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Healthy Recipes | Garlic Ginger and Spring Onion Chicken

Carol Blair
Tuesday 17 September 2019
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15 minute stir fry Garlic Ginger and Spring Onion Chicken – a Chinese takeout favourite made easy! 

I can’t even begin to count the number of times we’ve had this Ginger and Spring Onion Chicken over the past month. It’s a real dinnertime victory in our house when I find a chicken dish that both Mike & I are both obsessed with.

Since making the first variation of this based on a youtube video we found a while back we’ve been making it nonstop. With a dish this easy and delicious there’s no reason not to.

The sauce ingredients are also pretty straight forward with the most specialised ingredient being the oyster sauce. You’ll need to double check and guarantee that the oyster sauce is gluten free as many do contain gluten. I’ve found that a lot of healthy food stores like Sprouts and Whole Foods usually carry gluten free oyster sauce, but if you’re struggling to find any then Amazon is always a great place to look.

I love the flavour of ginger in my chicken dish, i have already shared a ginger pepper chicken recipe in my blog which i love so much. It is so easy to make but taste so yum..I make ginger chicken little different too, it is made by frying chicken separately and tossing it in a ginger flavoured sauce, it taste good too, goes really well with noodles and fried rice.. But i always wanted to post a spicy yet complete ginger flavoured chicken dish. Thats when i came across this post from ria’s blog and totally loved it

Garlic Ginger and Spring Onion Chicken

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients:

Sauce:
  • 1/2 teaspoon sugar
  • 1/3 cup | 80 ml water
  • 1 tablespoon arrowroot starch, or cornstarch
  • 1 tablespoon gluten free oyster sauce
  • 1/2 teaspoon salt & pepper each

Chicken & Veg:
  • 2 cloves garlic, finely chopped
  • 1 tablespoon ginger, finely chopped
  • 2 green onions, ends removed and cut into 1 inch long pieces
  • 1 tablespoon | 15 ml cooking oil
  • 6 oz boneless, skinless chicken breast, sliced very thin
  • 1/2 onion, sliced (white, brown or yellow)

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Instructions:

  1. First, Combine the oyster sauce, salt, pepper, sugar, water and starch to a small cup and whisk to combine. Set aside.
  2. Second, Warm the oil in a wok or skillet on a high heat. Add the chicken and cook quickly for a minute or two until it's no longer pink. Transfer the chicken to a small plate and set aside.
  3. Next, Add the sliced onions to the same wok/skillet. Add a little more oil if needed and sauté for a minute to soften the onion. Add the ginger and the garlic and cook another minute. 
  4. Add the chicken back to the wok along with the green onions. Stir fry a minute to finish cooking the chicken.
  5. Add the combined sauce to the wok. Cook until the sauce turns into a thicker, saucy consistency. 
  6. Remove from the heat and serve over rice or noodles and enjoy! 



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Carol Blair

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