The first step in this recipe is to soak ginger matchsticks in cold water for 10 minutes. I thought that was a waste of time until I tasted the difference. Martha Stewart’s Easy Ginger Chicken Stir-Fry cuts chicken breasts into chunks, browns them in batches over high heat, cooks fresh ginger matchsticks with onion and garlic until everything is fragrant and golden, then builds a sweet-and-savory sauce with soy sauce, white vinegar, and sugar that thickens in 3 to 4 minutes.
I make this ginger chicken recipe any night of the week when I want something that tastes like takeout but takes 45 minutes and one skillet. This Martha Stewart chicken breast recipe is one of her best chicken recipes for a fast weeknight dinner because the sauce is three ingredients you already have, the ginger does all the heavy lifting, and the whole thing comes together while the rice cooks. One of those Martha Stewart chicken dishes where you stop ordering delivery because the homemade version is better.
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Why You Will Love This Ginger Chicken Stir-Fry:
- The soaked ginger is the whole trick: Cutting the ginger into matchsticks and soaking them for 10 minutes softens them slightly and takes the raw bite off. You still get all the ginger flavor but it is not sharp or overwhelming. I was skeptical of this step and now I do it every time I cook with fresh ginger.
- Three-ingredient sauce: Soy sauce, white vinegar, and sugar. That is the entire sauce. It cooks down over high heat in 3 to 4 minutes into something sticky, glossy, and sweet-savory that coats every piece of chicken. I could not believe how much flavor came out of three pantry ingredients.
- You brown the chicken in batches: This is not a dump-everything-in-the-pan situation. You cook the chicken in two batches over high heat so it actually browns instead of steaming. If you crowd the skillet, the chicken turns grey and rubbery. Two batches takes a few extra minutes but the texture difference is worth it.
Chicken With Ginger Ingredients
- 1 (3-inch) piece fresh ginger, peeled and cut into 1/8-inch-thick matchsticks (1/2 cup)
- 2 tablespoons canola oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- 1/2 cup sliced scallions
How To Make Martha Stewart Chicken With Ginger
- Soak the ginger: Soak the ginger matchsticks in cold water for 10 minutes. Drain.
- Brown the chicken: Heat the canola oil in a skillet over high heat. Brown the chicken in two batches, 6 to 8 minutes total. Set aside.
- Cook the aromatics: In the same skillet over medium heat, cook the drained ginger, onion, and garlic, stirring, until browned, 8 to 10 minutes.
- Make the sauce: Add the soy sauce, white vinegar, and sugar. Cook over high heat until thick, 3 to 4 minutes.
- Finish and serve: Add the chicken back to the skillet and stir to warm through. Remove from heat and stir in the scallions. Serve over rice or noodles.
Recipe Tips
- Double the sauce if you are serving over rice: People who make this recipe regularly say doubling the soy sauce, vinegar, and sugar is the single best change you can make. The original amount coats the chicken perfectly, but if you want sauce on your rice, double it. I double it every time now and I am not going back.
- Pat the chicken dry before browning: Wet chicken steams instead of browning. I lay the chunks on a paper towel and pat them dry before they go into the hot oil. The difference between golden brown chicken and pale grey chicken is this one step.
- Peel the ginger with a spoon: Martha suggests using the edge of a spoon instead of a peeler. A peeler takes off too much of the flesh. The spoon scrapes the thin skin right off and you keep all the ginger. I was weird about this trick the first time but it works better than any peeler I own.
- Add vegetables if you want a bigger meal: Broccoli, mushrooms, or carrots all work well in this stir-fry. Cook them after the second batch of chicken and before the aromatics. One reviewer added carrots and said the sweetness worked perfectly with the sauce. I have added broccoli florets and they are great.
What Goes Well With This Ginger Chicken
Martha says rice, noodles, or cauliflower rice. I go with white rice every time because the sauce pools at the bottom of the bowl and the rice soaks it up. Start the rice before you start cooking and both finish at the same time.
If you want a vegetable on the side, a quick plate of green beans keeps it simple. But if you added broccoli or carrots to the stir-fry, the whole dinner is already in one skillet.
How To Store Leftovers
Store in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce. It thickens in the fridge but comes back with a little liquid and some heat.
Martha suggests turning leftovers into fried rice: chop the chicken smaller, fry some day-old rice in oil, scramble an egg, and toss everything together with frozen peas. I have done this and it is genuinely a better use of leftovers than just reheating the same meal. Lettuce cups with the leftover chicken work too if you want something lighter.
FAQs
- Why do you soak the ginger? Soaking the ginger matchsticks in cold water for 10 minutes softens them slightly and reduces the sharp bite of raw ginger. You still get all the warmth and flavor, but it is not as intense. I skipped this step once to save time and the ginger was too aggressive. Do not skip it.
- Can I use chicken thighs? You can. Cut boneless thighs into the same 1 1/2-inch chunks and cook them the same way. Thighs are fattier so they stay juicier, but breasts work perfectly in a quick stir-fry like this because they cook fast and hold the sauce well.
- Can I use ground ginger instead of fresh? Martha does not recommend it and I agree. Ground ginger is a different flavor entirely. Fresh ginger has a brightness and warmth that ground ginger cannot replicate. This recipe is called chicken with ginger for a reason. The fresh ginger IS the recipe.
- The sauce seems like a small amount. Should I double it? If you are eating the chicken on its own, the original amount is enough. If you are serving it over rice or noodles, absolutely double the soy sauce, vinegar, and sugar. The source recipe even suggests this. I have never made it without doubling the sauce since the first time.
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Nutrition Facts
(1 serving, serves 4)
- Calories: 340
- Total Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 110mg
- Sodium: 920mg
- Total Carbohydrates: 16g
- Protein: 42g
Martha Stewart Chicken With Ginger Recipe
Description
The first step in this recipe is to soak ginger matchsticks in cold water for 10 minutes. I thought that was a waste of time until I tasted the difference. Martha Stewart’s Easy Ginger Chicken Stir-Fry cuts chicken breasts into chunks, browns them in batches over high heat, cooks fresh ginger matchsticks with onion and garlic until everything is fragrant and golden, then builds a sweet-and-savory sauce with soy sauce, white vinegar, and sugar that thickens in 3 to 4 minutes.
I make this ginger chicken recipe any night of the week when I want something that tastes like takeout but takes 45 minutes and one skillet. This Martha Stewart chicken breast recipe is one of her best chicken recipes for a fast weeknight dinner because the sauce is three ingredients you already have, the ginger does all the heavy lifting, and the whole thing comes together while the rice cooks. One of those Martha Stewart chicken dishes where you stop ordering delivery because the homemade version is better.
Ingredients
Instructions
- Soak the ginger: Soak the ginger matchsticks in cold water for 10 minutes. Drain.
- Brown the chicken: Heat the canola oil in a skillet over high heat. Brown the chicken in two batches, 6 to 8 minutes total. Set aside.
- Cook the aromatics: In the same skillet over medium heat, cook the drained ginger, onion, and garlic, stirring, until browned, 8 to 10 minutes.
- Make the sauce: Add the soy sauce, white vinegar, and sugar. Cook over high heat until thick, 3 to 4 minutes.
- Finish and serve: Add the chicken back to the skillet and stir to warm through. Remove from heat and stir in the scallions. Serve over rice or noodles.
Notes
- Double the sauce for rice: The original amount coats the chicken, but if serving over rice or noodles, double the soy sauce, vinegar, and sugar.
- Pat chicken dry before browning: Wet chicken steams instead of browning. Dry with paper towels first.
- Peel ginger with a spoon: The edge of a spoon scrapes the thin skin off without removing too much flesh.
- Add vegetables: Broccoli, mushrooms, or carrots work well. Cook after the chicken batches and before the aromatics.