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:
Kim says
Made it. But doubled the sauce
Using 2 large chicken breast..
It’s good, very light feeling. Served with rice and roasted broccoli
Sarah Nevins says
So glad you enjoyed it! Thanks for coming back to leave a review!
Arundhuti says
Just made this, turned out AMAZING😍
Thank you!
Sarah Nevins says
I’m so pleased to hear that – thank you so much coming back to leave a review! 🙂
Stephen BUSH says
So good,best I ever made.hardest prep was cutting chicken,leave in freezer before you start.
Sarah Nevins says
Thanks Stephen! Really glad to hear you enjoyed it! Great tip about partially freezing the chicken too!
Tracey says
Came across this page when searching for Chinese recipes tonight., so I Made this tonight for me & my hubby .,
I liked the look of it and always fancied it from our local takeaway, but was always worried it wouldn’t be nice and a waste of money… well I had all the ingredients and made and served it with white rice and soft noodles.. and OMG … it was amazing .. I 100% will not be ordering it from the takeaway as it was so simple to make and tasted amazing .. even my fussy hubby loved it… thanks for sharing x can’t wait to try something else now xx
Tracey, Liverpool, England
Sarah Nevins says
Hi Tracey!
Thank you so much! That’s music to my ears! I’m so glad you guys enjoyed it so much – thanks for coming back to let me know your thoughts 🙂
Ingrid Exel says
Just cooked this dish!
Added a teaspoon of toasted sesame oil and instead of black pepper I stired in a few thin slices of scotch bonnet, plus I used a total of six spring onions instead of the recommended two… turned out incredible delicious!
Thank you for the wonderful recipe – it will become a regular on our menue!
Sarah Nevins says
Oooh – I bet those scotch bonnets really packed in a punch! I’m so glad you enjoyed this – thank you so much for coming back to leave a review!
Vickii says
Amazingly good!!
Sarah Nevins says
So thrilled you enjoyed it! Thanks so much, Vickii!
Ste says
Just made this and it was lovely, I will definitely be making this again. I did take a bit longer cooking it to ensure the fresh ginger was soft (20 min). Tasted just as good as my local takeaway
Sarah Nevins says
So glad you enjoyed it! Thanks so much for taking the time to come back and let me know how it went!
Claire says
Absolutely delicious!!
Sarah Nevins says
Thanks Claire!
Shelley says
Really nice but too much pepper for the palettes of small kids. Would cut it back a lot next time, I was weary and should have listened to my instincts. Next time as otherwise we loved this. We added some just steamed but still crunchy brocolli in the final step and that worked well with the dish.
Sarah Nevins says
Hi Shelley! Glad you still enjoyed it! Fair point about the pepper being too much for small children. I quite like the pop of pepper but I’d reduce the amount for kids too. Thanks so much for coming back to let me know what you thought of the recipe!
Vicky says
Made this recipe tonight – it was lush! Didn’t have oyster sauce so did half hoi sin and half soy instead. 6 year old and husband demolished it. Winner! Thank you
Sarah Nevins says
That’s great! So glad to hear that – thanks Vicky!