Raspberry Ginger Chicken Stir-Fry
Raspberry Ginger Chicken Stir-Fry
Raspberry Ginger Chicken Stir-Fry is a Chinese recipe categorized as dinner, main course, with 20 min of prep, 20 min of cooking, and 40 min total. It yields 4 servings.
Raspberry Ginger Chicken Stir-Fry combines boneless skinless chicken breast, fresh ginger, seedless raspberry preserves, and fresh raspberries using high-heat stir-frying.
Mealtime: Dinner, Main Course
Cuisine: Chinese
Dietary Preferences: Gluten-Free, High-Protein
Cooking Time: 30-Minute Meal
Difficulty Level: Intermediate
Seasonal Preference: Budget-Friendly
Nutritional Information (per serving)
Nutrition facts are estimated per serving.
| Calories | 380 |
|---|---|
| Protein | 35 g |
| Total Fat | 15 g |
| Fiber | 5 g |
| Sodium | 720 mg |
Ingredients
- 1 1/4 lb boneless skinless chicken breast, cut into bite-size pieces (570g)
- 1/2 teaspoon kosher salt (3g)
- 2 teaspoons cornstarch, divided (6g)
- 1 tablespoon water (15mL)
- 2 tablespoons neutral oil, divided (30mL)
- 1 small yellow onion, sliced (120g)
- 1 red bell pepper, sliced (150g)
- 2 cups broccoli florets (180g)
- 1 tablespoon fresh ginger, grated (15g)
- 3 garlic cloves, minced (9g)
- 1/4 cup low-sodium soy sauce (60mL)
- 2 tablespoons rice vinegar (30mL)
- 1 tablespoon honey (21g)
- 2 tablespoons seedless raspberry preserves (40g)
- 1/2 cup fresh raspberries (75g)
- 1 teaspoon toasted sesame oil (5mL)
- 1 tablespoon toasted sesame seeds (9g)
- 2 green onions, sliced
Utensils
- Large skillet or wok
- Cutting board
- Chef’s knife
- Measuring spoons
- Small bowl
- Wooden spoon or spatula
- Plate
- Serving dish
Step by Step Instructions
- Season the chicken with the kosher salt and toss it with 1 teaspoon cornstarch.
- Whisk the remaining 1 teaspoon cornstarch with the water to make a smooth slurry.
- Whisk the soy sauce, rice vinegar, honey, and raspberry preserves in a separate bowl.
- Heat 1 tablespoon neutral oil in a wok or large skillet over medium-high heat and cook the chicken for 6 to 8 minutes, until browned and the thickest piece reaches 165°F (74°C); transfer it to a plate.
- Add the remaining 1 tablespoon neutral oil, onion, bell pepper, and broccoli and stir-fry for 4 to 5 minutes, until crisp-tender.
- Add the ginger and garlic and stir-fry for 30 seconds.
- Pour in the raspberry-soy sauce, bring it to a boil, and stir in the cornstarch slurry until glossy.
- Return the chicken and its juices and toss for 1 minute, then gently fold in the fresh raspberries for 20 seconds so they warm without collapsing.
- Remove the Raspberry Ginger Chicken Stir-Fry from the heat, drizzle with the toasted sesame oil, and finish with the sesame seeds and green onions.
Variations & Serving Suggestions
- Replace fresh raspberries with equal-volume thawed and drained frozen raspberries.
- Replace raspberry preserves with equal-volume seedless blackberry preserves.
- Replace chicken breast with equal-weight boneless chicken thighs and cook to 165°F (74°C).
Enjoy experimenting!
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Raspberry Ginger Chicken Stir-Fry into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Raspberry Ginger Chicken Stir-Fry gently in a covered skillet over low to medium-low heat with a small splash of the original sauce to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
chef's knife, cutting board, measuring tools, small bowls, whisk, wok or large skillet, instant-read thermometer.
Check the thickest piece with an instant-read thermometer; poultry is ready at 165°F (74°C).
Recipe FAQs & Cooking Guidance
Can I use frozen raspberries?
Replace the 1/2 cup fresh raspberries with 1/2 cup thawed and well-drained frozen raspberries. Fold them in for only the final 20 seconds so they do not water down the glaze.
How do I keep the chicken tender?
Cut the chicken into even pieces, coat it with the measured cornstarch, cook it in one layer, and remove it as soon as the thickest piece reaches 165°F (74°C).
What can replace raspberry preserves?
Replace the 2 tablespoons raspberry preserves with 2 tablespoons seedless blackberry preserves. Keep the fresh raspberries for the final fruit note.
Can I prepare components ahead?
Cut the vegetables and whisk the raspberry-soy sauce up to one day ahead. Refrigerate them separately and make the cornstarch slurry shortly before cooking.