Fiery Garlic Scape Chicken Stir Fry

If you’re stuck in a rut with chicken breast, this recipe is your ticket out. Say goodbye to bland and boring, and hello to a vibrant, sizzling stir-fry that’s bursting with flavor. This dish comes together in about 30 minutes, making it a perfect weeknight hero. Using the classic high-heat, quick-fry technique, we’ll create a dish where the chicken is unbelievably tender and the vegetables retain a delightful crunch. The flavor profile is a fantastic balance of savory, spicy, and fragrant, thanks to a magical fermented bean paste that forms the heart of the sauce. It’s surprisingly easy to make, even for beginners, and the result is a deeply satisfying meal that tastes like it came from your favorite local restaurant.

Before you fire up the wok, let’s get your ingredients lined up. Don’t worry if you can’t find everything; I’ve included some easy-to-find substitutions. Here’s what you’ll need:

For the Stir-Fry:

• Chicken Breast: 1 large (about 3/4 lb or 350g), boneless and skinless
• Garlic Scapes: 6 stalks. These are the green shoots that grow from a garlic bulb, with a mild, sweet garlic flavor. If you can’t find them, fresh asparagus or green beans make a great substitute.
• Onion: ½ a medium onion
• Ginger: 2 thin slices, minced
• Garlic: 4 cloves, minced
• Thai Chilies: 2, thinly sliced. Feel free to use more or less depending on your spice preference. A serrano pepper or a pinch of red pepper flakes also works.
• High-Smoke-Point Oil: 2-3 tablespoons, such as canola, grapeseed, or vegetable oil (the original recipe uses rapeseed oil, which is essentially canola oil).

For the Chicken Marinade & Sauce:

• Pixian Doubanjiang: 1 tablespoon. This is a fermented broad bean chili paste and it’s the star of the show, providing a deep, savory, and spicy flavor. You can find it at most Asian markets. If you can’t find it, Korean gochujang is a possible (though sweeter) substitute, or you can use a mix of miso and chili garlic sauce in a pinch.
• Soy Sauce: 1 tablespoon (a dark soy sauce is mentioned, which adds color, but all-purpose soy sauce works well too)
• Potato Starch: 1 tablespoon. Cornstarch is a perfect 1-to-1 substitute.
• Salt: ½ teaspoon (or 2g)
• Sugar: ½ teaspoon (or 2g)
• White Pepper: ¼ teaspoon (or 1g)
• Water: 2-3 tablespoons

Time to get cooking! The key to a great stir-fry is having everything prepped and ready to go before you start, as the cooking process is very fast.

1. Prep and Marinate the Chicken: Cut the chicken breast into small, bite-sized cubes (about ¾-inch). In a medium bowl, combine the chicken cubes with the salt, sugar, white pepper, soy sauce, and potato starch. Mix thoroughly with your hands or a spoon until every piece is coated. Finally, add one tablespoon of oil and mix again. This last step helps to lock in the moisture and prevent the chicken from sticking to the pan. Set aside to marinate for at least 15 minutes.
2. Sear the Chicken: Place a wok or a large skillet over high heat. Once it’s hot, add a tablespoon of oil and swirl to coat. Add the ginger slices and the marinated chicken. Spread the chicken in a single layer and let it cook for about a minute without moving to get a nice sear. Then, stir-fry until the chicken is golden brown and just cooked through. This should only take 2-3 minutes. Immediately remove the chicken from the pan and set it aside on a plate.
3. Build the Flavor Base: Leave the remaining oil in the pan (add another splash if it looks dry). Turn the heat down to medium and add the tablespoon of Pixian Doubanjiang and the minced garlic. Stir-fry for about 30 seconds until the oil turns a beautiful reddish color and the air is filled with a wonderfully fragrant aroma. Be careful not to burn the garlic.
4. Cook the Vegetables: Turn the heat back up to high. Add the chopped onion and garlic scapes to the pan, along with a few tablespoons of water. The water will create steam to help cook the vegetables quickly without making them soggy. Stir-fry for about 2-3 minutes, or until the onions are translucent and the garlic scapes are bright green and crisp-tender.
5. Finish the Dish: Return the cooked chicken to the pan. Toss everything together vigorously for about a minute to coat the chicken in that incredible sauce and heat it through. Once everything is well combined and sizzling, turn off the heat.
6. Serve and Enjoy: Transfer your masterpiece to a serving dish. Look at those vibrant colors! Your savory and spicy chicken stir-fry is ready to be devoured.

The moment I took my first bite of this dish, I knew it was a winner. The chicken, thanks to the simple marinade, was incredibly tender and juicy—a far cry from the dry chicken breast we all dread. The sauce is the true star; it has a deep, savory heat from the doubanjiang that is perfectly balanced by the slight sweetness of the onion and the fresh, mild garlic bite from the scapes. This is one of those meals that practically begs for a bowl of fluffy steamed rice to soak up every last drop of the delicious sauce. It’s a dish that truly hits all the right notes and proves that a spectacular meal doesn’t have to be complicated. I encourage you to give this a try on your next busy weeknight. Let me know in the comments how it turns out