Garlic, Ginger & Spring Onion Chicken

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Skip the Chinese take-out and make this stir fry at home in the time it takes to cook rice to serve it with. Tip #1: This cooks fast! Have everything chopped and ready before you start cooking. Tip #2: slice your chicken very thin, so thin you might wonder if it’s too thin. This will give you a more tender chicken that will cook quickly.


  • 2 Tablespoons low-sodium soy sauce
  • 1/2 teaspoon salt & pepper each
  • 1 teaspoon sugar
  • 2/3 cup
  • 1 1/2 Tablespoons cornstarch

Chicken & Vegetables:

  • 1 Tablespoon cooking oil
  • 6 ounces boneless, skinless chicken breast, sliced thin
  • 1/2 onion, sliced (white, brown or yellow)
  • 2 cloves garlic, finely chopped
  • 1 Tablespoon fresh ginger, finely chopped
  • 2 green onions, ends removed and cut into 1-inch long pieces


  1. Add soy sauce, salt, pepper, sugar, water and starch to a small cup and whisk to combine. Set aside.
  2. Warm the oil in a wok or skillet on a high heat. Add the thinly sliced chicken (the key to success of this recipe!) and cook for two minutes, flipping frequently until it’s no longer pink. Transfer the chicken to a small plate and set aside.
  3. 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.
  4. Add the chicken back to the wok with the green onions. Stir fry for a minute to finish cooking the chicken.
  5. Add the combined sauce to the wok and cook until the sauce turns into a thicker, saucy consistency.
  6. Remove from the heat and serve over rice or noodles and enjoy!