Ginger Garlic Chicken with Vegetables

I guess you can call this a stir-fry but I don’t have a wok and I really steam the veggies so I’m not really sure what to call it!

I bought some fresh ginger this weekend, it was my first time. Normally I make stir-fry meals with ground ginger and that works out great but I wanted to try something new. I’m glad I did! The fresh ginger has such an awesome smell and it’s much easier to work with then I thought. Just a simply peel the skin off slice and dice like you would garlic.

The dish ended up with a very mild flavor and a light sauce. The husband gave an unsolicited “It’s good” and the toddler gobbled up hordes of chicken and broccoli. He even at the mushrooms after telling me he “doesn’t like ‘shrooms”. Ginger Garlic Chicken with Vegetables

  • ½ pound (8oz) boneless chicken breast cut into small pieces
  • 1 inch of a ginger root diced small
  • 3 cloves of garlic diced small
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • About 3 cups of fresh broccoli florets (267g)
  • About 2 cups snow peas (125g)
  • About 2 cups mushrooms slices (140g)
  • ½ cup of water (separated)
  • 1 tbsp cornstarch
  • non-stick cooking spray

Put the chicken, ginger, garlic, soy sauce, vinegar and honey in a bowl and let marinate while preparing the veggies.

Heat a large skillet over high heat and spray with non-stick cooking spray. Add the chicken and marinade. Cook for a few minutes until chicken is brown.

Add 2 oz of the water (1/8 cup) to the skillet, and top with veggies. Lower to medium high, cover, allowing the veggies to steam. Stir occasionally but recover, cooking for a about 5 minutes.

Mix the cornstarch and remaining 2oz water.

Once the broccoli is just tender, uncover. Power the cornstarch water mixture on top. Stir and the sauce will immediately begin thickening. Continue to stir for 1 minute. Turn off heat and serve over your favorite brown rice.

Here is a shot of the ginger root and the toddler. He turned his head at the last second and I didn’t have the patience to take another. :~)

Ginger root Ginger Garlic Chicken with Vegetables

I’m going to count this as 2 LARGE servings. We split it between the three of us. Nutritional Information does not include the rice.

Approx Nutritional Information per serving
Servings Amt per Serving
2 1/2 recipe
Calories Fat Fiber WWPs
286 4g 7g old: 5 new: 7
Sugar Sat Fat Carbs Protein
16g 1g 28g 35g
Posted in: 5 WWP, 7 WWPP, Dinner Ideas, Food Photos, Toddler Approved
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22 Comments and 0 Replies

  1. Nicole

    That looks delicious! I will definitely have to try it now!! I found when I went to the grocery store last week that I shyed away from the home cooked meals and lened more toward the grab a pack of chicken and marinade and be on your way kind of thing. I guess I thought buying all of those ingredients would cost too much but then I have to remind myself that the money I was spending on eating out all the time is back in my bank account now- long story short I will have to give this a try!!

  2. Jennifer

    I usually chop my ginger too, but recently read about grating it with a cheese grater-I’m going to try that next time.

  3. Jessica

    That does look delicious. I was actually talking to my husband this morning about making my ginger beef recipe tonight, but this sounds like a good alternative.

  4. Jen

    Perfect! I have some fresh ginger leftover in my fridge right now, and I’ve been wondering what to do with it…

  5. Dy

    Great recipe!
    I was going to suggest the grater for the ginger. I use fresh all the time, so what I do is keep a piece in the freezer. It grates sooooo easily- I use a microplane (grater on a stick). AND it does not go bad, seems to last forever. Best of all, no timeconsuming dicing.

  6. Sandy

    Hi Roni!

    Thanks so much for all your great and easy recipes. It’s become standard practice for me to sit down at your website before making up my grocery store list!

    Just wondering–what is “rice vinegar” and how does it differ from normal vinegar?


  7. Shannon

    Another helpful hint: you can wrap up extra peeled ginger and store in freezer to keep it fresh. Just take it out when you need to use it again and it grates well frozen!

  8. Nicole

    I made it and it was really good! I think I should have added a bit more garlic- I only put two because the cloves were huge- but overall this recipe is a keeper!!

  9. Kris

    Thanks so much for this recipe. It was excellent! I made it tonight for me & my husband. He is a VERY picky eater and hates almost everything I make, but he loved this….even said I should make it again.
    I think next time I will add a little more “sauce” it was a little dry on top of the rice, but it’s a great recipe.
    I am usually afraid to do things with honey, ginger, soy sauce, etc…I don’t know why – I’m just paranoid that I don’t know how to cook with them…but this was awesome.
    Plus, it made more like 4 servings for us, so we have lots of leftovers! :)
    Thanks again!

  10. Diann


    Just made this Sunday, the husband, the kids, and I all LOVED it. Thanks again for another great recipe. Will definitely make again.


  11. Hollie

    This was excellent! I did tweak it a bit though because I wanted to avoid a trip to the store, so I improvised. I used 1/2 bag frozen broccoli, a can of peas, a mixture of lime juice and white vinegar for the rice vinegar, and I used a potato peeler to peel two zucchini and a carrot instead of the mushrooms. I also had to substitute flour for the cornstarch. Haha! I guess that’s a lot of substitutions, but it totally worked. I served mine over barley, and it was delicious. Roni wasn’t lying either when she said it makes two HUGE portions. Thanks for the recipe!

  12. Kim

    I made this tonight, and while a little too sweet for my tastes, it was very good. I didn’t have snow peas and I added onions – otherwise the exact same.

    DH said he liked it, then said something in it tasted moldy. He can cook his own dinners from now on.

  13. Marie


    The ingredient list for the recipe lists ¼ cup of water (separated). The directions said 2 oz of water in the skillet and 2 oz mixed with the cornstarch. That would be 4 oz of water.


  14. eek

    Excellent. I left out the honey. Had 1.5 lbs of chicken, so tripled the ginger & garlic and added 1 Tbsp sesame oil to the marinade. Skipped the steaming part, kept it uncovered at high heat. Added 2 pkg unseasoned cooked ramen and at least 3 Tbsp Sambal Oelek chile sauce for heat (bottle has a green top). Topped with 4 scallions, green parts, sliced thin. Made a lot and was much loved

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