Stir-Fried Twelve-Spice Chicken with Ginger and Scallions

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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.

A savory stir-fry featuring tender chicken infused with a blend of twelve aromatic spices, bright ginger, and fresh scallions for a flavorful dish. This Chinese-inspired New Year's recipe, ready in about 25 minutes, pairs boneless chicken thighs, ginger, finely minced, scallions, chopped 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.

Prep: 10 min Cook: 15 min Serves 4 Chinese cuisine 320 cal/serving

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Ingredients

1 lb boneless chicken thighs
2 tbsp ginger, finely minced
4 stalks scallions, chopped
3 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
3 cloves garlic, minced
1 tsp twelve-spice blend (cinnamon, star anise, cloves, fennel, cumin, coriander, black pepper, Sichuan peppercorn, ginger powder, cardamom, nutmeg, dried chili flakes)
1 tsp brown sugar
1/2 tsp salt
1/4 cup water

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Instructions

Step 1: Pat dry 1 lb boneless chicken thighs and cut into 1-inch pieces. Toss with 1 tsp twelve-spice blend and 1/2 tsp salt to coat evenly.
Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 3 cloves minced garlic and 2 tbsp finely minced ginger, sautéing for 30 seconds until fragrant.
Step 3: Add the chicken pieces and stir-fry for 5-6 minutes until edges turn golden and chicken is nearly cooked through.
Step 4: Stir in 3 tbsp soy sauce, 1 tsp brown sugar, and 1/4 cup water. Cook for 2-3 minutes until the sauce thickens and coats the chicken.
Step 5: Drizzle 1 tbsp sesame oil and fold in 4 chopped scallions. Remove from heat and serve immediately with steamed rice.