15 minute stir fry Chicken with Ginger and Spring Onion – a Chinese takeout favourite made easy!
Chicken with Ginger and Spring Onion
Out of the nearly 800 recipes shared here on A Saucy Kitchen, this Chicken with Ginger and Spring Onion is easily one of favourite recipes and most frequently repeated dinners in my house.
Credit and praise goes to Khoan Vong and his youtube video showing how to make his popular Chinese restaurant + takeout recipes at home.
Having tried a few of his recipes (including another favorite King Prawn Cashew Nuts) we have yet to be disappointed.
His whole channel is a really cool behind-the-scenes peak into running a Chinese take away. Definitely worth a browse if you love Chinese cuisine!
The recipe shared here is based off the one Khoan Vong makes in the video above.
I’ve adapted a few things to make it easier to follow along in a home kitchen as opposed to a professional kitchen with the extra-hot temperatures and speedy cooking methods.
it’s all in the prep
✔️Simple ✔️ speedy ✔️satisfying
Even without the open flame and extreme heat, this dish cooks fast. The key to ensuring the cooking process of this chicken dish is a breeze? Mise en place – the preparation!
Even the chicken cooks so fast you might not have time to prepare things as you cook. Before turning up the heat make sure you gather and prepare your ingredients.
- combine sauce ingredients
- prepare vegetables for stir frying
- cut chicken into very thin slices
In no time at all, you’ll be well on your way to enjoying your very own take-out style spring onion chicken stir fry!
Stir Fry Ingredients
- Garlic & Ginger – Finely chop or mince.
- Onion – Cut into thin slices.
- Spring Onion (Green Onions) – Use both the firm white stems and the leafy green part of the onion. Cut into 1-1 1/2 inch long slices.
- Chicken – Slice your chicken into pieces so thin you’re wondering if it might be too thin. Thin chicken = tender chicken.
Sauce Ingredients
- Gluten Free Oyster Sauce – It’s sweet and salty. Oyster sauce provides the umami in this recipe.
- The most specialised ingredient needed for this dish. If you can’t find gluten free oyster sauce in chain stores near you, try an Asian grocery store or amazon.
- Salt + Pepper +Sugar – A little of each goes a long way in enhancing the overall flavor.
- Water + Starch – Needed to make a cornstarch slurry for a thicker, silkier sauce.
Enjoy!
Let me know if you try this Chicken with Ginger and Spring Onion recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
When you’re all set serve your ginger chicken stir fry over rice or noodles. If you’re looking for a healthier meal option this goes well over a bed of cauliflower fried rice.
Enjoy!
Chicken with Ginger and Spring Onion
15 minute stir fry Garlic Ginger and Spring Onion Chicken - a Chinese takeout favourite made easy!
Ingredients
Sauce
- 1 tablespoon gluten free oyster sauce
- 1/2 teaspoon salt & black pepper, each
- 1/2 teaspoon sugar
- 1/3 cup water (80ml)
- 1 tablespoon corn starch or potato starch
Chicken & Veg
- 1 tablespoon cooking oil (15ml)
- 6 oz boneless, skinless chicken breast, sliced very thin
- 1/2 onion, sliced (white, brown or yellow)
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 2 spring onions, remove root ends then cut into thin strips about 1 inch long pieces
Instructions
- Sauce: In a small bowl combine the oyster sauce, salt, pepper, sugar, water and starch. Whisk to combine. Set aside.
- Warm oil in a wok or frying pan on a high heat. Add the sliced chicken pieces to the hot oil and cook quickly for a minute or two until it's no longer pink. Transfer the chicken to a small plate and set aside.
- Add the sliced onions to the same wok/pan. Add a little more oil if needed and sauté 2-3 minutes on a medium high heat to soften the onion. Add the ginger and the garlic and cook another minute.
- Add the chicken back to the wok along with the spring onions. Stir fry a minute to finish cooking the chicken.
- Add the combined sauce to the wok. Cook until the sauce turns into a thicker, saucy consistency.
- Remove from the heat. Transfer to a serving plate and serve over rice or noodles.
Notes
- Canola oil and vegetable oil are good neutral flavored oil options. Peanut oil and sesame oil are useful if you'd like to add a slight nutty flavor.
- Use the whole spring onion - both green part and white part
Nutrition Information
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Gluten Free Stir Fries Recipes
Hungry for more tasty stir fries? Check out some of my favourites below:
MSD says
I don’t have fresh ginger. Have you tried ground ginger in this recipe? Or no ginger?
Sarah Nevins says
Hi there! It might not have the same pop of flavour as fresh ginger but as a general rule of thumb you can substitute 1/4 tsp ground ginger for every 1 tbsp of fresh ginger. Hope that helps!
Malcolm ppeacock says
Ginger purée readily available at most supermarkets , I also added some sliced water chestnuts , worked very well ,
Sarah Nevins says
Ooh that’s good to know! Thanks Malcolm!
Jacqueline DSouza says
Omg!! My mum, dad and brother have always just loved this dish!! But during the COVID 19 crisis it was just impossible to order take out – so I made it at home and it was simply yummy!! I used fish sauce instead of oyster sauce and a red onion instead of a white onion. Thank you ever so much for this soul recipe!! Its a treasure
Sarah Nevins says
Yay! So glad you guys enjoyed it! Thanks so much for coming back to let me know what you thought 🙂
Richard says
This is a stunning dish. Better than anything I have had in a Chinese or Cantonese restaurant. Very quick, why would you bother paying (and waiting) for a takeaway when you can do this with some Jasmine rice at home in minutes.
Sarah Nevins says
Thanks Richard! so happy to hear you enjoyed it so much!
C says
So delish! For the sauce / marinade, I used about 4 tablespoons of apple 🍏 cider vinegar, 1 tablespoon of soy sauce, a few dashes of hot sauce and spices. Great with purple onion as well!
Sarah Nevins says
Thanks C! Glad you enjoyed it!
Kawthar says
We devoured this dish in minutes! I replaced the oyster sauce with soy sauce and would add more ginger next time. Thank you for this
Sarah Nevins says
Can’t ever go wrong with more ginger! So glad you liked it!
Rachel says
Just made this and it was fabulous! Tasted just like the Chinese and is cheap too; great for a student like me! Thanks!
Sarah says
Thanks Rachel!
John says
This is a fabulous recipe and doesn’t need changing in the slightest. I make this at least once a week now. Better than takeaway. Thank you.
Sarah Nevins says
Thanks so much John – so glad to hear that!
Sarah says
I just made this dish and it was delicious! I can honestly say it is the only oriental dish I have ever made that tastes EXACTLY like that in a Chinese restaurant. I added a chicken stock cube, Mirin and soy sauce to the water and then added quite a bit more water to the finished dish just because we like a lot of sauce and flavour, but because of the cornstarch it stayed nice and thick. Definitely one of my staples now – thank you!
Sarah says
That makes me so happy to hear! Thanks Sarah!
Teri says
I have just made this for our evening meal with brown rice and quinoa… it was so delicious. This has always been my favourite dish from the Chinese takeaway and I have always wanted to make it. This recipe was sooooo easy, although I added green peppers with the spring onions instead of the white onions. Thank you Sarah 🙂
Sarah says
Aww yay! So glad you liked it! Thanks Teri!
Thomas Philip says
I just made this dish for lunch and it was brilliant, so simple yet flavorful. Thank you for sharing this :).
Sarah says
I’m so glad you enjoyed it! Thanks so much for coming back to let me know what you thought, Thomas!
GiGi Eats says
This looks mouthgasmic!! I am drooling badly right now!
Sarah says
Thanks Gigi!