Delicious Chicken and Green Onion Stir-Fry

This chicken and green onion stir-fry is a fast, flavorful dish that I love whipping up when I want something tasty and satisfying without a lot of work. It’s got tender chicken, crisp-tender green onions, and a savory sauce that coats every bite perfectly. Ideal for busy weeknights or when I’m craving takeout-style flavor at home.

Why You’ll Love This Recipe

What I really enjoy about this stir-fry is how simple it is to prepare, yet the flavor is so bold and satisfying. The green onions give it a punchy, aromatic freshness, and the chicken stays juicy thanks to the quick cooking method. It’s a one-pan wonder that’s ready in minutes and perfect served over rice or noodles.

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), cut into 2-inch pieces

• Garlic, minced

• Ginger, minced

• Soy sauce

• Oyster sauce

• Sesame oil

• Cornstarch

• Vegetable oil or another neutral oil

• Black pepper

• Cooked rice (for serving, optional)

Directions

1. I start by slicing the chicken thinly and tossing it with a bit of soy sauce, cornstarch, and a pinch of black pepper. I let it marinate for about 10 minutes while I prep the other ingredients.

2. In a small bowl, I mix together soy sauce, oyster sauce, and a drizzle of sesame oil to create the stir-fry sauce.

3. I heat a tablespoon of oil in a large skillet or wok over medium-high heat.

4. I add the chicken and stir-fry for 4–5 minutes until golden and cooked through, then remove it from the pan and set it aside.

5. In the same pan, I add a bit more oil if needed, then stir-fry the garlic, ginger, and green onions for 1–2 minutes until fragrant but still crisp.

6. I return the chicken to the pan and pour in the sauce. I toss everything together and cook for another 1–2 minutes until coated and heated through.

7. I serve it hot over rice, with extra green onions on top if I want even more freshness.

Servings and timing

This recipe makes about 3–4 servings. It takes around 10 minutes to prep and another 10 minutes to cook, so I can have it ready in about 20 minutes total.

Variations

Sometimes I add sliced bell peppers, mushrooms, or snap peas for extra color and crunch. I’ve also used shrimp or tofu instead of chicken. If I want more heat, I toss in a pinch of red pepper flakes or a dash of chili garlic sauce.

storage/reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat or microwave it in short bursts until warmed through. I always give it a good stir before serving.

FAQs

Can I use only the white or green part of the onions?

Yes, but I like using both for balance. The white parts add sharp flavor, while the green parts give color and freshness.

What kind of chicken works best?

I’ve used both breast and thigh meat. Thighs are juicier, but breast works just as well when sliced thin and not overcooked.

Is this dish salty?

The soy sauce and oyster sauce bring natural saltiness, so I don’t usually need to add extra salt. I taste and adjust if needed.

Can I double the sauce?

Absolutely. I’ve doubled the sauce when serving this over rice or noodles so there’s extra to soak in.

What’s a good substitute for oyster sauce?

If I don’t have oyster sauce, I mix a bit of hoisin sauce with soy sauce as a backup. It’s not exactly the same but still delicious.

Conclusion

This chicken and green onion stir-fry is one of my favorite go-to meals when I want something quick, simple, and packed with flavor. The savory sauce, fresh green onions, and tender chicken come together beautifully in just minutes. It’s proof that a few good ingredients can create something truly delicious.

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