Directions
- Prepare all ingredients before cooking. Slice the chicken, chop the green onions, and mince the garlic and ginger. This ensures a smooth stir-fry since cooking happens quickly.
- In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, honey, cornstarch, and water until smooth. Set aside.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips in a single layer and stir-fry for 4–5 minutes until lightly golden and cooked through. Remove from the pan and set aside.
- Add the remaining tablespoon of oil to the pan. Stir-fry the garlic and ginger for 30 seconds until fragrant.
- Add the green onions and cook for 1–2 minutes until just tender but still vibrant.
- Return the cooked chicken to the pan and pour the prepared sauce over everything. Stir continuously until the sauce thickens and coats the chicken and green onions, about 1–2 minutes.
- Taste and adjust seasoning with salt or pepper if needed. Remove from heat.
- Garnish with toasted sesame seeds and extra green onions before serving.
Recipe Details
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Difficulty: Easy
Variations & Substitutions
• Protein Swap: Use shrimp, tofu, or beef strips instead of chicken.
• Vegetable Mix: Add bell peppers, snap peas, or carrots for extra crunch.
• Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
• Spicy Kick: Add ½ teaspoon crushed red pepper flakes or drizzle of sriracha.
Serving Suggestions
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