Sautéed Ginger Chicken with Scallion and Soy Glaze

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken pieces sautéed with fresh ginger and scallions, finished in a savory soy glaze for a flavorful stir-fry. This Chinese-inspired comfort-food recipe, ready in about 25 minutes, pairs boneless chicken thighs, fresh ginger, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Chinese cuisine 320 cal/serving

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Ingredients

400 grams boneless chicken thighs
2 tablespoons, minced fresh ginger
3 stalks, sliced into 1-inch pieces scallions
3 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons vegetable oil
1 teaspoon brown sugar
3 cloves, minced garlic cloves
1/4 teaspoon red chili flakes
1 teaspoon cornstarch
2 tablespoons water

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Instructions

Step 1: Cut 400 grams boneless chicken thighs into bite-sized pieces and pat dry. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
Step 2: Add the chicken pieces and sauté for 5-6 minutes, stirring occasionally, until the edges turn golden and chicken is nearly cooked through.
Step 3: Stir in 2 tablespoons minced fresh ginger and 3 cloves minced garlic; sauté for 1 minute until fragrant but not burnt.
Step 4: In a small bowl, mix 3 tablespoons soy sauce, 1 teaspoon brown sugar, 1/4 teaspoon red chili flakes, and 2 tablespoons water with 1 teaspoon cornstarch until smooth.
Step 5: Pour the soy mixture into the skillet, stirring to coat the chicken. Add 3 sliced scallions and 1 tablespoon sesame oil, cooking for 2 more minutes until sauce thickens and clings to the chicken.