Classic Spring Onion & Ginger Chicken Stir Fry Recipe!

For everyone asking…

Spring Onion & Ginger Chicken Stir Fry

Ingredients

For the Chicken Marinade:

• 2-3 chicken thighs, diced
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tbsp cornflour
• A pinch of five-spice powder

For the Stir-Fry:

• 1 thumb-sized piece of ginger, smashed or finely sliced
• 3-4 spring onions (scallions), cut into chunks (save some for garnish)
• 2 large garlic cloves, roughly chopped
• ½ red onion, diced
• ⅓ green pepper, diced
• 2 tbsp oyster sauce
• 1 dash dark soy sauce (for color)
• 1-2 tbsp rice wine (Shaoxing wine)
• 50-100ml chicken stock
• Oil for stir-frying

Instructions

1. Prepare the Ingredients:

• Smash or finely slice the ginger.
• Cut the spring onions, saving some for garnish.
• Roughly chop garlic, dice red onion, and cut green pepper into similar-sized pieces.
• Dice the chicken thighs and mix them with the marinade ingredients. Ensure everything is evenly coated.

2. Stir-Fry the Aromatics:

• Heat a wok to medium-high heat.
• Add a little oil and sear the ginger first until it starts to crisp up.
• Add the spring onion and garlic and let them crisp slightly.
• Stir in the red onion and green pepper, charring them slightly.
• Remove everything from the wok and set aside.

3. Cook the Chicken:

• Heat the wok until smoking hot, add a little more oil, and add the marinated chicken in a single layer.
• Let it sear without moving for about 30-45 seconds per side until browned.
• Once sealed, stir-fry it until nearly cooked through.

4. Combine & Finish the Dish:

• Return the cooked vegetables to the wok.
• Add oyster sauce and a dash of dark soy sauce for color.
• Stir well, then let the wok heat up again before adding rice wine, letting it bubble.
• Once fragrant, add chicken stock, stir well, and let the sauce slightly thicken.
• Optionally, add a final splash of rice wine for extra aroma before serving.

5. Serve:

• Plate up immediately, garnished with fine slices of spring onion.
• Best enjoyed steaming hot!

Where’s the recipe?

I've been making this recipe for a few months now and really love it. I actually use Mirin sake for cooking instead of the rice wine and very little chicken stock. Can't seem to find the 5 spice seasoning but it still tastes great.

I just made this following the recipe as closely as possible. Third time ever using my wok and I am absolutely blown away at the results. This is the start of a new hobby and your page will help a lot . Thanks!

Your web site is crap. Search couldn’t find this recipe. I went elsewhere. Why can’t you put a link to the recipe in the description?

Just made this and it's delicious. Only had whole spices for the Chinese 5 spice so perhaps was lucky! Thanks guys for these videos

I love the talking, and chopping, etc...its what makes you appealing.

Love your work, just wish you could edit the videos down about half the time. Too much superfluous chopping, wokking and chatter.

what can be used as substitute for rice wine?

Minced garlic might add an extra kick to this luscious dish, especially in a stir fry in the beginning

Deine Wok-Künste sind wirklich phänomenal! Ich rieche förmlich, wie es duftet! Dankeschön

Followed it all step by step... chicken immediately bonded to the pan anyway 😒

Totally amazing 😊😊

Looks delicious. I presume this would go well with rice no?

Ginger, garlic, onion/scallion, peppers. Char, take out add oil chicken cook threw, add veg back, oyster sauce, soy, rice wine, chicken stock

Jeremy, Where may I get the recipe? I cannot find it on your website either.

Well, this recipe is on the list for this week .Love anything ginger.
The Wok Clock is a great idea.

Just found you lol am slow sorry mate

I feel like Uncle Roger would absolutely love this channel.

Excellent recipe, Jeremy! I'm gonna give this a try this next weekend!

Do you have any written recipe for this?

Amazing

I liked your comment about Five Spice. Indeed, it should be used sparingly.

Cooked this on Monday.. gorgeous dish for any day of the week. Thanks Jeremy. So yummy, happy tummy in the house x

Can’t seem to find the recipe and methodology

sauce not reduced enough

I'm always surprised people use green peppers. I find them bitter and unappetizing, and have for the last 66 years of my life. Sweet (orange, yellow or red) peppers are so much better.
I must be a strange duck, because the green ones are in many recipes.

It would be great if you have a recipe listed so we can relate to the ingredients you are adding.

Sounded good until the oyster sauce

Green Peppers
Purple Onions
Spring onions
Garlic
Ginger
Chicken

"Niet mokken, lekker wokken"

Just made this today for lunch. It was sooo good! Thanks for the recipe 😋

Hello
I live in Poland, what should I look for when It is about "rice wine"? Shaoxing wine, sake, mirim or something else?

Tonight’s dinner

one of my friends recomended "school of wok" to me and i tried crispy prawn the other day and lemon chicken today😍its very yummy!!

You’ve smashed it again Jeremy!! I live in the most westerly village on the British mainland, Kilchoan. It’s very remote, but I have access to the best locally produced meat, veg and seafood. Luckily, my partner visits Edinburgh regularly and comes back with all my Chinese ingredients that I need. The Only Thing I missed living here was a good Chinese meal! Thanks to you, my “wok nights” are quickly becoming legendary and I am never short of willing “tasters” - I try something new from the School of Wok every week. We all sit in the kitchen, have a few drinks, and I cook your recipes , (following your videos, which I watch in advance and have my wok clock all ready and everything marinated and ready to go). I cannot tell you how popular I have become!! This one was really easy, quick and utterly delicious. Thank you so much and keep up the good work😀😀😀

I don't mind improvising after seeing a recipe. A little bit.

But even after going to his recipe catalogue with the text versions, I can't find this recipe that provides even a general idea of the amounts of the ingredients he uses.

Have to apply his tips and ideas to some of the other Spring Onion and Ginger Chicken recipes that abound on the web, unfortunately.

(I did find a print version of Ginger and Spring Onion Prawns to try... there is that at least).

❤

I tried this many times.. Its delicious recipe.. Thnx for this tasteful method of chicken ginger and spring onin..

Is the printed recipe online?

I made some of your recipes and they came out absolutely delicious. I'm definitely going to sample this one too. Greetings from Germany, for the whole team!

Great dish. Ginger and spring onion. Yum 😋🐔🧅🌶🍝😎☝️❤️👨‍🍳 thanks Chef

I had everything except for the garlic! WHYYYY?! I made it anyway. Still delicious ❤

🐉🐺🐉🇺🇸

Nice…proper food after the invasion of Ukraine & Taiwan.

Mmmm delicioso saludos y bendiciones

I couldn't locate the link for this recipe... is it still available?

I would have thickened up that sauce at the end with a little corn starch mixed with the rice wine??

I’ve been able to find low-sodium soy sauce. But what about some of the other popular sauces, such as housin, oyster, etc. Do they make low-sodium versions of these sauces?

Love your videos Jeremy! I made your Taiwan beef noodle soup....awesome! Many years ago as a college student I often ate this ginger chicken dish and your recipe looks great! Thanks so much for sharing!

Taste delicious and a little similar to mongolian beaf. Nevertheless, amazing