Asian chicken recipes with ginger and scallions stir-fry

Chef’s Secret: Alright, lean in — I’m going to tell you the kind of tiny kitchen trick that makes people ask if you hired a private chef. This ginger-and-scallion stir-fry starts like every good secret: a hot pan, a handful of simple ingredients, and one small technique that transforms sawing-on-chicken into restaurant-worthy magic. I learned it when I watched a chef flip a sizzling pile of aromatics and then toss in a quick cornstarch slurry that glazes everything like a mirror. The smell of toasted ginger hitting hot oil still makes me stop whatever I’m doing. If you want bright, punchy flavor and impossibly glossy sauce with chewy, juicy chicken — this is your trick.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Why This Recipe is Awesome

This stir-fry sings: the sharp warmth of **ginger**, the bright zip of **scallions**, and a glossy, savory sauce that clings to every bite of chicken. It cooks in a flash, so you get tender meat with slightly crisp edges and a sauce that’s both sweet and tangy. It’s so easy even your weeknight chaos can’t mess it up — plus it smells like dinner delivery, but better and cheaper.

Ingredients

For the Main Dish:

• 1 1/2 pounds boneless, skinless **chicken thighs** or breasts, thinly sliced against the grain
• 2 tablespoons **cornstarch**
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons neutral oil (canola, vegetable, or grapeseed)
• 1 tablespoon **sesame oil**
• 3 tablespoons fresh **ginger**, minced (about a 2-inch piece)
• 4 large **scallions**, white and green parts separated, thinly sliced
• 3 cloves **garlic**, smashed and minced
• 1 small red bell pepper, thinly sliced (optional for color)
• 1/4 teaspoon red pepper flakes (optional, for heat)

For the Sauce / Garnish (if applicable):

• 3 tablespoons **soy sauce** (or tamari for gluten-free)
• 1 tablespoon **rice vinegar**
• 1 tablespoon **hoisin sauce** or 1/2 tablespoon brown sugar
• 1 teaspoon toasted **sesame oil** (extra for finishing)
• 1/4 cup low-sodium chicken broth or water
• 1 teaspoon **cornstarch** mixed with 1 tablespoon water (slurry)
• 1 tablespoon sesame seeds and extra sliced scallions for garnish

How I Make It

Step 1:

Pat the sliced chicken dry and toss it with 2 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. This little dusting gives you those slightly crisp edges and helps the sauce stick. Heat a large skillet or wok over medium-high heat until it radiates heat — you want that pan hot enough to make the oil shimmer.

Step 2:

Add 2 tablespoons neutral oil and swirl. When the oil ripples, add the chicken in a single layer and let it sear without crowding; you may need two batches. Cook until the pieces develop golden, crisp edges, about 2–3 minutes per side. Hear that satisfying sizzle? That’s flavor happening.

Step 3:

Remove the chicken to a plate. In the same hot pan add 1 tablespoon sesame oil, then toss in the minced ginger and the white parts of the scallions. Stir for about 30–45 seconds until fragrant — the aroma will punch the room. Add the garlic and red pepper flakes, then the bell pepper if using, and let them wake up for another 30 seconds.

Step 4:

Pour in the sauce: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp hoisin or brown sugar, and 1/4 cup broth. Bring it to a simmer, then stir in the cornstarch slurry. The sauce will thicken and become glossy in 30–60 seconds. Return the chicken and toss to coat — you want each piece lacquered, not swimming.

Step 5:

Turn off the heat and fold in the green parts of the scallions. Finish with a drizzle of extra toasted sesame oil and a sprinkle of sesame seeds. Taste and adjust salt or a squeeze of lime if you want brightness. Serve immediately over steamed rice or noodles and watch everyone dive in.

Pro Tips

• Slice chicken thin and against the grain for tender bites that cook quickly.
• Keep your pan hot. A screaming-hot skillet seals flavor and gives you that coveted sizzle.
• Dry the chicken well before cornstarch — moisture fights crispiness.
• If your sauce gets too thick, whisk in a splash of warm water or broth; if it’s thin, simmer a few extra seconds.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken with firm **tofu** (press, cube, and toss in cornstarch) for a vegetarian option; expect chewier texture and excellent sauce absorption.
• Use **tamari** or coconut aminos to make this gluten-free — flavor shifts slightly sweeter with coconut aminos.
• Substitute **hoisin** with 1/2 tablespoon brown sugar + 1/2 tablespoon soy for a pantry-friendly swap.
• For dairy-free: this recipe already avoids dairy. If a recipe calls for butter elsewhere, use neutral oil or toasted sesame oil instead.

Variations & Tips

• Spicy twist: add 1 tablespoon chili garlic sauce to the sauce and a pinch more red pepper flakes.
• Ginger-forward: double the ginger for a bright, peppery kick that pairs great with steamed bok choy.
• Kid-friendly: omit red pepper flakes and hoisin; add a touch more brown sugar for a sweeter glaze.
• Vegetable boost: throw in snap peas, baby corn, or thin asparagus in Step 3 for color and crunch.
• Creative twist: finish with a splash of orange juice and zest for a citrus-ginger glaze that feels festive.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the chicken and sauce, cool completely, and store in an airtight container in the fridge up to 3 days. Reheat gently in a skillet over medium-low with a splash of water to loosen the sauce so it doesn’t dry out.

Can I double the recipe?

Sure thing. Use a very large wok or cook in two batches to avoid overcrowding. Timing stays nearly the same; just make sure the pan stays hot between batches.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping, and add a tiny splash of extra oil at the end for gloss.

How do I know it’s done?

Chicken should be golden at the edges and feel firm but still springy. Cut a piece: juices should run clear and the center should reach 165°F on an instant-read thermometer.

What if I don’t have ingredient X?

Missing scallions? Use a small shallot or extra garlic. No ginger? Use 1/2 teaspoon ground ginger in a pinch, but fresh packs more punch.

How I Like to Serve It

I love this over fluffy jasmine rice with a side of steamed broccoli or quick-pickled cucumbers for brightness. On hungry weeknights, I spoon it over buttery noodles and top with extra scallions and sesame seeds. It works for casual dinners and also travels well to potlucks — warm or room temperature, it still shines.

Notes

• Store leftovers in an airtight container up to 3 days. Reheat in a skillet with a splash of water to loosen the sauce.
• Always cook chicken to a safe internal temperature of 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this glossy, gingery stir-fry. It’s fast, flavorful, and oddly satisfying to make (and eat) — trust me, your kitchen will smell legendary.