This ginger and spring onion chicken is a healthier version of the takeaway favourite. Thin pieces of sliced chicken stir fried in a ginger sauce are sauteed with spring onions until tender, then served with rice or your favourite side dish.
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Ginger and spring onion chicken
We love a good Chinese take away, and this version of ginger and spring onion chicken is one of our favourites. When we make it at home it’s less greasy, healthier and cheaper. It only takes 10 minutes to make, which is quicker than waiting for the take away to be delivered as well.
The sticky, sweet sauce, paired with finely chopped fresh ginger, spring onions and thinly spiced chicken makes for such a nice and convenient weeknight meal.
How to cook ginger spring onion chicken
As the stir frying process goes very quickly, I highly recommend preparing all the parts before you start cooking.
First, slice chicken breast fillets very thinly. As thinly as you can possible slice them. Think paper thin, small slices of chicken. This will ensure that the chicken is perfectly tender, and recreate a more authentic feel.
Slice the spring onions in two down the middle, then chop them into 5 cm long pieces. Finely mince the garlic, and set it aside.
In a bowl, combine the sauce ingredients.
Then, heat up some vegetable oil on high heat in a frying pan or wok. You want to make sure your pan has enough space to fit all the chicken. When the oil is properly hot, add the chicken, and add some salt and pepper on top. Stir fry until the chicken is white on the outside, then remove it from the pan.
Add more oil if necessary, then add the ginger and spring onions to the pan. Saute until the onions are starting to soften. Add the chicken back to the wok, and pour the sauce on top. Stir fry to allow the flavours to combine and the chicken to fully cook through.
The whole stir fry process takes about 5 minutes, and you should be stirring the pan to prevent it from overcooking.
Frequently asked questions
Can you freeze this chicken dish? Yes! It freezes really well. Allow it to cool completely before transfering it to a freezer safe container, and freezing it for up to 3 months. Thaw the chicken in the fridge overnight before reheating it. Do not freeze reheated chicken.
How long will leftovers last? Leftover chicken will last for up to 5 days in an airtight container in the fridge. Reheat it in the microwave or on the stove top until piping hot before serving.
What side dishes are good with ginger and spring onion chicken? It’s often served with rice, noodles or egg fried rice. I also think it tastes great with roasted or stir fried vegetables on the side, as well as crunchy prawn crackers.
Can I use frozen chicken? Absolutely. If using frozen chicken, make sure to thaw it thoroughly in the fridge overnight before use.
More healthy chicken dishes:
- Lemon chicken with orzo
- Cashew chicken stir fry
- Chow mein with chicken
- Chicken paprikash
- Sesame chicken
Ginger and spring onion chicken
Ingredients
- 650 g chicken breast fillets
- 5 cm fresh ginger
- 1 garlic clove
- 3 spring onions
- 1 tbsp vegetable oil
Sauce
- 1 tbsp cornflour
- 1 tbsp oyster sauce
- 1 tsp honey
- 1 tsp soy sauce
- 3 tbsp water
- freshly ground black pepper
Instructions
- As the stir frying process goes very quickly, I highly recommend preparing all the ingredients before you start cooking.
- First, slice chicken breast fillets very thinly. As thinly as you can possible slice them. Think paper thin, small slices of chicken. This will ensure that the chicken is perfectly tender, and recreate a more authentic feel.
- Slice the spring onions in two down the middle, then chop them into 5 cm long pieces. Finely mince the garlic, and set it aside.
- In a bowl, combine the sauce ingredients.
- Then, heat up some vegetable oil on high heat in a frying pan or wok. You want to make sure your pan has enough space to fit all the chicken. When the oil is properly hot, add the chicken, and add some salt and pepper on top. Stir fry until the chicken is white on the outside, then remove it from the pan.
- Add more oil if necessary, then add the ginger and spring onions to the pan. Saute until the onions are starting to soften. Add the chicken back to the wok, and pour the sauce on top. Stir fry to allow the flavours to combine and the chicken to fully cook through.
- The whole stir fry process takes about 5 minutes, and you should be stirring the pan to prevent it from overcooking.
Jo
Such a delicious and uncomplicated meal. Perfect midweek meal idea!
Tonje
Absolutely! I’m glad you like it, Jo 🙂
Marie-Charlotte Chatelain
Love sticky ginger anything – my go tos whenever we go for Chinese! I would love to make this at home!
Tonje
I’m weak for the ginger too! Let me know if you try it 🙂
Danielle
The combination of flavors in this dish is amazing! I would love to experiment with this recipe over the weekend!
Tonje
I agree! Have fun experiementing!
Whitney
I love to add lots of veggies and it makes the perfect meal!
Tonje
That sounds delicious! 🙂
Karen @ Seasonal Cravings
I love your step by step photos bc it makes it so much easier to prepare! My kids love asian ginger dishes like this and I love them bc they are so easy for the weeknights. I will keep this one handy so I can give it a spin.
Tonje
Let me know how it goes! 🙂 We love ginger dishes as well!