Turmeric Ginger Chicken Stir-Fry
A vibrant and aromatic stir-fry with tender chicken, turmeric, and fresh ginger.
15 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 2 boneless, skinless chicken breasts, sliced
- 1 tbsp turmeric powder
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes (optional)
- 2 green onions, sliced
- 1 tbsp sesame seeds
Nutrition Facts
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Instructions
Marinate the chicken: In a bowl, combine sliced chicken with turmeric, grated ginger, minced garlic, and soy sauce. Mix well and let it marinate for at least 10 minutes.
Prepare the sauce: In a small bowl, mix honey, remaining soy sauce, and sesame oil. Set aside.
Heat the pan: Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
Cook the chicken: Add the marinated chicken to the pan. Stir-fry for 4-5 minutes until the chicken is cooked through and slightly browned. Remove and set aside.
Stir-fry vegetables: In the same pan, add bell pepper and broccoli. Stir-fry for 3-4 minutes until crisp-tender.
Combine everything: Return the chicken to the pan. Pour the sauce over and toss everything together. Cook for another 1-2 minutes until well-coated.
Garnish and serve: Sprinkle with red pepper flakes (if using), sliced green onions, and sesame seeds. Serve hot over rice or noodles.
Chef's Tips
- Fresh Ginger: Use freshly grated ginger for the best flavor. Pre-packaged ginger paste can be a substitute but may lack depth.
- Turmeric Caution: Be careful with turmeric as it can stain clothes and surfaces easily.
- High Heat: Stir-frying requires high heat to achieve the best texture and flavor. Keep the ingredients moving in the pan.
- Vegetable Variations: Feel free to add other vegetables like snap peas, carrots, or mushrooms.
- Protein Swap: This recipe works well with shrimp or tofu as a substitute for chicken.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking.
