Chicken and Green Onion Stir-Fry is a fast, flavorful, and satisfying dish that brings together tender chicken and aromatic green onions in a savory stir-fry sauce. With its bold, umami-rich flavor and minimal prep time, this stir-fry is perfect for busy weeknights when you want something fresh and homemade—without spending hours in the kitchen.

Why You’ll Love This Recipe

Quick and easy—ready in under 30 minutes
Made with simple, everyday ingredients
Light, healthy, and full of protein
Customizable with your favorite vegetables or sauces
Better than takeout and faster too

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast or thighs, thinly sliced
Green onions (scallions), cut into 2-inch pieces
Garlic, minced
Soy sauce
Oyster sauce (or hoisin sauce as an alternative)
Cornstarch
Sesame oil
Vegetable oil (for cooking)
Black pepper
Optional: red pepper flakes or fresh ginger for added heat and flavor

directions

In a small bowl, mix soy sauce, oyster sauce, sesame oil, and a pinch of black pepper. Set aside.
Toss sliced chicken with cornstarch until lightly coated.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken and stir-fry for 4–5 minutes until browned and cooked through. Remove and set aside.
In the same skillet, add a bit more oil if needed. Stir-fry garlic (and ginger if using) for 30 seconds until fragrant.
Add green onions and cook for 1–2 minutes, just until they begin to soften but stay crisp.
Return the chicken to the pan and pour in the sauce mixture.
Stir-fry everything together for 1–2 more minutes until well coated and heated through.
Serve hot over rice, noodles, or with steamed vegetables.

Servings and timing

This recipe serves 4 people.
Prep Time: 10 minutes
Cook Time: 10–15 minutes
Total Time: ~25 minutes

Variations

Add bell peppers, mushrooms, or snap peas for extra color and crunch
Use tofu or shrimp instead of chicken for a different protein
Spice it up with chili oil or fresh sliced chilies
Serve with cauliflower rice for a low-carb version
Add a splash of rice vinegar or lime juice for brightness

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat or microwave in 30-second intervals until hot.
This dish is not ideal for freezing due to the texture of the green onions.

FAQs

Can I use chicken thighs instead of breasts?

Yes, thighs are juicier and work great in stir-fry recipes.

Do I have to use oyster sauce?

No, hoisin sauce or soy sauce alone can work, but oyster sauce adds rich, savory depth.

Is this recipe gluten-free?

Use tamari or gluten-free soy sauce and check that your oyster sauce is gluten-free.

How do I slice the chicken thinly?

Partially freeze the chicken for 30 minutes first—it makes thin slicing much easier.

Can I prep this ahead of time?

Yes—slice the chicken, chop green onions, and mix the sauce in advance to save time.

What’s the best oil for stir-frying?

Use high smoke-point oils like vegetable, peanut, or canola oil.

Can I add eggs like in fried rice?

Sure! Scramble eggs in the pan first, then remove and add back in with the chicken at the end.

How spicy is this dish?

It’s mild by default—add chili flakes or hot sauce to bring up the heat.

What’s the best side dish for this stir-fry?

Steamed white or brown rice, jasmine rice, or noodles are all great options.

Can I make this in a regular skillet?

Yes! A wok is ideal, but any large skillet will work just fine.

Conclusion

Chicken and Green Onion Stir-Fry is a quick and delicious way to bring bold, fresh flavors to your dinner table. With tender chicken, fragrant green onions, and a savory sauce, it’s the kind of meal that delivers maximum satisfaction with minimal effort. Whether you’re cooking for your family or just yourself, this stir-fry is sure to become a go-to favorite.