Sautéed Ginger-Scallion Chicken Stir Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken pieces stir-fried with fresh ginger and scallions create a fragrant and savory dish perfect for a quick weeknight dinner. This chinese-inspired stir fry ready in about 25 minutes pairs grams boneless chicken thighs, grams fresh ginger, stalks scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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: 15 min Cook: 10 min Serves 3 Chinese cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Thinly slice 400 grams boneless chicken thighs into bite-sized pieces. In a small bowl, mix 2 tbsp soy sauce, 1 tsp cornstarch, and 2 tbsp water, then toss the chicken with this marinade and let sit for 10 minutes.
  2. Step 2: Peel and finely julienne 20 grams fresh ginger and thinly slice 4 scallions into 1-inch lengths, keeping the white and green parts separate. Mince 3 garlic cloves.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken and stir-fry for 4-5 minutes until the chicken is no longer pink and begins to brown.
  4. Step 4: Push the chicken to one side of the pan and add the minced garlic, julienned ginger, and the white parts of the scallions to the empty space. Sauté for 1-2 minutes until fragrant and slightly softened.
  5. Step 5: Mix everything together, add 1 tbsp sesame oil, 1/2 tsp salt, and 1/4 tsp white pepper, then toss and stir-fry for another minute until the sauce lightly coats the chicken and the scallion greens have wilted.

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Frequently asked questions

How long does Sautéed Ginger-Scallion Chicken Stir Fry take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Ginger-Scallion Chicken Stir Fry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grams boneless chicken thighs from drying out.

Can I substitute ingredients in Sautéed Ginger-Scallion Chicken Stir Fry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Ginger-Scallion Chicken Stir Fry for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Ginger-Scallion Chicken Stir Fry?

Chinese stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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