Spiced Black Rum and Ginger Chicken Stir-Fry

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Tender chicken strips stir-fried with crisp vegetables in a savory sauce accented by black rum and fresh ginger. This Asian Fusion-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, black rum, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, thinly sliced boneless skinless chicken breasts
• 2 tbsp black rum
• 1 tbsp minced fresh ginger
• 3 tbsp soy sauce
• 1 tbsp honey
• 2 tbsp vegetable oil
• 1 medium, sliced into thin strips red bell pepper
• 1 1/2 cups broccoli florets
• 3 stalks, sliced green onions
• 2 minced garlic cloves
• 1 tsp dissolved in 2 tbsp water cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine 1 lb thinly sliced boneless chicken breasts with 2 tbsp black rum, 1 tbsp minced fresh ginger, 3 tbsp soy sauce, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat and marinate for 15 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add marinated chicken to the wok in a single layer and stir-fry for 4-5 minutes until chicken is cooked through and beginning to brown.
4. Step 4: Add 1 medium sliced red bell pepper and 1 1/2 cups broccoli florets to the wok. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
5. Step 5: Stir in 3 sliced green onions and the cornstarch slurry (1 tsp cornstarch dissolved in 2 tbsp water). Cook for another 1-2 minutes until sauce thickens and coats the chicken and vegetables.
6. Step 6: Remove from heat and serve immediately with steamed rice or noodles.