Soy Ginger Stir Fry

Prep Time: 10 minutes                  Cook time: 25 minutes                  Yield: 4 servings



  • 6 large, boneless skinless chicken thighs
  • 1 tsp dried ginger
  • Pinch of salt and pepper
  • Vegetable Oil
  • ½ cup Witt’s Pickles Soy Ginger Carrots
  • ½ cup pickling liquid
  • ½ cup chicken stock
  • Soy sauce and/or hot sauce to taste


  1. Slice chicken thighs into ½ in. wide strips and dust with ginger, salt, and pepper.
  2. Add them to a very hot sauté pan with just enough oil to coat the bottom. Cook them on high heat, stirring very often, until they are browned on all sides. 
  3. Using a slotted spoon, remove them from the pan to a plate and cover very loosely with aluminum foil. 
  4. Add the Witt’s Pickles Soy Ginger Carrots to the pan, and sauté until the start to brown around the edges. 
  5. Add the pickling liquid to the hot pan and scrape up any little bits the chicken left behind, then turn the pan to medium low heat. 
  6. While the liquid simmers whisk the chicken stock and cornstarch together to form a slurry, then add this to the pan and whisk it together. 
  7. Once this reaches a simmer, return the chicken to the pan and stir to coat everything with the sauce and simmer for a few minutes until the sauce is thick and the chicken is cooked through.  Add soy sauce, sambal, or sriracha to your salt and spice preferences.