Stir-Fried Chicken with Ginger and Scallions in Soy Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken pieces stir-fried with fresh ginger and scallions in a savory soy sauce glaze, ideal for a quick Asian-inspired meal. This asian-inspired chicken ready in about 20 minutes blends fresh ginger, julienned, soy sauce, sesame oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until hot but not smoking. Add 1 lb boneless chicken thighs cut into 1-inch pieces and stir-fry for 4-5 minutes until golden brown and cooked through.
  2. Step 2: Push chicken to the side and add 3 minced garlic cloves and 1 tbsp julienned fresh ginger to the center of the pan. Stir-fry for 30 seconds until fragrant.
  3. Step 3: Add 3 tbsp soy sauce, 1 tsp brown sugar, 1/4 tsp black pepper, and 1 tbsp sesame oil to the pan. Toss everything together with 4 sliced scallions and stir-fry for another 2 minutes until sauce thickens slightly and coats the chicken evenly.
  4. Step 4: Remove from heat and serve hot with steamed rice.

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Frequently asked questions

How long does Stir-Fried Chicken with Ginger and Scallions in Soy Sauce take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Chicken with Ginger and Scallions in Soy Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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

Asian chicken 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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