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Ginger Scallion Chicken

Tender chicken thighs stir-fried with fresh ginger, garlic, and abundant scallions in a light savory sauce for an authentic, high-protein Chinese dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
  • 2 bunches scallions (green onions) cut into 2-inch pieces
  • 3 tablespoons fresh ginger cut into matchsticks or thinly sliced
  • 3 cloves garlic minced
  • 2 tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar optional
  • 2 tablespoons vegetable oil (or peanut oil)
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 teaspoon cornstarch optional, for marinade
  • Red chilies optional, for heat

Equipment

  • Wok or large skillet
  • knife
  • cutting board
  • mixing bowls

Method
 

  1. In a bowl, toss the chicken pieces with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch if using. Let sit for 10 minutes.
  2. Heat the vegetable oil in a wok or large skillet over high heat until it just begins to smoke.
  3. Add the chicken in a single layer. Let it sear undisturbed for 2-3 minutes to get a golden crust, then stir-fry until almost cooked through. Remove chicken and set aside.
  4. Add a little more oil if needed. Toss in the ginger matchsticks and garlic. Stir-fry for 30 seconds until fragrant.
  5. Add the white parts of the scallions first, stir-frying for 1 minute. Then add the green parts and the chicken back into the pan.
  6. Pour in the remaining soy sauce, oyster sauce, Shaoxing wine, sesame oil, and sugar. Toss everything together on high heat for 1-2 minutes until the sauce coats the chicken and scallions are wilted but still vibrant.
  7. Serve immediately over steamed rice while the wok hei is fresh.

Notes

Storage: Best enjoyed immediately. Leftovers keep for up to 2 days refrigerated but scallions lose crispness. Substitutions: Use chicken breast but watch cooking time carefully. For soy-free, use coconut aminos. Dry sherry or chicken broth with vinegar can replace Shaoxing wine. Serving Suggestions: Serve over steamed jasmine rice, cauliflower rice, or with sautéed bok choy. Pro Tip: Don't skimp on the ginger - the balance between spicy ginger and sweet charred scallions is key. Get the wok screaming hot for authentic wok hei flavor.