Stir-Fried Chicken with Ginger and Scallion Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken pieces stir-fried with fresh ginger and scallions in a savory soy-based sauce, delivering a fragrant and balanced flavor. This chinese-inspired chinese ready in about 25 minutes pairs boneless skinless chicken thighs, julienned fresh ginger, stalks, sliced thinly 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.

★ 4.3 (9 ratings) Prep: 10 min Cook: 15 min Serves 4 Chinese cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut 1 lb boneless skinless chicken thighs into bite-sized pieces and toss with 1 tbsp cornstarch to lightly coat.
  2. 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.
  3. Step 3: Add 2 tbsp julienned fresh ginger and 4 sliced scallion stalks to the wok, stirring continuously for 1 minute until fragrant.
  4. 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.
  5. Step 5: Drizzle 1 tsp sesame oil over the dish, give a final toss, and remove from heat to serve hot with steamed rice.

Frequently asked questions

How long does Stir-Fried Chicken with Ginger and Scallion Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 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 Stir-Fried Chicken with Ginger and Scallion Sauce?

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 julienned fresh ginger from drying out.

Can I substitute ingredients in Stir-Fried Chicken with Ginger and Scallion Sauce?

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 Stir-Fried Chicken with Ginger and Scallion Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Stir-Fried Chicken with Ginger and Scallion Sauce?

Chinese chinese 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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