Stir-Fried Chicken with Ginger and Scallion Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 developed and reviewed.

Tender chicken pieces stir-fried with fresh ginger and scallions in a savory soy-based sauce, delivering a fragrant and balanced flavor. This Chinese recipe, ready in about 25 minutes, pairs boneless skinless chicken thighs, fresh ginger, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, 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 4 Chinese cuisine 310 cal/serving

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Ingredients

1 lb boneless skinless chicken thighs
2 tbsp, julienned fresh ginger
4 stalks, sliced thinly scallions
3 tbsp soy sauce
1 tbsp shaoxing wine
1 tbsp cornstarch
2 tbsp vegetable oil
1 tsp sesame oil
1 tsp granulated sugar
1/4 cup water

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Instructions

Step 1: Cut 1 lb boneless skinless chicken thighs into bite-sized pieces and toss with 1 tbsp cornstarch to lightly coat.
Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering, then add the chicken pieces and stir-fry for 4-5 minutes until the edges turn golden and the chicken is nearly cooked through.
Step 3: Add 2 tbsp julienned fresh ginger and 4 sliced scallion stalks to the wok, stirring continuously for 1 minute until fragrant.
Step 4: Pour in 3 tbsp soy sauce, 1 tbsp shaoxing wine, 1 tsp granulated sugar, and 1/4 cup water; toss everything together and cook for another 2-3 minutes until the sauce thickens and coats the chicken.
Step 5: Drizzle 1 tsp sesame oil over the dish, give a final toss, and remove from heat to serve hot with steamed rice.