This Chicken with Ginger and Spring Onions is a humble Chinese stir fry dish loaded with chicken, spring onions, ginger, and delicious sauce. Crisp ginger strips make this dish very unique and aromatic. Simple, quick one-pan dinner that comes together in 30 minutes!
If I have only a few minutes to prepare dinner, I make quick stir fry dishes with chicken or beef and vegetables. These dishes are also our viewers' favourite and most popular recipes on my website.
Oyster sauce base stir fry sauce and ginger aroma makes this dish so flavourful and addictive. Just thinking of having this dish together with a bowl of fluffy jasmine rice makes me very hungry.
If you love restaurant and takeaway favourite Chinese dishes, you will definitely like our King Prawn Chop Suey and Beef In Black Bean Sauce recipes.
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Why you would love this recipe
- You need simple ingreidents and minimum preparation time.
- This humble dish can serve the whole family without breaking your bank.
- A fool proof recipe that very homecook can recreate this dish.
- No special cookware and untensil is needed.
Gather essential ingredients
You need to gather all the essential stir fry ingredients and prepare the sauce before you heat the wok. Most of these ingredients can be easily bought at local supermarkets. You don't need a trip to a Chinese grocery!
Chicken Breast - Thinly sliced chicken breast is ideal for this recipe. You can also try it out with chicken thigh, beef, lamb, pork, or prawns.
Velveting ingredients - To achieve the tender juicy chicken taste just like the restaurants and takeaways, you need to marinate the chicken slices with corn starch, baking soda, soy sauce, white pepper, sesame oil, and sugar. It's a Chinese method of tenderizing meat and you will be amazed by how succulent your chicken turns out.
Ginger - You will need a good amount of fresh ginger root. Cut the ginger into the same size thin strips. The spicy, pungent, peppery, warm aroma of fresh ginger creates this dish very flavourful.
Spring onions - Perfectly suited for Chinese stir-fries and is also known as green onions or scallions. Cut them into 2 inches pieces and separate the white part and green part. Instead of spring onions, you can also use garlic chives.
Onions - Add brown onions or sweet onions cut into thin slices. The sweet, pungent, savoury flavour onion slices are great for stir-fries.
Chilli pepper - You can add fresh red chilli pepper for a hint of heat. Instead of fresh chillies, a teaspoon of crispy chilli oil can be also added. Skip chillies if you prefer a mild flavour or kid-friendly version.
Classic Chinese Stir Fry Sauce
Oyster sauce, light soy sauce, sesame oil, sugar, and Shao Xing wine are must-have sauces if you love Asian stir-fries dishes. I add a dash of white pepper for a hint of spicy, musty flavour. All of these sauces can be bought at local supermarkets or Asian grocery stores.
If you want to adjust the salt intake, you can use low-sodium soy sauce instead of light soy sauce.
Simple Cooking Steps
- First, marinade the chicken with velveting ingredients and prepre the stir fry sauce. Gather and chop up the vegetables.
- Stir fry the chicken with large wok or pan, over medium-high heat for 2-3 minutes until seared.
- Next, add the ginger, garlic and stir fry until the ginger strips crisp up and follow with the vegetables, except the green part of sprin onions.
- Add the sauce and stir well until the sauce become thick and glossy.
- Turn off the heat, sprinkle green part of spring onions and combine well with everything. Serve together with plain rice or noodles.
FAQ
Simply serve it with a bowl of plain jasmine rice, egg fried rice or noodles. You can also pair it with Hot and Sour Soup, Chicken Spring Roll, or Crispy Honey Chilli Chicken and make it a wholesome family dinner.
You can prepare all the ingredients, marinate the chicken and mix the stir fry sauce ingredients one day ahead. Store them in an air-tight container and keep them in the fridge. And cook just right before serving.
Do not recommend freezing and this dish tastes best when freshly cooked. If you have any leftovers, you can store them in the fridge in an air-tight container. It usually lasts in the fridge for a couple of days.
Reheat it in the microwave or stovetop until piping hot. If the sauce is too thick you can add a splash of water. If the sauce is too watery, you can add a cornstarch slurry ( a mixture of water and corn starch ) and cook until the sauce becomes thick and glossy.
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📖 Recipe
Chicken with Ginger and Spring Onion Recipe
Ingredients
- 300 g Chicken Breast About 10.5oz, Boneless chicken breast or thigh, cut thin slices
- 1 thumb Ginger Cut thin strips
- 3-4 Spring Onion Cut 2" pieces, Separate the white and green parts.
- ½ Onion Cut thin slices
- 3-4 cloves Garlic Finely chopped
- 1 Red chilli pepper Cut thin slices
- 2-3 tbsp Vegetable oil Or neutral flavour oil
Chicken Marinade
- 2 tsp Light soy sauce or all-purpose soy sauce
- 1 tsp Sesame oil
- 1 tsp Sugar
- ¼ tsp White pepper
- ½ tsp Baking soda
- 1 tsp Corn starch
Sauce
- 2 tbsp Oyster sauce
- 1 tbsp Light soy sauce or regular all-purpose soy sauce
- 1 tsp Shao Xing wine
- 2 tsp Sugar
- ¼ tsp White pepper
- 1 tsp Sesame oil
- 1 tsp Corn starch
Instructions
- First, season the chicken slices with corn starch, sesame oil, sugar, baking soda, soy sauce, white pepper. Mix it well and marinate for 15 minutes. Add all the stir fry sauce ingredients in a small bowl. Mix it well and set it aside.
- Heat the large wok/pan over medium-high heat. Drizzle 2 tablespoons of oil, then add marinated chicken slices and stir fry for 2-3 minutes or until the chicken is cooked through.
- Push the chicken to one side of wok, drizzle a bit more oil, add chopped garlic and ginger strips and stir fry for 1 minute until the ginger strips start to crisp up. Then, follow with the onion slices, chillies, and white part of spring onions.
- Next, pour the stir fry sauce and cook until the sauce become thick and glossy.
- Turn off the heat, stir in green part of spring onions and transfer to serving plate. Serve with plain rice or noodles.
Video
Notes
- Customize the ingredients - You don't need to add the exact same ingredients. Add any of your favourite stir fry vegetables or protein.
- Shao Xing Wine - is a Chinese cooking rice wine, you can swap it with Japanese mirin, or dry sherry. For halal or non-alcohol version, add a splash of rice vinegar instead or you can omit it.
- What oil is best for stir fry? Use vegetable oil, sunflower, canola, peanut, or neutral flavour oil for this dish.
Penny says
Absolutely delicious and authentic! Easy to prepare and very fast to cook. I will definitely cook this again.
Teresa says
This is a family favourite already - I have been thinking about serving for a lunch for 16 - any tips cooking for a large group please? Can I use a large saucepan instead of a wok ?
Khin says
Hi Teresa, for a big batch for 16 people, you can increase portion size in the recipe card. Prepare all the chicken marinade, vegetables, and stir fry sauce ahead. Use a large wok or pan and stir-fry in 3-4 batches. Hope this helps.
Kona Bella says
Made this 3.17.24. It was delicious. We added shredded carrots, jicama,cabbage, pineapple and mushrooms to the chicken with ginger and spring onions and voila, best dinner. I made a side of potstickers and rice. Yum!
Vicki Zvargulis says
A very good recipe. I used some red capsicum strips instead of chilie and snow peas.
Khin says
Must be so good with capsicums and snow peas. I like to add different veggies too. Glad that you enjoyed it, Vicki. Thanks for sharing your feedback.
Samm says
Excellent dish! This tastes just like it came from a restaurant and my family couldn't get enough. One of the dishes going into our recipe rotation for sure. 🙂
Khin says
Happy that you and your family enjoyed this recipe, Samm. We cook it very often and love to pair it with plain jasmine rice.
Rosie says
This is absolutely delicious. It literally tastes like its from a restaurant and the chicken is so tender and juicy! Thanks so much, this is going to become a staple recipe in our home 🙂
Lorianne says
This is going to be a new family favourite! The children even ate the spring onions without complaining! I added broccoli for a little extra veg and I think I’ll double the sauce when I make again. Thank you so much for another amazing recipe.
Helen Roberts says
Just fabulous, so easy to make. My new favourite dish.
Khin says
Happy that you enjoyed it, Helen. Thanks for trying out and sharing feedback.
Phil says
I am new to Chinese cooking. Just got a nice new non-stick Wok. This recipe turned out to be delicious and just like restaraunt food :-).
Thanks for the recipe Khin.
Khin says
Hi Phil, so glad that you enjoyed this ginger chicken recipe. It's one of our go-to stir fry that we love to cook on our busy days. Thanks for sharing feedback with us.
roisin kelly says
Wow, thank you for this. So much tastier and healthier than the take away.
Liz says
First time trying this recipe and my husband and i really enjoyed it! He couldn't stop eating it lol. Instead of rice wine I used apple cider vinegar (my substitute for any alcoholic ingredient). I also added broccoli because I wanted more veg so it all worked out wonderfully 😊
Khin says
Sounds delicious with broccoli! We love to add different veggies too. Great substitute! Apple cider's taste and smells are very similar to rice wine and rice vinegar. Thanks for trying out and sharing feedback!
Cathie Inches says
Khin
I love your recipes this is the third I’ve made at home. Next time I won’t add all the pepper but otherwise delicious
Thanks you
Cathie
Khin says
Happy that you enjoyed our recipes, Cathie! Thank you for sharing feedback.
Ash says
Where can I buy halal mirin or cooking wine? Do you have any recommendations? Ginger and spring onion chicken is my husband's favourite takeout. So I would love to try your recipe.
Khin says
Hi Ash, if you are looking for non-alcohol cooking wine, you can find halal mirin in Hinode and Honteri brands on Amazon online. Or you can also add a splash of rice vinegar with a dash of sugar. Hope this helps and hope you enjoy this recipe.
Martha says
Tried your ginger chicken today. It was so good. I just added extra sauce and shredded carrots as my husband love to have it over the rice with loads of sauce.
Khin says
Sounds delicious with extra sauce! Thank you for trying out and sharing feedback, Martha!