Stir-Fried Claypot Chicken with Ginger and Scallions

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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.

Juicy chicken pieces stir-fried in a sizzling claypot with aromatic ginger and scallions, finished with a savory caramelized sauce. This Vietnamese-inspired chicken recipe, ready in about 35 minutes, pairs bone-in chicken thighs, fresh ginger, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 20 min Serves 4 Vietnamese cuisine 350 cal/serving

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Ingredients

1 lb, cut into 1.5-inch pieces bone-in chicken thighs
2-inch piece, julienned fresh ginger
4 stalks, sliced into 2-inch pieces scallions
3, minced garlic cloves
2 tbsp dark soy sauce
1 tbsp fish sauce
1 tbsp brown sugar
2 tbsp vegetable oil
1/2 tsp black pepper
1/4 cup water

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a claypot or heavy-bottomed pan over medium-high heat until shimmering.
Step 2: Add 3 minced garlic cloves and 2-inch julienned fresh ginger, sautéing for 1 minute until fragrant but not burnt.
Step 3: Add 1 lb bone-in chicken thigh pieces, 1/2 tsp black pepper, and sear for 4-5 minutes, stirring occasionally until chicken starts to brown on all sides.
Step 4: Stir in 2 tbsp dark soy sauce, 1 tbsp fish sauce, and 1 tbsp brown sugar; mix well to coat chicken evenly.
Step 5: Add 1/4 cup water, cover the pot, reduce heat to medium-low, and simmer for 10 minutes until chicken is cooked through and tender.
Step 6: Remove the lid, add 4 sliced scallion stalks cut into 2-inch pieces, and cook uncovered for an additional 2 minutes until scallions are slightly wilted and sauce thickens to a glossy finish.
Step 7: Serve hot with steamed jasmine rice to soak up the flavorful sauce.