Name: Delicious Chicken and Green Onion Stir-fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 lb boneless, skinless chicken breast or thighs, thinly sliced; 1 tablespoon cornstarch; 1/2 teaspoon salt; 1 teaspoon soy sauce (for marinating); 1 tablespoon sesame oil (or neutral oil); 3–4 green onions, cut into 1–2 inch pieces; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 2 tablespoons soy sauce; 1 tablespoon oyster sauce or hoisin sauce; 1 tablespoon brown sugar or honey; 2 tablespoons water or chicken broth; Black or white pepper (optional); Cooked rice or noodles, for serving

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Delicious Chicken and Green Onion Stir-fry is a quick, vibrant dish that combines tender chicken slices with the fresh snap of green onions in a savory, slightly sweet sauce. It’s light, full of flavor, and perfect for when I want something fast and satisfying without relying on takeout.

Why You’ll Love This Recipe

I love this recipe because it comes together in less than 30 minutes and uses simple, everyday ingredients. The green onions bring a subtle sharpness that pairs perfectly with the juicy chicken and the glossy stir-fry sauce. It’s great over rice, noodles, or even on its own for a lighter meal. Plus, I only need one pan and minimal cleanup.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast or thighs, thinly sliced
Green onions (scallions), sliced into 1-2 inch pieces
Garlic, minced
Fresh ginger, grated or minced
Soy sauce
Oyster sauce or hoisin sauce
Brown sugar or honey
Cornstarch
Sesame oil (or any neutral oil for cooking)
Water or chicken broth
White or black pepper (optional)
Cooked rice or noodles (for serving)

directions

I slice the chicken into thin strips and toss it with cornstarch, salt, and a dash of soy sauce. I let it sit while I prep the sauce.
In a small bowl, I mix soy sauce, oyster sauce, brown sugar, and a splash of water or broth. I stir until smooth.
I heat sesame oil in a large skillet or wok over medium-high heat.
I add the chicken and stir-fry for 4–6 minutes, until golden and cooked through. I remove it from the pan and set it aside.
In the same pan, I add a bit more oil and sauté the garlic and ginger until fragrant—about 30 seconds.
I toss in the green onions and stir-fry for another 1–2 minutes until they’re slightly wilted but still crisp.
I return the chicken to the pan and pour in the sauce. I stir everything together and let it simmer for another 1–2 minutes until the sauce thickens and coats the chicken.
I serve it hot over rice or noodles, with a sprinkle of black pepper or sesame seeds if I want a finishing touch.

Servings and timing

This recipe makes about 3–4 servings and takes 10 minutes to prep and 15 minutes to cook. It’s a quick, delicious meal ready in under 30 minutes.

Variations

Sometimes I add bell peppers, snap peas, or mushrooms for extra veggies. I’ve also used chili flakes or sriracha in the sauce for heat. If I’m out of oyster sauce, hoisin or teriyaki sauce works as a great substitute. For a more citrusy twist, I squeeze in some lime or add orange zest to the sauce.

storage/reheating

I store leftovers in the fridge for up to 3 days in an airtight container. To reheat, I warm it in a skillet with a splash of water or microwave it in short bursts, stirring halfway through. It reheats well and makes a great lunch the next day.

FAQs

Can I use frozen chicken?

Yes, I thaw it completely and pat it dry before slicing. This helps it sear better and prevents it from steaming.

What’s the best part of the green onion to use?

I use both the white and green parts. The white part adds sharpness and cooks quickly, while the green part gives color and freshness at the end.

Can I make it gluten-free?

Absolutely—I just use gluten-free soy sauce (like tamari) and check that the oyster sauce is gluten-free or substitute with a certified version.

What oil works best for stir-frying?

I like sesame oil for its flavor, but avocado oil, canola, or peanut oil also work well because of their high smoke points.

Can I double the recipe?

Yes, but I cook the chicken in batches to avoid overcrowding the pan. This helps everything brown properly instead of steaming.

Conclusion

Delicious Chicken and Green Onion Stir-fry is a simple, flavorful dish I love making when I want something quick, fresh, and satisfying. The savory sauce, tender chicken, and fragrant green onions make it a go-to recipe that always delivers. Whether I’m cooking for one or a family dinner, it’s a dependable favorite I’ll keep making again and again.