ThaiMedium · Hot
Ginger Garlic Chicken and Broccoli Stir-Fry
Ginger and garlic go into the wok together until the kitchen fills with that unmistakable bloom, then chicken thigh and broccoli join at high heat for a fast, smoking toss in soy sauce. Cayenne adds a gentle background warmth that builds slowly — enough to notice, never enough to distract from how good the vegetables taste when they keep their bite.
Prep
15 min
Cook
15 min
Rest
10 min
Total
40 min
Method
Marinate Like a Pro
1
Slice chicken breast into thin strips and place in a bowl.
2
Add minced garlic, grated ginger, 2 tbsp soy sauce, and 1 tbsp coconut oil. Toss well to coat. Let rest 10 minutes while you prep the veggies.
Blanch the Broccoli
3
4
Drain immediately and rinse under cold water to stop cooking. Set aside.
Fire Up the Wok
5
Place wok over highest heat until smoking. Add 3 tbsp coconut oil and swirl to coat.
6
Lay chicken pieces in a single layer — do NOT crowd! Stir-fry 2-3 minutes until edges turn golden. Remove and set aside.
Build the Sauce & Finish
7
Add carrots and bell pepper to the wok. Stir-fry 2 minutes until slightly charred.
9
Pour sauce mixture over everything. Toss continuously for 2 minutes until sauce glazes the pieces and chicken is cooked through.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -3
Calories
431
per serving
High in protein · 44gLow sugar · 7g
Protein
44g
Carbs
21g
Fat
20g
Sat. fat
15g
Fiber
7g
Sugar
7g
Sodium
675mg
Gluten FreeDairy FreePaleoWhole30 CompatibleHeart HealthyAnti InflammatoryDiabetes FriendlyDigestive SupportImmune BoostingBlood Pressure ManagementHigh ProteinHigh FiberLow CalorieLow SugarBalanced Macros
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.5
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.8m³
Land
50Pt
Runoff
0.2g P
Chicken Breast, sliced thin drives 85% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
6
Salty
3
Sour
1
Bitter
5
Spicy
Textures
CrispyTenderCrunchy
Aromas
HerbalCitrusPungentSmoky
Kitchen Equipment
Primary Tool
WokWokMortar And PestleRice CookerCleaverChef KnifeCutting BoardColanderMixing BowlsTongsPlastic WrapPaper TowelsClean Kitchen Towel
Counter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Wok must be smoking hot (400°F+) before adding chicken. Never crowd the wok—single layer only. Crowding drops temperature and causes steaming instead of searing, risking undercooked chicken.
Verify chicken reaches internal temperature of 165°F. Thin-sliced chicken cooks fast but must show no pink in center.
Allergen Warning
Soy and gluten allergens present in soy sauce. Cross-contact with other ingredients possible. Use dedicated utensils when serving allergen-free portions.
Cross Contamination
Marinated raw chicken contacts cutting boards and bowls. Sanitize all surfaces, utensils, and hands after handling raw poultry before touching ready-to-eat vegetables.
Storage
Cool dishes within 2 hours of cooking. Store leftovers in airtight containers at 40°F or below. Consume within 3 days or freeze for up to 3 months.
Handling
Blanched broccoli must be rinsed under cold water immediately and kept cold. Do not leave at room temperature—bacteria multiply rapidly in blanched vegetables.
Equipment Safety
Smoking wok exceeds 400°F—severe burn risk. Use long-handled utensils and protective gear. Keep flammable items away. Never leave unattended over high heat.
High Risk Population
Pregnant individuals, elderly, and immunocompromised should ensure chicken is fully cooked to 165°F. Serve immediately after cooking to avoid temperature abuse.
Pro Tips
Technique
Never crowd the wok when cooking chicken—laying pieces in a single layer ensures they sear and caramelize instead of steam. The golden edges are everything, na krap!
Substitution
Fish sauce works beautifully here if you want to swap out soy sauce for that authentic Thai depth—add a pinch of palm sugar to balance the saltiness!
Time Saver
Slice your chicken and prep all veggies before turning on the heat. This is a fast stir-fry and you won't have time to chop mid-cook, na krap!
From the chef
This stir-fry is about what happens when ginger and garlic hit a screaming-hot wok together — the bloom fills the kitchen in seconds and everything that follows carries that aroma, na krap. Chicken thigh strips sear fast at high heat while broccoli gets blanched just long enough to stay bright and keep its bite. Cayenne adds a gentle background warmth that builds slowly, soy sauce brings the savory glaze, and a final squeeze of lime over the top cuts through the richness. Fast, honest, and full of fragrance — this is a weeknight stir-fry done right.
TagsWeeknight DinnerSpicyOne PotHigh ProteinQuick
AllergensSoyGluten
Source: generated · May 30, 2026