Stir-Fried Ginger Chicken with Scallions

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 drafted and published.

Tender chicken pieces stir-fried with fresh ginger and scallions for a quick, flavorful Chinese-inspired dish. This Chinese-inspired Valentine’s Day recipe, ready in about 25 minutes, pairs boneless chicken thighs, fresh ginger, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 15 min Serves 3 Chinese cuisine 320 cal/serving

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Ingredients

400 grams boneless chicken thighs
2 tbsp, finely julienned fresh ginger
4 stalks, sliced into 2-inch pieces scallions
3 tbsp soy sauce
2 tbsp vegetable oil
1 tsp sesame oil
1 tbsp cornstarch
2 tbsp water
1 tsp sugar
1/2 tsp salt

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Instructions

Step 1: Cut 400 grams of boneless chicken thighs into bite-sized pieces and toss with 1 tablespoon cornstarch to coat evenly.
Step 2: In a small bowl, mix 3 tablespoons soy sauce, 1 teaspoon sugar, 2 tablespoons water, and 1/2 teaspoon salt; set aside as the stir-fry sauce.
Step 3: Heat 2 tablespoons vegetable oil in a wok over medium-high heat until shimmering; add 2 tablespoons finely julienned fresh ginger and stir-fry for 30 seconds until fragrant.
Step 4: Add the chicken pieces to the wok and stir-fry for 5-6 minutes until the chicken is cooked through and lightly browned.
Step 5: Pour the prepared sauce over the chicken and stir well; cook for another 2 minutes until the sauce thickens and coats the chicken.
Step 6: Stir in 4 sliced scallion stalks and 1 teaspoon sesame oil, tossing for 30 seconds to blend flavors before serving hot.