Description
A quick and flavorful Chicken and Green Onion Stir-fry featuring tender chicken and crisp green onions coated in a savory, Asian-inspired sauce. Perfect for a healthy weeknight dinner ready in under 30 minutes.
Ingredients
1 lb (450g) boneless, skinless chicken breasts, thinly sliced
1 bunch green onions, sliced into 2-inch pieces
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 2 tablespoons water (optional for thickening)
Salt and pepper, to taste
Sesame seeds, for garnish (optional)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
- Add the sliced chicken and cook until it turns white and is nearly cooked through, about 5-6 minutes. Season lightly with salt and pepper.
- Stir in the green onions and cook for another 2-3 minutes until they start to soften but remain crisp.
- Pour in the soy sauce, oyster sauce, and sesame oil, stirring well to coat the chicken and green onions evenly.
- If you prefer a thicker sauce, add the cornstarch slurry and cook for another minute until the sauce thickens.
- Remove from heat and garnish with sesame seeds if desired. Serve immediately with steamed rice or noodles.
Notes
You can add sliced bell peppers or snap peas for extra crunch and color.
For a spicy kick, toss in red chili flakes or fresh sliced chili.
Serve over cauliflower rice or spiralized zucchini noodles for a lower-carb option.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet to maintain texture, avoid microwaving.
Chicken thighs can be used instead of breasts but may need a longer cooking time.
Use tamari or gluten-free soy sauce and check oyster sauce for gluten-free needs.
Oyster sauce can be substituted with hoisin sauce or soy sauce mixed with a little sugar.
Cornstarch slurry is optional to thicken the sauce.
To make vegan, replace chicken with tofu or tempeh and use a mushroom-based stir-fry sauce instead of oyster sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 75mg
