- 10MINS
- 20MINS
- Serves 4
- 263KCAL
Our version of this Chinese takeaway favourite is so easy! Tender chicken, cooked with ginger, garlic and spring onion – it has so much flavour!
Also in these categories:
Easy Peasy 
- Gluten Free if using gluten free oyster sauce and soy sauce
- Dairy Free
- Freezable
4
NutritionPer Serving
- Calories263
- Carbs25g
- Protein33g
- Fat2g
- Saturates0.5g
- Sugars13g
Your dishes
You’re amazing, look at the Chicken with Ginger and Spring Onion dishes you’ve made…
Karolina Rogers, Peterborough
ZoeB1975, Sheffield
Karolina Rogers, Peterborough
LMag, St Helens
Karolina Rogers, Peterborough
Karolina Rogers, Peterborough
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Fancy a takeaway for dinner tonight? This Chicken with Ginger and Spring Onion has all the flavour but far fewer calories than its Chinese takeaway counterpart.
Our recipe builds up flavour with fragrant ginger, garlic and spring onion, cooked with tender, marinated chicken.
This recipe is a stir-fry at heart, so not only is it fresh and healthy, it’s so quick and easy to make too.
The only thing to bear in mind is that the chicken needs around half an hour to marinate – and it’s totally worth the wait for all the extra flavour this step adds.
You can leave it to marinate as long as you like, so you could prep the chicken in the morning and store it, covered in the fridge, ready to cook later in the day.
Once you’ve tried this, you’ll choose it over the takeaway every time!
What diets is this Chicken with Ginger and Spring Onion suitable for?
This Chicken with Ginger and Spring Onion recipe is suitable for dairy free diets.
It can be made gluten free as long as you swap out the oyster sauce and dark soy sauce for gluten free alternatives.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Chicken with Ginger and Spring Onion?
You’ll need some Chinese rice wine to make this recipe. It’s also known as Shaoxing wine or Chinese cooking wine and it adds depth and flavour to this dish.
It can be found in most large supermarkets, Chinese grocery shops and Amazon. If you can’t find it, you could try using dry cooking sherry instead.
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
I served it with
Noodles! Made the Pak Choi Salad which is usually served with the Pineapple Pork Recipe from the Budget book. Absolutely love that salad so when I can; I have it with different recipes. Went so well with this recipe!
Prep is a bit time consuming but so worth it.
Add more ginger and lots of spring onion if you like a stronger taste, this recipe is our favourite meal and better than a takeaway.
Send us a Hint or Tip
We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.
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‘Why didn't I make this before now. Just like a takeaway. Easy to make too’
Kimberley
This post contains affiliate links: what this means
This Chinese rice wine from Amazon is ideal for this recipe.
A large wok like this one is perfect for other Chinese inspired dishes and stir-fries.
How many calories are in this Chicken with Ginger and Spring Onion?
There are 263 calories per portion in this Chicken with Ginger and Spring Onion, which means it falls into our Everyday Light category.
This Chicken with Ginger and Spring Onion is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
To marinade the chicken: Place the chicken in a medium bowl with the cornflour, soy sauce, sweetener, Chinese five spice and salt. Using clean hands, mix thoroughly together until evenly coated. Cover and set aside to marinate for 30 minutes on the work surface.
Step 2
Place the slices of ginger on a chopping board and lightly bash with a rolling pin. Break up the ginger slightly so that you have ragged looking slices. This will help release the flavour into the dish.
Step 3
Spray a large frying pan or wok with low calorie cooking spray and place over medium high heat. When the frying pan or wok is really hot, add the bashed ginger slices to the pan and stir-fry for 1 – 2 minutes until turning golden and crisp around the edges.
Step 4
Add the garlic slices and spring onion and stir-fry for 2 minutes until the garlic is turning golden and crisp around the edges. Take care not to burn the garlic.
Step 5
Increase the heat to high and add the onion. Stir-fry for 3 – 4 minutes, until lightly golden around the edges and still crisp. Transfer the vegetables to a plate and set aside while you cook the chicken.
Step 6
Return the pan to a high heat and spray with more low calorie cooking spray. When the pan is really hot, add the marinated chicken and stir fry for 4 – 5 minutes until lightly golden and sealed on all sides.
Step 7
Tip the cooked vegetables from the plate into the pan with the chicken. Add the oyster sauce, soy sauce, rice wine and water and stir in. Stir fry for 3 – 4 minutes until the chicken is completely cooked through and no longer pink inside. The sauce in the pan should have thickened slightly. Take care not to overcook the chicken and vegetables, the vegetables should still retain some crispness.
Step 8
Serve at once with Basmati rice and garnish with a few shreds of spring onion if wished.
What could I serve with this Chicken with Ginger and Spring Onion?
We love to serve this Chicken with Ginger and Spring Onion with Basmati rice. Serving with 125g of cooked Basmati will add 173 calories to this dish, for a total of 436 calories per portion.
You could also serve with some egg noodles. One nest is 171 calories, so the whole dish would come in at 434 calories.
Why not create a Chinese inspired feast and serve alongside the following dishes?
Easy Peasy Easy Peasy Easy Peasy Easy PeasySesame Chicken Toasts
Sticky Chinese-Style BBQ Pork
Chicken Shiitake Mushroom and Chilli Broth
Chicken Satay Skewers
How do you know when Chicken with Ginger and Spring Onion is cooked?
You should cook this Chicken with Ginger and Spring Onion until the chicken is cooked all the way through, with no pinkness left. This will take around 10 minutes. Take care not to cook the vegetables too much – you still want them to have a little crunch.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and maintained that temperature for 2 minutes.
How long can you keep Chicken with Ginger and Spring Onion in the fridge?
Once you’ve served this recipe, it’s best to eat it within 4 hours.
You can store any leftovers of this Chicken with Ginger and Spring Onion in the fridge for up to 2 days. Make sure that you allow leftovers to cool completely before putting them in a container with a lid and chilling in the refrigerator.
Can I freeze Chicken with Ginger and Spring Onion?
YES you can freeze this recipe! Please just remember to do the following:
- Allow it to cool and then freeze as soon as it is cold enough.
- Place in a container or bag that is suitable for freezing.
- Add a label with the recipe name and what date you froze it (no one likes mystery meat!)
How do I reheat Chicken with Ginger and Spring Onion?
From chilled: Place in a microwavable container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost overnight in the fridge and then reheat following the instructions above.
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Chicken with Ginger and Spring Onion
Our version of this Chinese takeaway favourite is so easy! Tender chicken, cooked with ginger, garlic and spring onion - it has so much flavour!
- Gluten Free
- Dairy Free
- Freezable
- Prep Time
10 MINS
- Cook Time
20 MINS
- KCals 263
- Carbs 25G
- Serving
4 4
- Up
- Down
- Metric/Cups
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Ingredients
For the stir-fry
- 4 medium skinless chicken breasts approx 130g each, very thinly sliced
- 2 medium onions peeled and cut into 2cm pieces
- 30 g root ginger peeled and cut into thin slices
- 4 large cloves of garlic peeled and thinly sliced
- 6 spring onions trimmed and cut into 5cm lengths
- 2 tbsp oyster sauce
- 2 tbsp dark soy sauce
- 50 ml Chinese rice wine
- 50 ml water
For the marinade
- 2 tbsp cornflour
- 2 tbsp dark soy sauce
- 1 tsp white granulated sweetener
- a small pinch of Chinese five spice
- 1/2 tsp salt
- low calorie cooking spray
To garnish
- a few shreds of spring onion to garnish (optional)
Metric - US Customary
Large frying pan or work
Medium bowl
Several small bowls
Rolling pin
We use a fan assisted oven for all of our recipes. Check outour oven temperature conversion guide.
Please do not screenshot this. Recipes are updated often
Instructions
- To marinade the chicken: Place the chicken in a medium bowl with the cornflour, soy sauce, sweetener, Chinese five spice powder and salt. Using clean hands, mix thoroughly together until evenly coated. Cover and set aside to marinate for 30 minutes on the work surface.
- Place the slices of ginger on a chopping board and lightly bash with a rolling pin. Break up the ginger slightly so that you have ragged looking slices. This will help release the flavour into the dish.
- Spray a large frying pan or wok with low calorie cooking spray and place over medium high heat. When the frying pan or wok is really hot, add the bashed ginger slices to the pan and stir-fry for 1 - 2 minutes until turning golden and crisp around the edges.
- Add the garlic slices and spring onion and stir-fry for 2 minutes until the garlic is turning golden and crisp around the edges. Take care not to burn the garlic.
- Increase the heat to high and add the onion. Stir-fry for 3 - 4 minutes, until lightly golden around the edges and still crisp. Transfer the vegetables to a plate and set aside while you cook the chicken.
- Return the pan to a high heat and spray with more low calorie cooking spray. When the pan is really hot, add the marinated chicken and stir fry for 4 - 5 minutes until lightly golden and sealed on all sides.
- Tip the cooked vegetables from the plate into the pan with the chicken. Add the oyster sauce, soy sauce, rice wine and water and stir in. Stir fry for 3 - 4 minutes until the chicken is completely cooked through and no longer pink inside. The sauce in the pan should have thickened slightly. Take care not to overcook the chicken and vegetables, the vegetables should still retain some crispness.
- Serve at once with Basmati rice and garnish with a few shreds of spring onion if wished.
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Recipe notes
Tip: It's important to be organised and prepare all the ingredients before starting to cook this recipe; otherwise, you may end up overcooking the dish if you're preparing ingredients whilst cooking.
We find it best to place all the prepared ingredients and measured liquids into small bowls, so they are ready to add to the pan.
Tip: This recipe is stir-fried, and the aim is to cook the ingredients quickly over a medium high to high heat to retain some crispness in the vegetables. Make sure to keep moving the ingredients around the pan when stir-frying.
Tip: Cut the chicken as thinly as you can so that it cooks in the time stated in the recipe, and cut the vegetables uniformly for even cooking.
Tip: If you prefer, you can use 1 tsp sugar instead of white granulated sweetener.
If you’ve made Chicken with Ginger and Spring Onion and loved it, let us know by tagging us!
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6 comments
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Jane761458Monday 27th February 2023
Which P of N book and page number is this in please?
Reply
SharonTuesday 28th February 2023
Hi Jane, our Chicken with Ginger and Spring Onion recipe doesn’t appear in any of our books and is exclusive to our website at present. Hope this helps!
Reply
Michelle worthingtonWednesday 16th February 2022
Can i use Japanese rice wine instead of Chinese?
Thanks
Reply
LisaThursday 10th March 2022
Hi Michelle
Yes, you could. The flavours would be a little different, but they would still work. You could also use a dry sherry. Hope this helps
Reply
Tina WrightMonday 10th January 2022
Can I use rice wine vinegar instead of rice wine?
Reply
HollyTuesday 11th January 2022
Hey Tina, this recipe uses Chinese rice wine and it adds depth and flavour to this dish. It can be found in most large supermarkets, Chinese grocery shops and Amazon. If you can’t find it, you could try using dry cooking sherry instead. Hope that helps!
Reply
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