Start by heating the avocado oil in a large skillet over medium-high heat. If you have a 12-inch skillet or wok, it’s perfect for this recipe. Look for the oil to shimmer, signaling it's ready to sauté.
Add the yellow onion, red bell pepper, broccoli, and carrot to the skillet. Sprinkle some salt over the veggies and stir occasionally. Cook until the vegetables start to soften, which should take about three minutes. You want them to be vibrant and just tender.
Next, stir in the grated ginger and minced garlic. Continue cooking for another one to two minutes, until the garlic is fragrant and lightly golden. This is where the magic happens, and your kitchen will start smelling amazing.
Push the sautéed vegetables to one side of the skillet and add the raw chicken strips to the empty space. Let them sear for two to three minutes. You should see them turning golden brown before mixing them with the veggies.
Pour in the liquid aminos, red chili sauce, and fish sauce if you're using it. Stir everything together, ensuring the chicken is well coated with the sauce. Reduce the heat to medium and cover the skillet with a lid.
Cook for an additional four to six minutes, or until the chicken is cooked through and the vegetables reach your desired tenderness. It’s important to stir occasionally to avoid sticking and burning.
Once the chicken is fully cooked, you can serve the stir fry immediately. If you prefer a thicker sauce, increase the heat and cook until some of the liquid evaporates. However, I find the juicy sauce pairs beautifully with rice.
Serve your Garlic Ginger Chicken Stir Fry hot over steamed rice or noodles. Enjoy the explosion of flavors!
