Name: Ginger Scallion Chicken Stir-Fry with Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb boneless, skinless chicken breasts, thinly sliced; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp cornstarch (optional, for a thicker sauce); 1 tbsp vegetable oil; 2 tbsp fresh ginger, grated; 4-5 scallions, chopped (white and green parts separated); 2 cloves garlic, minced; 1/2 cup chicken broth (or water); 1 tsp sesame oil; 2 tbsp soy sauce (for stir-fry sauce); 1 tsp honey or sugar (optional, for sweetness); to taste Salt and pepper; 2 cups cooked white rice

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Ginger Scallion Chicken Stir-Fry with Rice is a delightful dish that brings the flavors of fresh ginger and scallions to life, all while being quick and easy to prepare. It’s a fantastic choice for busy weeknight dinners or when you’re craving something savory that doesn’t require hours in the kitchen. This dish perfectly complements steamed rice, making it a wholesome meal you can enjoy any day of the week.

Why Make This Recipe

This recipe is perfect for several reasons. First, it showcases the vibrant flavor of fresh ingredients. The combination of ginger and scallions offers a refreshing taste that makes your taste buds dance! Additionally, it’s a one-pan meal, meaning less cleanup time and more time to enjoy your delicious creation. In just around 30 minutes, you can whip up a nutritious and satisfying dinner that your whole family will love.

How to Make Ginger Scallion Chicken Stir-Fry with Rice

Making Ginger Scallion Chicken Stir-Fry is super straightforward and involves just a few key steps. Let’s dive into the ingredients first:

Ingredients:

1 lb (450g) boneless, skinless chicken breasts, thinly sliced
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp cornstarch (optional, for a thicker sauce)
1 tbsp vegetable oil
2 tbsp fresh ginger, grated
4-5 scallions, chopped (white and green parts separated)
2 cloves garlic, minced
1/2 cup chicken broth (or water)
1 tsp sesame oil
2 tbsp soy sauce (for stir-fry sauce)
1 tsp honey or sugar (optional, for sweetness)
Salt and pepper, to taste
2 cups cooked white rice

Directions:

Marinate the Chicken: In a bowl, mix the chicken slices with 1 tbsp soy sauce, rice vinegar, and cornstarch (if using). Let it marinate for 10-15 minutes while you prepare the other ingredients.
Prepare the Stir-Fry Sauce: In a small bowl, whisk together the chicken broth, 1 tbsp soy sauce, sesame oil, and honey (or sugar). Set aside.
Stir-Fry the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 5-7 minutes until it’s cooked through and lightly golden. Remove the chicken from the pan and set aside.
Sauté the Aromatics: In the same pan, add a little more oil if needed. Add the ginger, garlic, and white parts of the scallions. Sauté for 1-2 minutes until fragrant.
Combine and Cook: Return the cooked chicken to the pan. Pour the stir-fry sauce over the chicken and stir to combine. Cook for another 2-3 minutes, allowing the sauce to thicken and coat the chicken. Season with salt and pepper to taste.
Finish with Scallions: Add the green parts of the scallions and stir to mix in. Let everything cook together for another 1-2 minutes.
Serve: Serve the ginger scallion chicken stir-fry over a bed of steamed rice. Garnish with extra scallions if desired, and enjoy!

How to Serve Ginger Scallion Chicken Stir-Fry with Rice

This dish is best served hot, right out of the pan. The vibrant colors and tempting aromas make it an enticing feast for the eyes as well as the stomach! You can also top it with additional scallions or a sprinkle of sesame seeds for some extra flair. If you’re feeling adventurous, consider serving it with a side of stir-fried vegetables to add more color and nutrition.

How to Store Ginger Scallion Chicken Stir-Fry

Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, you may want to add a splash of water or extra broth to prevent the dish from drying out. For longer storage, you can freeze the stir-fry in portions for up to a month. Defrost in the fridge before reheating.

Tips to Make Ginger Scallion Chicken Stir-Fry

Marinating: Don’t skip the marination step; it infuses the chicken with lots of flavor!
Cooking the Chicken: Make sure not to overcrowd the pan when stirring the chicken to achieve that perfect sear.
Fresh Ingredients: Use fresh ginger and scallions for the best flavor. The freshness makes a huge difference!

Variation

Feel free to modify the recipe to your liking! You can add bell peppers, snap peas, or carrots for extra crunch. For a spicy kick, add some chili flakes or sriracha. If you prefer a vegetarian version, substitute the chicken with tofu and follow the same cooking steps.

FAQs

1. Can I use frozen chicken for this recipe?
Yes, but ensure it is completely thawed before marinating and cooking for even results.

2. What can I serve with this stir-fry?
This dish pairs well with steamed rice, noodles, or even a fresh salad for a lighter option.

3. Can I make this dish gluten-free?
Absolutely! Use gluten-free soy sauce or tamari in place of regular soy sauce, and you can still enjoy all the wonderful flavors of this recipe.

Ginger Scallion Chicken Stir-Fry with Rice

A quick and delightful dish showcasing the vibrant flavors of fresh ginger and scallions, perfect for busy weeknight dinners.

Prep Time 15

Cook Time 15

Total Time 30

Serving Size servings

Ingredients

For the marinade

1 lb boneless, skinless chicken breasts, thinly sliced
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp cornstarch (optional, for a thicker sauce)

For the stir-fry

1 tbsp vegetable oil
2 tbsp fresh ginger, grated
4-5 scallions, chopped (white and green parts separated)
2 cloves garlic, minced
1/2 cup chicken broth (or water)
1 tsp sesame oil
2 tbsp soy sauce (for stir-fry sauce)
1 tsp honey or sugar (optional, for sweetness)
to taste Salt and pepper
2 cups cooked white rice

Instructions

Preparation

In a bowl, mix the chicken slices with 1 tbsp soy sauce, rice vinegar, and cornstarch (if using). Let it marinate for 10-15 minutes while you prepare the other ingredients.
In a small bowl, whisk together the chicken broth, 1 tbsp soy sauce, sesame oil, and honey (or sugar). Set aside.

Cooking

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 5-7 minutes until it’s cooked through and lightly golden. Remove the chicken from the pan and set aside.
In the same pan, add a little more oil if needed. Add the ginger, garlic, and white parts of the scallions. Sauté for 1-2 minutes until fragrant.
Return the cooked chicken to the pan. Pour the stir-fry sauce over the chicken and stir to combine. Cook for another 2-3 minutes, allowing the sauce to thicken and coat the chicken. Season with salt and pepper to taste.
Add the green parts of the scallions and stir to mix in. Let everything cook together for another 1-2 minutes.
Serve the ginger scallion chicken stir-fry over a bed of steamed rice. Garnish with extra scallions if desired, and enjoy!

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat with a splash of water or broth to prevent drying out. For longer storage, freeze in portions for up to a month.