This post may contain affiliate links. Please read my privacy policy.
Ginger and Scallion Chicken is a simple Chinese dish made with ginger, scallions, and chicken, in a mouthwatering and savory ginger-scallion sauce. It’s an easy-to-follow recipe that highlights these flavorful ingredients.
Chicken With Ginger And Scallion
Ginger and scallion chicken (姜葱鸡) is a traditional Chinese recipe.
Although the ingredients may seem simple, this dish is not easy to cook well. It requires considerable wok skills. As a result, I often use this style of cooking as a test when I visit a new Chinese or Cantonese-style restaurant.
If a chef can prepare a flavorful wok hei-infused ginger scallion sauce—whether it’s chicken, ginger scallion beef, ginger scallion crab, or ginger scallion fish—it’s a surefire sign that the food will be excellent.
At home, I enjoy cooking this dish when I want something quick and simple to pair with my steamed rice (a true 30-minute meal). Try this ginger scallion chicken recipe, and it will become a staple on your dinner table.
Recipe Ingredients
You’ll need the following ingredients for homemade scallion ginger chicken stir fry:
- Chicken Breast: Preferred, but chicken thighs can also be used.
- Potato Starch or Cornstarch: Used to coat the meat before stir-frying, making it more tender.
- Ginger: Young ginger is preferred, but regular or old ginger will work as well.
- Scallion: Cut into strips, separating the white parts from the green parts.
- Oyster Sauce: The primary seasoning for the ginger and scallion sauce.
- Sesame Oil: An essential ingredient in Chinese stir-fries.
- Shaoxing Wine: Adds unique aromas to the dish.
- Sugar, Salt, and White Pepper: Balances and enhances the flavor of the sauce.
See the recipe card for full information on ingredients.
Helpful Tips For Home Cooks
- I always marinate the chicken with potato starch (生粉/sheng fen). This is one of the secrets of Chinese cooking called velveting; it makes the meat extra tender and smooth. I once asked a master Chinese chef about this, and he told me that potato starch is preferred for its gelatinous texture, which helps tenderize the meat. You can also use cornstarch.
- He also told me that a wee bit of baking soda will do even more wonders to tenderize the meat, which you can learn all about it on “How to Tenderize Meat.”
- Make sure the wok or pan is hot before adding oil. A hot wok helps to achieve the desired wok hei (the charred aroma) and prevents sticking. Sauté ginger and scallions until fragrant before adding the chicken. This step releases their essential oils and enhances the overall flavor of the dish.
- Stir-fry the ingredients back and forth in the wok to ensure even cooking and to maintain the vibrant colors and textures of the chicken, ginger, and scallions.
Frequently Asked Questions
Yes, you can use chicken drumsticks. Simply debone them and cut the meat into bite-sized pieces. You can choose to discard the skin or leave it on, depending on your preference.
Yes, you can prepare the ginger scallion sauce ahead of time. Mix it and store in the refrigerator for up 1 week.
Yes, you can. Just add sliced red chili chilies to the recipe to increase the heat level.
This recipe is only 230 calories per serving.
What To Serve With Ginger Scallion Chicken
For a wholesome Chinese meal at home, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Ginger Scallion Chicken
Ingredients
- 1 piece (8oz/225g) chicken breast, deboned, skinned, and cut into thin pieces
- 1/2 tablespoon potato starch or cornstarch
- 3 tablespoons oil, one tablespoon for marinating chicken
- 2 inches (5cm) ginger, peeled and sliced into pieces
- 4 stalks scallions, cut into 2-inch (5 cm) lengths
Ginger Scallion Sauce:
- 2 tablespoons oyster sauce
- 1/4 teaspoon sesame oil
- 1/2 tablespoon Shaoxing cooking wine
- 1/4 teaspoon sugar
- 3 dashes white pepper
- 1 teaspoon potato starch or cornstarch
- 1/4 cup water
- salt, optional
Instructions
- Marinate the chicken with potato starch or cornstarch, then add one tablespoon of oil to seal in the juices. Set aside for 10 minutes.
- In a small bowl, combine all the ingredients for the Ginger Scallion Sauce. Stir well to mix and set aside.
- Heat a wok or skillet and add the remaining cooking oil. Once the wok is very hot and begins to smoke, add the ginger and stir for a few seconds. Add the white parts of the scallions and stir briefly. Then add the chicken, stirring continuously.
- When the chicken is just starting to cook through, add the Ginger Scallion Sauce to the wok or skillet. Toss and stir a few times to combine the ingredients and let the sauce thicken. Stir in the green parts of the scallions, mix quickly, then remove from heat. Serve immediately with steamed white rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
