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.
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.