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Chicken Scallion Stir Fry

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5 from 2 votes
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Chicken Scallion Stir Fry
A close up photo of chicken scallion stir fry over white rice on a teal and white decorative plate.

 

I’m always up for a new chicken recipe, especially one that’s fairly easy. I’m also a big stir fry fan and use my wok often. I have several stir fry recipes in my arsenal, and this one just got added to the permanent library.

Now it’s right up there will my Sesame Chicken.

This makes a delicious gravy and the ingredient list is short and simple. The only adjustment I really made was to use some dried ginger I had instead of fresh ginger. Everyone enjoyed this and there were no leftovers.

A close up photo of chicken scallion stir fry over white rice on a teal and white decorative plate.

Besides, I got to use one of my pretty garage sale plates for the pics! :)

Chicken and Scallion Stir Fry
Recipe from Healthy and Gourmet

An overhead photo of chicken scallion stir fry over white rice on a teal and white plate.

More Stir Fry Recipes

Chicken Scallion Stir Fry

Chicken Scallion Stir Fry

5 from 2 votes

IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Servings: 4
Calories: 224
Author: Amanda Davis

Ingredients

  • 2 boneless skinless chicken breasts
  • 2 tablespoons cornstarch
  • ½ teaspoon chili powder
  • 3 tablespoons canola oil
  • 2 garlic cloves minced
  • 1 tablespoon freshly grated ginger
  • ½ cup chicken broth
  • 2 tablespoons oyster sauce
  • 1 tablespoons sesame oil
  • 1 teaspoon soy sauce
  • 10 scallion stalks

Instructions

  • Slice the chicken breasts into thin strips about 2" long. Add the cornstarch and chili powder and mix well. Set aside.
  • Mix together the chicken broth, oyster sauce, sesame oil, and soy sauce. Set aside.
  • Wash and dry the scallions well. Cut off and discard the root ends, then slice the rest of the stalks into 2" to 3 " pieces. Set aside.
  • In a wok or skillet over high heat, add the canola oil. Heat oil on high until hot  but not smoking. Add the chicken, garlic, and ginger, and stir fry until chicken is no longer pink, about 1 to 2 minutes. Stir to prevent sticking.
  • Add the chicken broth mixture and cook for another minute or two until almost half of the liquid has evaporated and the remainder forms a thick sauce. Add the scallions and toss together for 20 seconds. Remove from heat and serve over warm rice.

Nutrition

Serving: 1portion | Calories: 224cal | Carbohydrates: 8g | Protein: 13g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 513mg | Potassium: 315mg | Fiber: 1g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 8.8mg | Calcium: 30mg | Iron: 0.7mg
Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!

More from me you might like:
Stir Fried Spicy Beef
Cashew Chicken
Chinese Pepper Steak

Some yummy stuff from the interwebs:
Mushroom Stir Fry – from Simply Recipes
Broccoli Beef Noodle Stir Fry – from Steamy Kitchen
Garlic Lover’s Vegetable Stir Fry – from Kalyn’s Kitchen

(If you enjoyed this post, I’d truly appreciate a stumble, Digg, facebook share, whatever you like! :) )

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Amanda Davis

President at Amanda's Creative Studio, Inc.
Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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Comments

  4. Amanda says

    Michelle – so glad the watermelon cookies were a hit!

    anonymous – so glad you enjoyed it! It's definitely one I'll be making over and over! :)

    Reply

  6. Anonymous says

    Tried your stir fry today and it was really really good. I never found a recipe that had enough liquid for that kind of sauce, but yours was perfect. Will make it again, thanks for sharing. :-)
    sandra

    Reply

  7. Heavenly Housewife says

    Sounds (and looks) simply delicious. I make something very similar, something I found on Martha Stewart's website, and its a great dish.
    *kisses* HH

    Reply

  10. Michelle says

    Hi, Amanda.

    This stir fry looks wonderful!

    I'm new to your blog (and have yet to start one of my own), but I find myself checking in on your posts often. I made your watermelon cookies for two cookouts we attended this weekend, and they were a HUGE hit (you got all the credit, of course). Sooo thanks for the idea! :D

    Reply

  13. Katrina says

    Ooh, I LOVE that plate! Stir frys are awesome. I'd go with broccoli since I have a strong adversion to onions, but we love a nice sauce!

    Reply

  14. marla {family fresh cooking} says

    Love you new/vintage plates! I too have had to swap out fresh ginger for dried when I don't have it. The results are still fantastic. Love this recipe :)

    Reply
5 from 2 votes (2 ratings without comment)

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