Stir-Fried Ginger Chicken with Scallions and Soy Glaze

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Tender chicken pieces stir-fried with fresh ginger and scallions, coated in a savory soy-based glaze for a quick and flavorful meal. 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 320 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.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 tbsp, julienned fresh ginger
• 4 stalks, sliced into 2-inch pieces scallions
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp cornstarch
• 3 tbsp water
• 1 tsp white sugar
• 2 cloves minced garlic

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Cut 1 lb boneless skinless chicken thighs into bite-sized pieces and toss with 1 tbsp cornstarch until evenly coated.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering and add the chicken pieces. Stir-fry for 4-5 minutes until golden and cooked through, then remove from the wok and set aside.
3. Step 3: Lower heat to medium, add 2 cloves minced garlic and 1 tbsp julienned fresh ginger to the wok, sauté for 30 seconds until fragrant but not browned.
4. Step 4: Add 3 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp white sugar, and 3 tbsp water to the wok, stirring to combine and bring to a simmer.
5. Step 5: Return the cooked chicken to the wok along with 4 sliced scallions (2-inch pieces), tossing everything together and cooking for another 2 minutes until the sauce thickens and coats the chicken.
6. Step 6: Drizzle 1 tsp sesame oil over the dish, toss briefly, then serve hot with steamed rice.