Chicken with Ginger and Spring Onion
Chicken with Ginger and Spring Onion delivers bold Asian flavors in just 20 minutes. This gluten-free stir fry is perfect for busy weeknights—aromatic, saucy, delicious!
Ever have one of those nights where you need dinner on the table fast, but takeout feels like cheating? That’s exactly when I reach for this Chicken with Ginger and Spring Onion recipe.
The fragrance of fresh ginger and garlic sizzling in the wok is honestly better than any restaurant—it fills your whole kitchen with this warm, spicy-sweet aroma that makes everyone suddenly very interested in what’s for dinner. This Ginger Scallion Chicken comes together in about 20 minutes, uses simple ingredients you probably already have, and tastes like you spent hours perfecting it.
It’s naturally gluten-free (just check that oyster sauce label!), and honestly? My kids devour this faster than any delivery order. Ready to make weeknight magic happen?
Table of Contents
Ingredients
| Sauce | Amount |
|---|---|
| Gluten-free oyster sauce | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/2 teaspoon |
| Sugar | 1/2 teaspoon |
| Water | 1/3 cup (80 ml) |
| Corn starch or potato starch | 1 tablespoon |
| Chicken & Vegetables | Amount |
|---|---|
| Cooking oil | 1 tablespoon (15 ml) |
| Boneless, skinless chicken breast | 6 oz, sliced very thin |
| Onion (white, brown, or yellow) | 1/2, sliced |
| Garlic cloves | 2, finely chopped |
| Fresh ginger | 1 tablespoon, finely chopped |
| Spring onions (scallions) | 2, cut into 1-inch strips |
Instructions
Step 1: In a small bowl, combine the gluten-free oyster sauce, salt, black pepper, sugar, water, and starch. Whisk everything together until the starch dissolves completely and you have a smooth, uniform mixture. Set this sauce aside while you prep everything else—it’ll be your flavor bomb at the end!
Step 2: Heat your cooking oil in a wok or large frying pan over high heat until it shimmers. Add the thinly sliced chicken pieces to the hot oil and cook quickly for about 1-2 minutes, stirring constantly. You’re looking for the chicken to just lose its pink color—it doesn’t need to be fully cooked yet since it’ll finish later. Transfer the chicken to a small plate and set aside.
Step 3: Add the sliced onions to the same wok (don’t wipe it out—all that flavor stays put!). If the pan looks dry, drizzle in a tiny bit more oil. Sauté the onions for 2-3 minutes over medium-high heat, stirring occasionally, until they start to soften and turn translucent. Add the finely chopped ginger and garlic, and cook for another minute. Your kitchen should smell absolutely incredible right now—that’s how you know you’re doing it right!
Step 4: Return the chicken to the wok along with the spring onion strips. Stir-fry everything together for about a minute to finish cooking the chicken through and let those scallions soften slightly. They should still have a little snap to them—we want texture, not mush!
Step 5: Give your sauce a quick stir (the starch tends to settle), then pour it into the wok. Keep stirring as the sauce heats up and thickens into a glossy, clingy coating for the Asian Ginger Chicken. This should only take 30-60 seconds—you’ll see it transform from watery to beautifully saucy right before your eyes.
Step 6: Remove the wok from heat immediately once the sauce thickens. Transfer your gorgeous Spring Onion Chicken Stir Fry to a serving plate and serve it hot over steamed rice or your favorite gluten-free noodles. Don’t forget to drizzle all that incredible sauce over the top!
Substitutions
No oyster sauce? You can use hoisin sauce mixed with a splash of soy sauce for a similar umami depth. Make absolutely sure both are certified gluten-free—many Asian sauces sneak in wheat. A tablespoon of tamari plus a pinch of sugar works in a pinch too, though you’ll miss some of that briny richness.
Chicken breast too lean for you? Boneless, skinless chicken thighs are my secret weapon for extra juiciness. They stay tender even if you accidentally overcook them (we’ve all been there). Just slice them thin like you would the breast.
Fresh ginger not in the house? Well… you could use 1/2 teaspoon of ground ginger, but honestly, fresh is what makes this Ginger Scallion Chicken sing. It’s worth a quick trip to the store, or keep a knob of ginger in your freezer—it grates beautifully when frozen!
Can’t find spring onions? Regular scallions are literally the same thing (just different names!). If those are also missing, thinly sliced leeks or even regular onions with a handful of fresh chives stirred in at the end can work.
Troubleshooting
Sauce too thick or gloopy? You added the starch when the sauce was already too hot, and it seized up. Next time, make sure to whisk the sauce right before adding it to the pan. If it’s already too thick, just splash in a tablespoon or two of water and stir to loosen it up.
Chicken turning rubbery? High heat is your friend here, but only for short bursts. Overcooking chicken breast is the fastest way to turn it into shoe leather. Slice it super thin and cook it just until it’s no longer pink—it’ll finish cooking when you add it back with the sauce.
Not enough sauce coating everything? Double the sauce ingredients! This recipe makes a moderate amount, but if you love extra sauce for your rice (I do!), just whisk up twice as much. More sauce is never a problem in my kitchen.
Vegetables burning before chicken cooks through? Your heat’s too high or your wok is overcrowded. According to expert stir-fry cooking techniques, the key is high heat with constant movement and not overloading the pan. Cook in batches if needed.
Storage
Store leftover Chicken with Ginger and Spring Onion in an airtight container in the fridge for up to 3 days. The sauce might thicken as it cools, which is totally normal—just add a splash of water or chicken broth when reheating.
Reheat gently in a skillet over medium heat or in the microwave in 30-second bursts, stirring between intervals. I don’t recommend freezing this one since the texture of the vegetables gets a bit sad after thawing, but the chicken itself freezes okay if you must.
Serving Suggestions
This Asian Ginger Chicken practically begs to be served over fluffy jasmine rice or quick-cooking rice noodles. The sauce is so good you’ll want something to soak it all up—trust me on this.
For a complete meal, I love pairing it with simple steamed bok choy or stir-fried snap peas. A side of crispy gluten-free spring rolls or these crowd-pleasing gluten-free appetizers make it feel like a proper Chinese takeout feast at home.
Sometimes I’ll serve it family-style in a big bowl over rice with chopsticks on the side. My kids think that’s the coolest thing ever, and it makes a regular Tuesday feel a little special!
Variations
Make it spicier: Add 1-2 teaspoons of chili garlic sauce or a generous pinch of red pepper flakes when you cook the ginger and garlic. You know what? Sometimes I throw in a sliced fresh Thai chili if I’m feeling adventurous. The heat plays beautifully with the sweet-savory sauce.
Veggie-packed version: Toss in sliced bell peppers, snap peas, broccoli florets, or baby corn along with the onions. Just make sure to add harder vegetables first so they have time to soften. This is an easy way to sneak extra nutrition into dinner without anyone complaining.
Low-carb option: Skip the sugar in the sauce and serve this Spring Onion Chicken Stir Fry over cauliflower rice instead of regular rice. It works surprisingly well and keeps the carb count way down for anyone watching their intake.
Meal prep friendly: Double or triple the recipe and divide it into individual containers with rice. It reheats beautifully for grab-and-go lunches throughout the week. I usually make a big batch on Sunday and feel like a meal prep genius all week long.
FAQs About Chicken with Ginger and Spring Onion
Can I use chicken thighs instead of breast?
Absolutely, and they might even be better! Thighs are more forgiving, stay juicier, and have richer flavor. Slice them thin just like you would the breast, and cook using the exact same method. They’re my go-to when I want guaranteed tenderness.
How thin should I slice the chicken?
Aim for pieces about 1/4-inch thick—roughly the thickness of a pencil. Thinner slices cook faster and more evenly in the high heat of the wok. Pop the chicken in the freezer for 15 minutes before slicing to make it easier to cut ultra-thin, uniform pieces.
What’s the difference between spring onions and scallions?
Man, oh man, this confuses everyone! They’re actually the same thing—just regional naming differences. Both refer to those long green onions with white bulbs at the bottom. Use whatever your grocery store calls them!
Can this recipe be doubled for a crowd?
Yes, but cook it in batches rather than cramming everything into one wok. Overcrowding the pan drops the temperature and makes everything steam instead of sear. Cook the chicken and vegetables in two batches, then combine everything at the end when you add the sauce.
Best way to keep the ginger from burning?
Add it after the onions have softened a bit, and keep the heat at medium-high rather than full blast. Ginger and garlic burn quickly, releasing bitter flavors, so you only need 30-60 seconds of cooking to release their aromatic oils. Constant stirring helps too!
Why does my sauce separate or look watery?
The starch probably settled at the bottom of the bowl. Always give your sauce mixture a good stir right before pouring it into the wok—corn starch and potato starch both sink like rocks if left sitting. Once you add it to the hot pan and keep stirring, it should thicken up beautifully.
Fianl Thoughts
This Chicken with Ginger and Spring Onion has saved me on countless busy weeknights when cooking felt like too much. The combination of aromatic ginger, savory oyster sauce, and fresh spring onions creates layers of flavor that taste way more complicated than the actual effort involved.
Whether you’re new to gluten-free cooking or just looking for a reliable stir-fry that beats takeout every time, this recipe delivers. The best part? Everything happens so fast you barely have time to clean up before dinner’s ready!
Chicken with Ginger and Spring Onion
Equipment
- Wok or large frying pan
- Small bowl
- Whisk
Ingredients
Sauce
- 1 tablespoon gluten-free oyster sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon sugar
- ⅓ cup water 80 ml
- 1 tablespoon corn starch or potato starch
Chicken & Vegetables
- 1 tablespoon cooking oil 15 ml
- 6 oz boneless, skinless chicken breast sliced very thin
- ½ onion white, brown or yellow, sliced
- 2 cloves garlic finely chopped
- 1 tablespoon fresh ginger finely chopped
- 2 spring onions (scallions) cut into 1-inch strips
Instructions
- In a small bowl, combine the gluten-free oyster sauce, salt, black pepper, sugar, water, and starch. Whisk everything together until the starch dissolves completely and you have a smooth, uniform mixture. Set this sauce aside while you prep everything else—it’ll be your flavor bomb at the end!
- Heat your cooking oil in a wok or large frying pan over high heat until it shimmers. Add the thinly sliced chicken pieces to the hot oil and cook quickly for about 1-2 minutes, stirring constantly. You’re looking for the chicken to just lose its pink color—it doesn’t need to be fully cooked yet since it’ll finish later. Transfer the chicken to a small plate and set aside.
- Add the sliced onions to the same wok (don’t wipe it out—all that flavor stays put!). If the pan looks dry, drizzle in a tiny bit more oil. Sauté the onions for 2-3 minutes over medium-high heat, stirring occasionally, until they start to soften and turn translucent. Add the finely chopped ginger and garlic, and cook for another minute. Your kitchen should smell absolutely incredible right now—that’s how you know you’re doing it right!
- Return the chicken to the wok along with the spring onion strips. Stir-fry everything together for about a minute to finish cooking the chicken through and let those scallions soften slightly. They should still have a little snap to them—we want texture, not mush!
- Give your sauce a quick stir (the starch tends to settle), then pour it into the wok. Keep stirring as the sauce heats up and thickens into a glossy, clingy coating for the chicken. This should only take 30-60 seconds—you’ll see it transform from watery to beautifully saucy right before your eyes.
- Remove the wok from heat immediately once the sauce thickens. Transfer your gorgeous stir fry to a serving plate and serve it hot over steamed rice or your favorite gluten-free noodles. Don’t forget to drizzle all that incredible sauce over the top!
