Ginger Scallion Chicken

A quick stir-fry of chicken with a generous amount of fresh ginger and scallions. Cooked hot and fast and finished with the aromatics at the end, it stays bright, fragrant, and gingery — a simple weeknight dish that shows how the same fast sauté carries easily beyond French cooking.

Serves 2

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces or thin strips
• Salt and pepper
• 2 tablespoons neutral oil
• 2-inch piece ginger, minced
• 5 scallions, whites and greens separated, finely sliced
• 1 tablespoon sesame oil

Sautéing

Sautéed Potatoes Sautéed Chicken Breast Chili Garlic Chicken Beef Stroganoff

Fast Cooking in an Open Pan→

Method

Stir-fry the chicken

Season the chicken lightly with salt and pepper (soy sauce will add more seasoning later). Heat the neutral oil in a skillet or wok over high heat until shimmering, add the chicken, and let it sit briefly to brown, then stir-fry, keeping it moving, until nearly cooked through, about 4–5 minutes.

Add the aromatics and finish

Add the ginger and scallion whites, stirring constantly for 30 seconds, until fragrant, then add the scallion greens, tossing everything together for another minute, until the chicken is fully cooked and glossy. Finish with sesame oil if using, and serve immediately.