Quick Coconut Ginger Chicken Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry combining tender chicken with fresh ginger and coconut milk for a creamy yet light sauce in under 30 minutes. This asian-inspired curry ready in about 25 minutes pairs neutral oil (canola or vegetable), thinly sliced boneless chicken breast, minced fresh garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.2 (11 ratings) Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp neutral oil in a large wok or skillet over medium-high heat until shimmering. Add 1 lb thinly sliced boneless chicken breast and stir-fry for 4-5 minutes until the edges begin to brown and the chicken is nearly cooked through.
  2. Step 2: Add 1 small sliced yellow onion, 2 minced garlic cloves, and 1 tbsp minced fresh ginger to the pan. Stir-fry everything together for 2 minutes until the onion softens and the aromatics release their fragrance.
  3. Step 3: Toss in 1 medium thinly sliced red bell pepper and cook for 2 minutes until slightly tender but still crisp.
  4. Step 4: Pour in 1 cup full-fat coconut milk, 2 tbsp soy sauce, 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine and bring to a gentle simmer for 3 minutes until the sauce thickens slightly and coats the chicken.
  5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh basil leaves. Serve immediately over steamed rice or noodles.

Frequently asked questions

How long does Quick Coconut Ginger Chicken Stir-Fry take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Quick Coconut Ginger Chicken Stir-Fry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced fresh garlic cloves from drying out.

Can I substitute ingredients in Quick Coconut Ginger Chicken Stir-Fry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Quick Coconut Ginger Chicken Stir-Fry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Quick Coconut Ginger Chicken Stir-Fry?

Asian curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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