Easy Chicken with Garlic, Ginger and Spring Onion

Chicken with garlic, ginger and spring onion is a gloriously simple and quick Chinese takeaway style dish that bursts with bold flavours.

This recipe is a little less frantic than many stir fries, with just a few minutes of quick frying, then the chicken is braised in a sauce, but everything still cooks in under 30 minutes.

Garlic Ginger Chicken

My site is littered with Chinese fakeaway dishes and my latest offering is my interpretation of garlic ginger chicken.

I quite often use ginger heavily in these types of recipes, my ginger pork stir fry, teriyaki ginger prawns and ginger chicken udon noodles are some of my favourites of the genre.

Unlike all of those recipes, this dish is a “braise” rather than a stir fry. Don’t worry it is a quick braise, this delicious dish still cooks in under 30 minutes.

The chicken is quickly stir-fried with garlic and ginger for a few minutes, then things get a lot easier.

Next up, pour in the sauce, thicken it a little, and wait for dinner to be ready.

It’s a quick and easy fakeaway without the frantic energy of stir-frying.

Frequently Asked Questions

Can I use chicken breast?

Yes, there is no problem with using chicken breast in this recipe. But be sure to not try to reheat it because it will dry out.

What is Chinkiang vinegar?

Chinkiang vinegar is a black rice vinegar and it is delicious, I use it in almost all of my Chinese fakeaway recipes.

It has a much more complex and round flavour than regular rice vinegar. You can use regular rice vinegar instead if you wish

What is Shaoxing wine?

Sheaxing wine is a Chinese rice wine and again, I use it as my rice wine of choice, you can swap it out for any type of rice wine.

Do I have to use MSG?

No, you can omit it, but please do, it is a magical ingredient that makes the dish way more than the sum of its parts!

Can I make this in advance?

Yes, unlike many of my stir fry recipes, this dish does not rely on crisp fresh vegetables. This makes it ideal to cook in advance and reheat later.

It will sit in the fridge for 2-3 days if stored appropriately and can be reheated on the stovetop or even in a microwave oven.

Serving Suggestions

Like so many of my “fakeaway” dishes, I have served this chicken with ginger and spring onion recipe with some simple egg fried rice. However, there is more than enough big flavour here to be able to serve this with plain rice!

Noodles always make for a solid side dish for Chinese fakeaways, and a quick plain chow mein would work wonderfully here.

Chips would always be part of a Chinese takeaway order growing up, the modern-day equivalent to that in the UK appears to be salt and pepper chips.

Don’t forget to grab some prawn crackers or make up some prawn toast to kick off the meal!

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• Wok. I use a large carbon steel wok that will work on my induction hob.
• Stirring and serving spoons.
• Kicthen knife.
• Chopping board.
• Weighing scales and or a combination of a measuring jug, cups and spoons.
• Mixing bowl.