Classic Spring Onion & Ginger Chicken Stir Fry Recipe!

It's #wokwednesday and for today's lesson Jeremy is making a favourite Chinese takeaway dish. . Get the wok clocks ready for this super flavoursome stir fry which is so simple and easy to make at home.

- Classic Spring Onion & Ginger Chicken Stir Fry Recipe! | Wok Wednesdays -

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[billyaustin]

Just made this for the girlfriend and her parents, and it went down an absolute treat. I love all Chinese cooking, but these simple wok dishes are brilliant for those who are learning from scratch (like me). Thanks Jeremy and the whole School of Wok crew !

[Arctem]

Since they don't seem to have posted ingredients, here's what they appear to be for those who want a reference. I put a ~ next to the amounts that are most likely to be wrong since I'm judging by eye.
Veggies
A lot of ginger
1 bunch green/spring onion
1/2 red onion
1/2 green bell pepper
~3-4 cloves garlic

Marinade
~1 lb Chicken thigh
1 tbsp light soy sauce
1 tbsp sesame oil
Dash of sugar
Dash of five spice
1 tbsp of cornstarch

While cooking
2 tbsp of oyster sauce
Dash of dark soy sauce
~1/4 cup rice wine
~1/4 cup chicken stock

[susanyoung]

You’ve smashed it again Jeremy!! I live in the most westerly village on the British mainland, Kilchoan. It’s very remote, but I have access to the best locally produced meat, veg and seafood. Luckily, my partner visits Edinburgh regularly and comes back with all my Chinese ingredients that I need. The Only Thing I missed living here was a good Chinese meal! Thanks to you, my “wok nights” are quickly becoming legendary and I am never short of willing “tasters” - I try something new from the School of Wok every week. We all sit in the kitchen, have a few drinks, and I cook your recipes, (following your videos, which I watch in advance and have my wok clock all ready and everything marinated and ready to go). I cannot tell you how popular I have become!! This one was really easy, quick and utterly delicious. Thank you so much and keep up the good work😀😀😀

[Matt]

Thought I was going round the kook earlier, scrolling through YouTube recommends on my TV, scroll to this video and I hear Jeremy's voice...but I haven't clicked play yet...it was from another room...him on live TV!

[Rarencjusz]

Jeremy that dish is amazing in it's simplicity, even done by me on non-stick pan (I am still in progress in getting professional burner and wok). Amazing flavor combination and that caramelized ginger... AWESOME! 10/10!!!!

[maybach]

Deine Wok-Künste sind wirklich phänomenal! Ich rieche förmlich, wie es duftet! Dankeschön

[jclive]

becoming fascinated with heat's different effect on ingredients (after a predominantly Italian mindset upbringing). I got my first Wok about 6 months ago and it's amazing how accurate it can be once you start to relax while using it.
I have been using Ken Hom's tutorials but i think i will be making this asap, thanks

[IOUharmony]

I used to watch you a long time ago when I had this Chinese cuisine, I am coming after 2 years and the nostalgia is too much.

[HyperintelligentViralSpider]

I just made this following the recipe as closely as possible. Third time ever using my wok and I am absolutely blown away at the results. This is the start of a new hobby and your page will help a lot . Thanks!

[taurengod]

I discovered this channel and I absolutely love your teaching style and recipes Jeremy. Thank you so much for your videos, I've learned more about Wok cooking in the past week than the past 20 years.

[tazman]

As I posted yesterday, I was going to make this tonight. It came out wonderful. A good mix of flavors and the 5 spice gives it an Indian flavor my wife said.
Served with a side of Saffron flavoured Basmati rice.
Totally delicious.
Thank you Jeremy from Canada.

[PablooWT]

Can't see the recipe in the description :<
And can't find it on your website, where it is?

[howarddavis]

Excellent. I have all those ingredients right now - and I'm hungry!

[ariepegler]

Cooked this on Monday.. gorgeous dish for any day of the week. Thanks Jeremy. So yummy, happy tummy in the house x

[craigwhite]

Just made this and it's delicious. Only had whole spices for the Chinese 5 spice so perhaps was lucky! Thanks guys for these videos

[italianchef]

yes..a printable recipe would be nice..the difference between a great utube and one you might not come back to !!

[NikNik]

I made this tonight. Amazing! Loving my new wok and this channel.

[Mark_Lacey]

Love the 'Wok Clock' great USP.

[aedwards]

I’m definitely making this on Saturday! But there will be no attempt to flip my wok! Just need to buy some ginger and will be using tenderloin

[dearlydears]

We always put the spring onions (leaves part) towards the end because it cooks fastest. We usually put onions, spring onions stems and green peppers first after ginger and garlic. Finish off with last bit of decorative spring onions.