Easy Stir-Fried Chicken With Ginger and Scallions Recipe

By
Shao Z.
Shao Zhi Zhong is a contributing writer at Serious Eats.
Shao Z.
Shao Zhi Zhong is a Chinese-born and Philadelphia-raised food writer and recipe developer who specializes in Chinese home cooking. She's also a web designer.
Learn about Serious Eats' Editorial Process
Updated Jan. 27, 2022
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Quick and easy, this flavorful chicken stir-fry is custom-designed to be thrown together on a busy weeknight. Shao Z.

A simple and classic stir-fry that combines tender strips of lean marinated chicken breast with scallions and ginger. This light and easy dish comes together in under an hour.

Why this recipe works:

  • Marinating the chicken in a mixture of wine, soy sauce, oil, and cornstarch helps it retain moisture as it cooks.
  • Cooking a slice of ginger in the oil before stir-frying the remaining ingredients helps infuse the oil and layer flavors.
  • Stir-frying the ingredients in batches before adding them back together at the end ensures that you get properly high heat at each step, providing superior flavor and texture.

Recipe Facts

4.3

(4)

Active: 15 mins
Total: 45 mins
Serves: 2 to 3 servings

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Ingredients

  • 1/2 pound chicken breast, sliced about 1/8 inch thick

  • 1/4 teaspoon salt

  • 1/4 teaspoon sugar

  • 1/8 teaspoon ground white pepper

  • 1/2 teaspoon Shaoxing wine

  • 1/2 teaspoon soy sauce

  • 1 teaspoon plus 3 tablespoons vegetable oil, divided

  • 1/2 teaspoon cornstarch

  • 10 thin slices julienned ginger, plus one 1/4-inch-thick slice

  • 4 scallions, cut into 2-inch segments

  • 1 medium onion, sliced

  • 3 medium cloves garlic, finely minced (about 1 tablespoon)

  • Steamed rice, for serving

Directions

  1. Place the sliced chicken in a large bowl and add salt, sugar, ground white pepper, Shaoxing wine, soy sauce, 1 teaspoon oil, and cornstarch. Mix well and marinate for 30 minutes in the refrigerator.

  2. After 30 minutes, take the chicken out of the refrigerator. Heat 2 tablespoons of oil in a wok over high heat until smoking. Add the 1/4-inch-thick slice of ginger. Cook, stirring, for 30 seconds, then remove and discard the ginger.

  3. Add the chicken. Spread the chicken out with the spatula and cook without moving until slightly browned, about 1 minute. Continue to cook while stirring regularly until nearly cooked through, about 2 minutes longer. Transfer to a bowl and set aside.

  4. Heat remaining tablespoon oil in wok over high heat until smoking. Add the scallions and onions. Season with salt and cook, stirring, until the onions are tender, another 2 minutes. Return chicken to the wok along with julienned ginger and minced garlic. Cook, stirring, until fragrant, about 1 minute. Transfer to serving platter and serve immediately with rice.

Special equipment

Wok

This Recipe Appears In

Nutrition Facts (per serving)
499 Calories
19g Fat
53g Carbs
29g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 499
% Daily Value*
Total Fat 19g 25%
Saturated Fat 2g 12%
Cholesterol 64mg 21%
Sodium 309mg 13%
Total Carbohydrate 53g 19%
Dietary Fiber 5g 17%
Total Sugars 5g
Protein 29g
Vitamin C 15mg 76%
Calcium 73mg 6%
Iron 2mg 13%
Potassium 1082mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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