Scallion and Ginger Chicken Stir Fry
Elevate your weeknight dinner game with this quick and flavorful Scallion and Ginger Chicken Stir Fry! Tender bite-sized pieces of marinated chicken are perfectly seared and tossed with aromatic ginger, garlic, and vibrant scallions in a savory soy and oyster sauce glaze. This streamlined recipe, ready in just 25 minutes, strikes the perfect balance of tangy, smoky, and umami flavors, with a hint of sesame oil for depth. Whether you pair it with fluffy steamed rice or noodles, this one-pan dish delivers a restaurant-quality meal right from your kitchen. Ideal for busy nights, this recipe is as easy to make as it is delicious to eat!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 6 stalks scallions (green onions)
- 1 inch piece fresh ginger
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 2 garlic cloves
- 0.5 teaspoon white pepper (optional)
- 0.5 teaspoon salt
Instructions
Thinly slice the chicken breast into bite-sized pieces. Place them in a bowl and marinate with 1 tablespoon of soy sauce, cornstarch, and white pepper (if using). Mix well and set aside for 10 minutes.
While the chicken marinates, prepare the vegetables. Cut the scallions into 2-inch pieces, separating the white and green parts. Peel the ginger and cut it into thin matchsticks. Mince the garlic cloves.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, oyster sauce, sesame oil, and water to create a stir-fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes until the pieces are cooked through and lightly browned. Remove the chicken from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Toss in the ginger and garlic, stirring quickly until fragrant, about 30 seconds.
Add the white parts of the scallions to the wok. Stir-fry for 1 minute, then return the cooked chicken to the wok.
Pour in the stir-fry sauce and mix everything well. Let the sauce coat the chicken and vegetables evenly, cooking for an additional 1-2 minutes.
Add the green parts of the scallions, give everything a quick toss, and turn off the heat.
Transfer to a serving dish and serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5432 mg | 236% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.1 g | ||
| Protein | 146.1 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1773 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
