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Quick Soy-Ginger Chicken Stir-Fry with Tomato & Spinach
Fast, flavorful soy-ginger chicken stir-fry with cherry tomatoes and spinach—ready in about 25 minutes and great over jasmine rice.
Why this recipe works
This quick soy-ginger chicken stir-fry pairs juicy sliced chicken with halved cherry tomatoes and baby spinach for a bright, one-pan dinner. It’s suited to weeknights, cooks in about 25 minutes, and works well over jasmine rice.
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Key takeaways
Ready in ~25 minutes—15 min prep, 10 min cook.
Slice chicken thin for fast, tender cooking.
Add a little water if you want more sauce.
Recipe guide
This quick soy-ginger chicken stir-fry pairs juicy sliced chicken with halved cherry tomatoes and baby spinach for a bright, one-pan dinner. It’s suited to weeknights, cooks in about 25 minutes, and works well over jasmine rice.
A 25-minute stir-fry that delivers juicy chicken, bright tomatoes and wilted spinach in one pan.
- Ready in ~25 minutes—15 min prep, 10 min cook.
- Slice chicken thin for fast, tender cooking.
- Add a little water if you want more sauce.
Ingredients (serves 3–4)
400 g boneless skinless chicken breast, thinly sliced; 2 tbsp vegetable oil; 1 tbsp sesame oil; 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp oyster sauce; 1 tsp sugar; 200 g cherry tomatoes, halved; 150 g baby spinach; 2 scallions, sliced; 1 tsp toasted sesame seeds; salt and freshly ground black pepper to taste; cooked jasmine rice to serve (optional).
Quick method
1) Pat chicken dry, season with salt and pepper. Mix soy sauce, rice vinegar, oyster sauce, sugar and a splash of water for the sauce. 2) Heat vegetable oil over medium-high; stir-fry chicken in a single layer until just browned and nearly cooked (4–5 min). Remove. 3) Reduce heat to medium, add sesame oil, sauté garlic and ginger ~30 sec. Add tomatoes, cook 2–3 min until slightly softened. 4) Return chicken, pour sauce, toss and simmer 1–2 min until sauce thickens and chicken finishes cooking. 5) Stir in spinach until wilted, adjust seasoning, finish with scallions and sesame seeds. Serve over rice if using.
Timing, tips and swaps
Prep 15 min, cook 10 min. Slice chicken thinly across the grain for fast, tender cooking. If you like more sauce, add 2–4 tbsp water or chicken stock and simmer a minute longer. Swap oyster sauce for hoisin (similar sweetness) or use tamari for gluten-free. Add chili flakes or a dash of sriracha for heat.
Ingredients
- 400 g boneless skinless chicken breast, thinly sliced
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp oyster sauce
- 1 tsp sugar
- 200 g cherry tomatoes, halved
- 150 g baby spinach
- 2 scallions, sliced
- 1 tsp toasted sesame seeds
- Salt to taste
- Freshly ground black pepper to taste
- Cooked jasmine rice for serving (optional), 300 g
Instructions
- Pat chicken dry and season lightly with salt and pepper.
- Mix soy sauce, rice vinegar, oyster sauce, sugar and a splash of water to make the sauce.
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add chicken in a single layer and stir-fry until just browned and almost cooked through, about 4–5 minutes; remove and set aside.
- Reduce heat to medium, add sesame oil to the pan.
- Sauté garlic and ginger until fragrant, about 30 seconds.
- Add halved cherry tomatoes and cook until they begin to soften, 2–3 minutes.
- Return chicken to the pan, pour in the sauce, and toss to coat; simmer 1–2 minutes to thicken and finish cooking the chicken.
- Stir in baby spinach and cook until just wilted.
- Adjust seasoning with salt and pepper to taste.
- Remove from heat and sprinkle with sliced scallions and toasted sesame seeds.
- Serve immediately over cooked jasmine rice if using.
FAQs
Can I use thigh meat instead of breast?
Yes—boneless skinless thighs stay juicier and need similar cooking time if sliced thinly.
How do I prevent soggy tomatoes?
Use high heat, add tomatoes after aromatics, and cook only until they just soften (2–3 minutes) to keep texture.
Can I make this ahead?
You can prep ingredients and sauce ahead; cook just before serving. Reheated chicken is best gently warmed to avoid drying.