Garlic-Ginger Chicken Stir-Fry

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 42.

	this recipe	typical
liquid	12%	22%
sweetener	2%	2%
thickener	2%	1%
aromatics	25%	2%
vegetables and beans	0%	53%
fat	2%	2%
acid	4%	0%

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1 g	1 1-inch knob fresh ginger ( minced)
85 g	1/3 cup reduced sodium soy sauce ( or GF tamari)
30 g	2 tablespoons rice vinegar
18 g	6 cloves garlic (minced)
12 g	1 tablespoon granulated sugar (or sugar substitute like monk fruit)
27 g	2 tablespoons toasted sesame oil
12 g	1 1/2 tablespoons cornstarch
	2 to 3 teaspoons chili paste (to taste)
680 g	1 1/2 pounds thin sliced boneless chicken breast cutlets (sliced into thin strips)
14 g	1 tablespoon vegetable oil
150 g	1 medium red onion (cut into 1/2-inch chunks)
425 g	15 ounces baby bok choy (roughly chopped (about 6 cups))
49 g	1/3 cup dry-roasted peanuts (crushed, for garnish)
50 g	1/2 cup fresh Thai or traditional basil (torn)
	Coconut jasmine rice (or cauliflower rice, optional for serving)

Method: 14 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“DELICIOUS! Made this an evidence tonight but only made the chicken. Used Go to Jain instead of chili paste(which I later found in my refrigerator)- it was sooo good. Served it over a simple salad & de def that I used the leftover cooked marinade over the e” — a cook, 5.0★

“I just made this for our dinner, cutting everything but the sauce in half for just two of us. I did cut back on the chili paste but other than that, made it just as written. As with most of Gina’s recipes, this will be in heavy rotation.” — a cook, 5.0★