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Ginger and Scallion Chicken Stir-Fry

A Chinese stir-fry that is loaded with tender pieces of chicken, mushrooms, and a delicious brown sauce. Use any mushrooms you want in this quick and easy stir-fry.
Ginger and scallion chicken stir-fry.

Ginger and scallion chicken stir-fry.

This ginger and scallions chicken stir-fry is one of the earliest recipes I learn from my Mom. It’s a simple dish since it only requires chicken and mushroom as its main ingredients. The rests are aromatics and sauces that should be very common in a typical Chinese or Asian pantry.

I think this is a very versatile dish that anyone should learn. Turn it into a meatless dish by simply replacing tofu for the chicken. Or if you prefer a seafood dish, you can use fish fillet or even shrimps.

Ingredients for ginger and scallion chicken stir-fry: chicken, mushroom, ginger, garlic, scallions, red chilies, fish sauce, Shaoxing wine, light soy sauce, dark soy sauce, sesame oil, salt, and pepper.

Ingredients for ginger and scallion chicken stir-fry: chicken, mushroom, ginger, garlic, scallions, red chilies, fish sauce, Shaoxing wine, light soy sauce, dark soy sauce, sesame oil, salt, and pepper.

Ingredients for a Chinese ginger and scallion stir-fry dish

1. Main ingredients

Choose your main ingredients for this dish. I am using chicken thigh meat and baby portobello mushrooms for this recipe, but you can use tofu, thinly sliced beef/pork, or even bite-size fish fillets or shrimps/prawns if you wish to replace the chicken.

Mom usually either use fresh/canned button mushroom or rehydrated dried shiitake mushrooms when I was just a little kid since that was all that was available in those days. I feel fortunate that we now how so many different mushroom varieties to choose from, so feel free to use whichever mushroom you wish.

2. Aromatics

We will need garlic, ginger, scallions, and red chilies. I use bird-eye chilies since I love the spicy kick it gives, but you can use cayenne or Fresno for a milder dish. You can also skip the chilies altogether, or use bell pepper for a kid-friendly dish.

3. Seasonings

For the seasonings, we will need salt, white pepper, light soy sauce, dark soy sauce, fish sauce, Shaoxing wine, and sesame oil.

The photo in this post shows the exact products I use for this recipe. I hope it can be a great help when you grocery shop for the ingredients. :)

(1) Sauté garlic, ginger, red chilies, and the white part of scallions. (2) Add chicken and cook until no longer pink. (3) Add mushrooms and all the seasoning. (4) Toss in the green part of scallions.

(1) Sauté garlic, ginger, red chilies, and the white part of scallions. (2) Add chicken and cook until no longer pink. (3) Add mushrooms and all the seasoning. (4) Toss in the green part of scallions.

Cooking guide

1. Fry aromatics

Heat oil in a wok over medium-high heat and sauté ginger, garlic, red chilies, and the white part of scallions. Stir for 30 seconds or until fragrant.

2. Cook chicken

Add bite-size chicken meat into the wok and cook until no longer pink.

3. Cook mushrooms and seasonings

Add mushrooms and all the sauce ingredients (light soy sauce, dark soy sauce, fish sauce, Shaoxing wine, sesame oil, salt, and pepper). Mix well, then cover the wok and cook for 3 minutes, or until the mushrooms wilt.

4. Add scallions

Remove the lid and adjust the amount of salt and pepper as necessary. Toss in the green part of scallions, then quickly turn off the heat.

5. Garnish and serve

Transfer the dish to a serving plate/bowl, garnish with chopped scallions and cilantro. Serve immediately with steamed white rice.

Ginger and scallion chicken stir-fry, garnished with cilantro, thinly sliced scallions, and fresh chili.

Ginger and scallion chicken stir-fry, garnished with cilantro, thinly sliced scallions, and fresh chili.

Other easy beginner friendly Chinese dishes to try

For other equally delicious and beginner-friendly Chinese recipes, who not give some of these recipes a try:

Ginger and scallion chicken stir-fry. Best served immediately with steamed white rice.

Ginger and scallion chicken stir-fry. Best served immediately with steamed white rice.

Ginger and Scallion Chicken Stir-Fry

5.0 from 12 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Serves: 4

Print Recipe

Ingredients

  • 2 tablespoon oil
  • 2 inch ginger, peeled and cut into thin strips (julienned)
  • 6 cloves garlic, minced
  • 2-5 bird eye chilies, seeded and chopped (Note 1)
  • 5 scallions, cut into 1 inch pieces, separate the white parts from the green parts
  • 500 gram (~ 1 lb) skinless boneless chicken thigh/breast, cut into bite-size pieces
  • 250 gram (~ 8 oz) baby portobello mushrooms (Note 2)
  • Sauce
  • 1 tablespoon Shaoxing wine
  • 1/2 tablespoon light/regular soy sauce
  • 1/2 tablespoon dark soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • salt, to taste
  • white pepper, to taste
  • Garnish (optional)
  • chopped cilantro
  • chopped scallions

Instructions

  1. Fry aromatics: Heat oil in a wok over medium-high heat and sauté ginger, garlic, red chilies, and the white part of scallions. Stir for 30 seconds or until fragrant.
  2. Cook chicken: Add bite-size chicken meat into the wok and cook until no longer pink.
  3. Cook mushrooms and seasonings: Add mushrooms and all the sauce ingredients (light soy sauce, dark soy sauce, fish sauce, Shaoxing wine, sesame oil, salt, and pepper). Mix well, then cover the wok and cook for 3 minutes, or until the mushrooms wilt.
  4. Add scallions: Remove the lid and adjust the amount of salt and pepper as necessary. Toss in the green part of scallions, then quickly turn off the heat.
  5. Garnish and serve: Transfer the dish to a serving plate/bowl, garnish with chopped scallions and cilantro. Serve immediately with steamed white rice.

Notes

  • (1) Substitute with cayenne or Fresno for a milder dish, or use bell pepper for a kid-friendly dish.
  • (2) Substitute with white/brown button mushrooms, fresh/dried shiitake mushrooms, oyster mushrooms, or king trumpet mushrooms.
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Comments

  • Stacy Tompkins Stacy Tompkins says:

    I would prefer this combination. I have tried cook them together and I find that it was extremely wonderful. All members in my family appreciate this dishes. I will cook it again soon

  • Syarifa Syarifa says:

    This is a great recipe! I enjoyed it very much. Thanks Anita.

  • Sharon Sharon says:

    I love how uncomplicated this recipe is! Delicious delicated flavors and doesn't take much time to make.

  • Taylor Kiser Taylor Kiser says:

    This is going to be on repeat for dinner in our house! So good!

  • Ashley Ashley says:

    Oh my goodness! The flavor in this is unreal!! So delicious!! Thanks for sharing!

  • Noelle Noelle says:

    Yum! This was the perfect weeknight dinner, thanks for sharing :)

  • Beth Beth says:

    This is so delicious! I am a huge fan of ginger and scallions and Asian flavors in general, so this was perfect for my family! And it's so easy! Thanks!

  • Sara Sara says:

    I love the ease of this dish and it looks so tasty. I have all the ingredients in my pantry, this will be an easy one to whip up for a midweek dinner.

  • Katie Katie says:

    Looks so good! Can’t wait to try this one.

  • Lata Lala Lata Lala says:

    A Chinese stir-fry that is loaded with tender pieces of chicken, mushrooms, and a delicious brown sauce is making me drool. Lipsmacking good share.

  • Jacqueline Meldrum Jacqueline Meldrum says:

    Oh I do like the sauce you added. A nice change from my regular shop-bought sauce.

  • Mama Maggie's Kitchen Mama Maggie's Kitchen says:

    Hmmm yum! My husband will definitely love this Ginger and Scallion Chicken Stir-Fry! It looks very delicious and it's making me hungry!

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