15 minute stir fry Garlic Ginger and Spring Onion Chicken – a Chinese takeout favourite made easy!
I can’t even begin to count the number of times we’ve had this Ginger and Spring Onion Chicken over the past month. It’s a real dinnertime victory in our house when I find a chicken dish that both Mike & I are both obsessed with.
Since making the first variation of this based on a youtube video we found a while back we’ve been making it nonstop. With a dish this easy and delicious there’s no reason not to.
Ginger and Spring Onion Chicken
You’re only 15 minutes and one pan away from making your very own Chinese takeout fake-out dish. The base flavours here are nothing fancy – just garlic, ginger and onions.
The sauce ingredients are also pretty straight forward with the most specialised ingredient being the oyster sauce (<-affiliate link). You’ll need to double check and guarantee that the oyster sauce is gluten free as many do contain gluten. I’ve found that a lot of healthy food stores like Sprouts and Whole Foods usually carry gluten free oyster sauce, but if you’re struggling to find any then Amazon is always a great place to look.
Tips
- Prep. This dish cooks fast so I recommend prepping all of your ingredients before your start cooking. Have all of your vegetables chopped up and your sauce mixed together because the second your start quick frying the chicken it will be over before you know it.
- Slice your chicken thin. The most obvious difference between a takeout stir fry and a homemade stir fry is how the chicken is prepped. The thinner the chicken the more tender it becomes which makes it easier to reheat and less likely to become chewy. Slice it so thin you’re wondering if maybe it might be too thin.
When you’re all set serve this chicken over rice or noodles. If you’re looking for a healthier meal option this goes well over a bed of cauliflower fried rice.
Enjoy!
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Garlic Ginger and Spring Onion Chicken
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 & pepper each
- 1/2 teaspoon sugar
- 1/3 cup | 80 ml water
- 1 tablespoon arrowroot starch, or cornstarch
Chicken & Veg
- 1 tablespoon | 15 ml cooking oil
- 6 oz boneless, skinless chicken breast, sliced very thin
- 1/2 onion, sliced (white, brown or yellow)
- 2 cloves garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 2 green onions, ends removed and cut into 1 inch long pieces
Instructions
- Combine the oyster sauce, salt, pepper, sugar, water and starch to a small cup and whisk to combine. Set aside.
- Warm the oil in a wok or skillet on a high heat. Add the chicken 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/skillet. Add a little more oil if needed and sauté for a minute to soften the onion. Add the ginger and the garlic and cook another minute.
- Add the chicken back to the wok along with the green 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 and serve over rice or noodles and enjoy!
Nutrition Information:
Yield:
2Amount Per Serving: Calories: 203Saturated Fat: 1gCholesterol: 54mgSodium: 933mgCarbohydrates: 10gSugar: 2gProtein: 18g
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.
Thanks Richard! so happy to hear you enjoyed it so much!
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!
Thanks C! Glad you enjoyed it!
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
Can’t ever go wrong with more ginger! So glad you liked it!
Just made this and it was fabulous! Tasted just like the Chinese and is cheap too; great for a student like me! Thanks!
Thanks Rachel!
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!
That makes me so happy to hear! Thanks Sarah!
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 🙂
Aww yay! So glad you liked it! Thanks Teri!
I just made this dish for lunch and it was brilliant, so simple yet flavorful. Thank you for sharing this :).
I’m so glad you enjoyed it! Thanks so much for coming back to let me know what you thought, Thomas!
This looks mouthgasmic!! I am drooling badly right now!
Thanks Gigi!