Chicken · Asian · 20 min
Spicy Ginger Chicken Stir-Fry with Noodles, Carrots & Bok Choy
- 20 min
- 2–6 servings
- 676 kcal / serving
Spicy Ginger Chicken Stir-Fry with Noodles, Carrots & Bok Choy offers a satisfying mix of tender chicken, crisp vegetables, and glossy noodles with a bright ginger-chili kick. It comes together quickly on weeknights using simple pantry sauces.
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Ingredients
- 3baby bok choy
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ½ lbground chicken
- ½ (10 oz) bagshredded carrots
- 5 ozspaghetti pasta
- ½ mediumyellow onion
- yellow onions
From the pantry: chili-garlic sauce, salt, stir-fry sauce, toasted sesame oil
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grater (optional) · measuring cups · measuring spoons · medium saucepan · nonstick skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 3baby bok choy
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ½ (10 oz) bagshredded carrots
- ½ mediumyellow onion
- yellow onions
Meat & seafood
- ½ lbground chicken
Pantry & dry goods
- 5 ozspaghetti pasta
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby bok choy | 3 | 6 | 9 |
| garlic | 1 clove | 2 cloves | 3 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| ground chicken | ½ lb | 1 lb | 1 ½ lb |
| shredded carrots | ½ (10 oz) bag | 1 (10 oz) bag | 1 ½ (10 oz) bags |
| spaghetti pasta | 5 oz | 10 oz | 15 oz |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Bring a pot of salted water to a boil and cook the pasta until tender, about 8–10 minutes; drain when done.
- Peel and slice the yellow onion; mince the garlic.
- Heat a skillet over medium-high heat to warm it up.
- Peel and mince the ginger.
- Add oil to the hot skillet, then the onion, garlic, ginger, and ground chicken; cook, breaking the meat apart, until browned and crumbly, about 4–5 minutes.
- Trim bok choy and cut into strips; add to the skillet with the shredded carrots, stir-fry sauce, and chili-garlic sauce; cook until the vegetables soften, about 3–4 minutes.
- Drain the pasta and add it to the skillet; toss to combine and remove from heat.
- Divide the stir-fry among plates or bowls and serve.
Two tips
- Leftovers keep in the fridge for 2–3 days; reheat gently in a skillet.
- For extra heat, drizzle in a little more chili-garlic sauce and a touch of toasted sesame oil before serving.
Nutrition per serving
- Calories
- 676 kcal
- Protein
- 40 g
- Carbs
- 85 g
- Fat
- 20 g
- Fiber
- 7 g
- Sodium
- 732 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.