Chicken And Green Onion Stir-Fry

🥢 Chicken and Green Onion Stir-Fry

Table of Contents

📝 Introduction:

This savory stir-fry brings together tender chicken slices and caramelized green onions in a simple, garlicky soy sauce glaze. It’s fast, flavorful, and pairs perfectly with rice or noodles. Inspired by Chinese-style stir-fries, it’s both comforting and bold with just a hint of spice.

⏱️ Prep & Cook Time:

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 2–3

🛒 Ingredients:

For the stir-fry:

1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced

1 bunch green onions (scallions), cut into 2-inch pieces

2 garlic cloves, minced

1 tbsp fresh ginger, minced (optional)

1 tbsp neutral oil (like canola or avocado)

Marinade:

1 tbsp soy sauce

1 tsp cornstarch

½ tsp sesame oil

Pinch of white pepper (or black)

Stir-fry Sauce:

2 tbsp soy sauce

1 tbsp oyster sauce (or hoisin sauce)

1 tsp sugar or honey

1 tbsp rice vinegar or Shaoxing wine

1 tsp chili garlic sauce or sriracha (optional for heat)

2 tbsp water

🍳 Instructions:

1. Marinate the chicken:

Toss sliced chicken with soy sauce, cornstarch, sesame oil, and white pepper. Set aside for 10 minutes.

2. Make the sauce:

In a small bowl, whisk together soy sauce, oyster sauce, sugar, vinegar, chili sauce, and water.

3. Stir-fry the chicken:

Heat oil in a large skillet or wok over medium-high heat. Add chicken in a single layer, sear without stirring for 2 minutes, then stir-fry until nearly cooked through (about 4–5 minutes). Remove to a plate.

4. Cook aromatics and onions:

Add a bit more oil if needed. Sauté garlic, ginger, and green onions for 1–2 minutes until fragrant and slightly charred.

5. Combine and finish:

Return chicken to the pan. Pour in the sauce and stir-fry for 1–2 more minutes until sauce thickens slightly and coats everything.

6. Serve:

Serve hot over steamed jasmine rice, brown rice, or noodles. Garnish with extra green onions or sesame seeds.

💡 Tips:

Thighs vs breasts: Chicken thighs stay juicier but breasts work well if sliced thinly.
Want extra veg? Add bell pepper, snap peas, or bok choy for a veggie boost.
Make it saucier: Double the sauce if you like more to coat rice or noodles.
Meal prep: Store in the fridge up to 3 days — reheats well in a pan or microwave.

❓ Q&A:

Q: Can I use beef or tofu instead?
A: Yes! Use flank steak slices or pressed tofu, prepared the same way.

Q: Is oyster sauce necessary?
A: It adds richness, but you can substitute hoisin or more soy sauce with a pinch of sugar.

Q: How do I get a “wok-char” flavor at home?
A: Use high heat and don’t overcrowd the pan — cook in batches if needed.

🍽️ Nutrition (Per Serving – Approx. 1/3 recipe):

Calories: 310

Protein: 34g

Fat: 13g

Carbs: 10g