginger Chicken
  • In a medium bowl, combine 3 tbsp Tamari sauce and arrowroot powder. Stir.
    6 tbsp Tamari sauce, 2 tbsp Arrowroot powder
  • Add raw chicken tenderloin pieces to the bowl. Stir to immerse cover chicken in marinade.
    2 lbs chicken tenderloin
  • While that is marinading, chop the fresh ginger. You don’t have to peel it, the skin is good for you and you won’t notice it in the meal. Mince the ginger.
    2 tbsp fresh ginger 
  • Mince garlic. Set aside in a medium sized bowl.
    3 cloves garlic  
  • Slice the onion. Place in bowl with garlic.
    1 large Spanish onion
  • First, chop bok choy stems (the white part) into pieces. Place in large bowl. Then chop the green leaves roughly. Set aside.
    1 whole head bok choy
  • Dice the green onion, set aside.
  • Place with bok choy stem pieces.
    6 stalks Green onion

Boil the Noodles

  • Cook the noodles according to package directions. When finished, drain, rinse and set aside until the stir fry is finished.
    1 package udon noodles

Cook the Ginger Chicken Stir Fry

  • Add 2 tsp olive oil to wok. On medium high heat, add the chicken and marinade. Sear, browning on all sides. Sprinkle with ground black pepper.
    2 tbsp olive oil, ground pepper
  • Add 1 bag frozen vegetables. Stir fry (sauté) for 4 minutes.
    1 12 oz. bag frozen Asian vegetable mix
  • Add onion. Stir fry for 2 minutes.
    1 large Spanish onion
  • Add minced ginger and garlic. Stir fry for another 2 minutes.
    2 tbsp fresh ginger , 3 cloves garlic  
  • Add the white pieces of the bok choy. This will be like water chestnuts, but way more nutritious. Stir fry another 1-2 minutes.
    1 whole head bok choy
  •  Add the bok choy leaves. Stir fry for 3 minutes.
    1 whole head bok choy
  • Add the rest of the Tamari sauce, ¼ tsp red pepper flakes, green onion, and sesame oil. Stir. Then, remove from heat.
    6 tbsp Tamari sauce, 6 stalks Green onion, 1/4 tsp red pepper flakes, 1 tsp sesame oil

Serve!

  • Serve udon noodles into bowl or plate. Spoon ginger chicken stir fry over the top of noodles. Sprinkle with peanuts if desired. Enjoy!
    1/4 cup dry roasted peanuts

Nutrition

Calories: 636kcalCarbohydrates: 13gProtein: 54gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 145mgSodium: 1818mgPotassium: 1088mgFiber: 2gSugar: 3gVitamin A: 309IUVitamin C: 10mgCalcium: 51mgIron: 2mg
Keywords asian, chicken, ginger, peanuts, stir fry, Wok
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