Ginger Chicken Stir Fry served on a plate with sticks

In China, we call this dish laojiang ji (老姜鸡), and the name translates directly to “old ginger chicken.” There are two traditional ways to cook it. One is to braise chopped, bone in chicken pieces with a generous amount of ginger until the meat is tender and soaked through with flavor. The other is the stir fried version, where chicken pieces are tossed quickly in a hot wok with sliced ginger.

I made my version as a stir fry with an extra step: I marinate the chicken with grated ginger first, so the flavor comes through from the inside out. If you like bold ginger dishes, you should also try my three cup chicken and my easy Moo Shu chicken recipe.

Growing up in Beijing, ginger chicken was always a meal my family made regularly, especially in the colder months when ginger warms you up from the inside. The key is using plenty of old ginger and marinating the chicken so every bite is infused with a peppery ginger taste. I toss the chicken in a hot wok until the pieces are charred on the edges, deglaze with Shaoxing wine, then stir in a simple sauce that thickens in seconds. The whole thing is ready in just 25 minutes, which is fantastic for busy days. I hope you give this one a try and let me know how it turns out.

Old Ginger vs. Young Ginger

This recipe calls for old ginger, and the distinction matters. Old ginger (laoji 老姜) has a dry, papery tan skin that is thick and tough. The flesh inside is fibrous with a strong, peppery, and slightly spicy flavor. It is the standard ginger you find at most grocery stores year round. Young ginger (nenjiang 嫩姜), sometimes called spring ginger or baby ginger, has thin, pinkish skin with no need to peel, and the flesh is juicy and mild with almost no heat. Young ginger is great for pickling or eating raw, but it does not have enough punch for a stir fry like this one.

Very important: For ginger chicken, you want old ginger because its intense flavor stands up to the high heat of the wok and penetrates the chicken during marinating. If you can only find young ginger, you will need to use about twice as much, and the flavor will still be milder.

Ingredients

I keep the ingredient list short and let the ginger be the star for my recipe. Here is everything I use to make it:

Ingredient for making ginger chicken

Chicken and marinade: I use boneless skinless chicken thighs cut into chunks. The marinade is Shaoxing wine, light soy sauce, salt, grated ginger, and cornstarch.

Sauce: I mix chicken stock, oyster sauce, light soy sauce, sugar, and cornstarch.

Stir fry: I use peanut oil for high heat cooking, thinly sliced old ginger, more Shaoxing wine for deglazing, scallions, a chili pepper for a little color and heat, and a drizzle of toasted sesame oil to finish.

How to Make

1. Marinate the chicken: Combine the chicken pieces with Shaoxing wine, light soy sauce, salt, and grated ginger in a bowl. Mix until the liquid is fully absorbed. Add the cornstarch and toss to coat evenly. Set aside for 10 to 15 minutes.

Marinate the chicken in a bowl

2. Mix the sauce: Stir the sauce ingredients together in a small bowl and set aside.

3. Sear the ginger and chicken: Heat the oil in a wok or large skillet over medium high heat until it shimmers. Add the sliced ginger and cook, stirring occasionally, until the edges are charred. Spread the chicken in the wok with minimal overlap and cook until the bottom turns brown. Flip and brown the other side.

Searing the ginger and chicken

4. Deglaze: Swirl the Shaoxing wine along the edge of the wok and stir everything quickly to deglaze.

5. Add the vegetables and sauce: Toss in the scallions and chili pepper and stir until the scallion starts to soften. Pour in the sauce and stir for about 30 seconds until it thickens. Turn off the heat, drizzle in the sesame oil, and stir once more. Transfer to a plate and serve hot.

ginger chicken ingredients cooking in a pan

Key Tips to Consider

Grate the ginger for the marinade, slice it for the wok: I grate the ginger that goes into the marinade so it releases maximum flavor into the chicken. The sliced ginger in the wok gives you those charred chewy pieces.

Do not crowd the wok: Spread the chicken in a single layer so it sears instead of steaming. If your wok is small, cook the chicken in 2 batches.

Deglaze with Shaoxing wine: Swirling the wine along the edge of the hot wok creates steam that lifts all the browned bits off the bottom. Those bits are pure flavor.

Ginger chicken serve on a plate

How to Serve

I serve this ginger chicken over steamed rice most of the time. It is one of those dishes that is almost better the simpler you keep it, because the ginger flavor is the star. Some nights I pair it with a quick stir fried vegetable on the side, like baby bok choy or my delicious Chinese broccoli with oyster sauce, and that is a complete dinner

When I make this for friends or family gatherings, I pair this with my soy sauce fried rice and beef and broccoli so everyone can mix and match. Chili crisp on the side is a must! Yum.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

I always recommend thighs for stir fry because they stay juicy and tender at high heat. Chicken breast works but it dries out faster. If you use breast, cut the pieces slightly smaller and reduce the searing time by about 30 seconds per side.

Do I need a wok for this recipe?

No, a large nonstick skillet works just as well. I use a nonstick pan for most of my stir fry recipes and the results are great. The key is getting the pan hot enough before adding the chicken so you get a good sear.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce. I do not recommend freezing because the texture of the ginger and scallions changes after thawing.

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Ginger chicken close up

Ginger Chicken Stir Fry

By Maggie Zhu
4.67 from 3 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Print
I make this ginger chicken stir fry with boneless chicken thighs, plenty of old ginger, and a savory sauce with Shaoxing wine and oyster sauce. This classic Chinese stir fry is ready in 25 minutes and it is one of my favorite weeknight dinners.

Ingredients 

  • 1 lb boneless skinless chicken thighs , cut into 1” (2.5 cm) chunks

Marinade

Sauce

Stir Fry

  • 1 tablespoon peanut oil , or vegetable oil
  • 2 " ginger , thinly sliced
  • 2 tablespoons Shaoxing wine
  • 4 scallions , cut into 2” long pieces
  • 1 chili pepper , sliced (or sliced red pepper for a non-spicy dish)
  • 1 teaspoon toasted sesame oil

Instructions

  • Add the chicken, Shaoxing wine, light soy sauce, salt and ginger into a medium-sized bowl. Mix everything together until the liquid is fully absorbed. Add the cornstarch and mix again to coat the chicken evenly. Set aside and allow it to marinate for 10 to 15 minutes.
  • Mix the sauce ingredients together in a small bowl and set them aside.
  • Heat the oil over medium-high heat in a wok (or large skillet) until it shimmers. Add ginger. Cook and stir occasionally until the edges are charred.
  • Spread the chicken with minimal overlap. Cook until the bottom turns brown, 1 to 2 minutes. Flip to brown the other side, another 1 minute or so.
  • Swirl in the Shaoxing wine along the edge of the wok and quickly stir everything to deglaze.
  • Add the scallion and chili pepper. Stir and cook until the scallion starts to turn tender, 30 seconds to 1 minute.
  • Pour in the sauce and stir for about 30 seconds so that the sauce thickens slightly. Turn off the heat and pour in sesame oil. Stir again and transfer everything to a plate. Serve hot over steamed rice or boiled noodles as a main dish.

Ingredient Substitution Guide

Nutrition

Serving: 1serving, Calories: 220kcal, Carbohydrates: 8g, Protein: 24g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 108mg, Sodium: 823mg, Potassium: 387mg, Fiber: 1g, Sugar: 2g, Vitamin A: 254IU, Vitamin C: 18mg, Calcium: 25mg, Iron: 1mg

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