Cantonese Ginger Scallion Chicken
Succulent chicken thigh pieces wok-seared with aromatic ginger, scallions, and a savory soy glaze.
Recipe Author
Riff Kitchen@riffkitchen
Cantonese Ginger Scallion Chicken
Succulent chicken thigh pieces wok-seared with aromatic ginger, scallions, and a savory soy glaze.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 15 prep · 10 cook
- 25 min
- servings
- 4
- effort
- Medium
Chef's note
This restaurant-style stir-fry relies on high heat and aromatics to deliver authentic flavor in under 20 minutes.
Method
8 steps · tap one to tick it off
Tips
Cut the chicken into even chunks. Even pieces finish together in the 5 minutes of searing and stir-frying. Mixed sizes leave small pieces dry while large ones are still pink.
Sear in two batches if needed. This much chicken crowds a home wok. If the pieces do not fit in one layer, sear them in two rounds so they brown instead of stewing.
Cut the ginger into thin matchsticks. Thin matchsticks soften and turn fragrant in the minute they get. Thick pieces stay fibrous and fiery.
Swaps
No oyster sauce? Hoisin sauce, which is sweeter, so leave out the sugar.
No cornstarch? Potato starch in the same amount.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The scallions go limp; add fresh ones after reheating.
Reheat: In a hot skillet with a splash of water, tossing until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
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Chef's note
This restaurant-style stir-fry relies on high heat and aromatics to deliver authentic flavor in under 20 minutes.
Instructions
Follow the steps to perfection.
Tips
Cut the chicken into even chunks. Even pieces finish together in the 5 minutes of searing and stir-frying. Mixed sizes leave small pieces dry while large ones are still pink.
Sear in two batches if needed. This much chicken crowds a home wok. If the pieces do not fit in one layer, sear them in two rounds so they brown instead of stewing.
Cut the ginger into thin matchsticks. Thin matchsticks soften and turn fragrant in the minute they get. Thick pieces stay fibrous and fiery.
Swaps
No oyster sauce? Hoisin sauce, which is sweeter, so leave out the sugar.
No cornstarch? Potato starch in the same amount.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The scallions go limp; add fresh ones after reheating.
Reheat: In a hot skillet with a splash of water, tossing until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix