Description

This Chicken and Green Onion Stir-Fry is a fast and easy dinner made with tender chicken, fresh green onions, and a simple savory sauce. It’s a clean, no-fuss dish that’s full of flavor and pairs perfectly with rice or noodles. Ready in under 30 minutes, it’s ideal for busy weeknights!

Ingredients

1 lb boneless, skinless chicken breast or thighs, thinly sliced
1 bunch green onions, cut into 2-inch pieces
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional for extra depth)
1 tablespoon hoisin sauce or honey
1 tablespoon cornstarch
1 tablespoon rice vinegar or dry sherry
2 teaspoons sesame oil (or vegetable oil)
2 cloves garlic, minced
1 teaspoon grated fresh ginger (optional)
Salt and pepper, to taste
Cooked rice, for serving
Optional: red pepper flakes or sesame seeds for garnish

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Instructions

Marinate the chicken (optional but flavorful):
In a bowl, toss the sliced chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a splash of vinegar. Let sit while you prep the rest.
Heat the pan:
In a large skillet or wok, heat sesame oil over medium-high heat.
Cook the chicken:
Add chicken in a single layer. Cook for 4–5 minutes, stirring occasionally, until golden and cooked through. Remove and set aside.
Sauté aromatics and green onions:
In the same pan, add a little more oil if needed. Sauté garlic and ginger for about 30 seconds, then toss in the green onions. Stir-fry for 1–2 minutes until slightly softened but still bright.
Add sauces and return chicken:
Return chicken to the pan. Stir in remaining soy sauce, hoisin or honey, and oyster sauce. Mix everything well and cook for 1–2 more minutes until heated through and coated in sauce.
Serve hot over rice, and garnish with red pepper flakes or sesame seeds if desired.

Notes

For extra veggies, add bell peppers, snap peas, or mushrooms with the green onions.
Want it spicy? Add a teaspoon of chili garlic sauce or sriracha.

Great for meal prep — just reheat and serve!