This Chinese chicken stir-fry with yellow chives recipe is flavored in soy sauce, shaoxing wine, and chinkiang vinegar. It is a quick and easy dinner idea to serve with rice. Yellow chives are available in Asian grocers. If unavailable, replace them with sliced scallions, leeks, or onions.

Chicken and yellow chives stir fry on a blue plate is served with a bowl of rice.

I often cook this chicken stir-fry dish for a quick weeknight dinner. Thin, tender strips of chicken breast are quickly stir fried with Chinese yellow chives in a simple savory sauce made with soy sauce, shaoxing wine, and chinkiang vinegar.

It serves as a quick and healthy meal for busy evenings. This yellow chives recipe is versatile and you can use beef or pork instead of chicken.

What are Chinese Yellow Chives?

A bunch of Chinese yellow chives are on the wooden surface showing its yellowness.

The common green Chinese chives (jiu cai, 韭菜) are a popular ingredient in Chinese cuisine and other Asian cuisines as well, including Korean and Japanese. This type of Asian green chives has a strong taste and smell. It tastes great when used in dishes but the strong fragrance can be unpleasant if the dish is left out too long.

Chinese yellow chives (jiu huang, 韭黄) are chives that have been grown under cover without direct exposure to sunlight, resulting in a pale color. The taste is similar to its cousin, green chives, but the texture and flavor is more delicate and mild.

Yellow chives are inexpensive and can be found in many Asian grocers. If necessary, you can substitute with green onion (scallion), Asian leek, or onion, with a little bit of garlic added in the recipe.

Tips for a Perfect Stir-fry

  1. Use a Chinese wok or a large skillet that has enough room to stir-fry around.
  2. Make sure all your cooking steps are well prepared and ready to cook before you start the stir-frying:
  • chicken is seasoned;
  • garlic, ginger, and chili (if using) is chopped and sliced;
  • sauce is combined.

Yellow Chives and Chicken Stir-Fry Recipe Instruction

Thin strips of chicken breast is marinating in a bowl.

Step 1: Slice chicken breast into thin matchstick slivers and place in a bowl. Add shaoxing wine, light soy sauce, salt, and potato starch (or cornstarch); toss well and set aside for 5 minutes.

A small bowl with stir fry sauce and the ingredients bottles are showing.

Step 2: In a small mixing bowl, combine shaoxing wine, chinkiang vinegar, light soy sauce, chicken stock, and potato starch; mix well and set aside.

Chicken breast strips are searing with hot oil in a wok.

Step 3: Heat 2 tablespoons of oil in a wok (or skillet) over high heat. Add the chicken and stir-fry until fully cooked, about 2-3 minutes. Transfer chicken to a plate and set aside.

Chili, garlic, ginger slices are stir frying in a wok.

Step 4: Heat the remaining 1 tablespoon of oil, add ginger, garlic, and chili, and stir fry for 20 seconds.

Sliced yellow chives are added to chili garlic mixture in a wok.

Step 5: Add the yellow chives and continue stir-frying for another 10 seconds.

chicken breast and yellow chives are stir-fried with the sauce in a wok.

Step 6: Add the chicken and the reserved sauce. Cook until the sauce is thickened, about 10 seconds.
Serve this Yellow Chives and Chicken stir-fry immediately with rice.

More Stir-Fry Recipes

If you love quick stir-fries, below are all under 30 minutes recipes. They are super quick, easy and so satisfying!

 A small portion of chicken and yellow chive stir fry is placed on top of rice in a bowl with chopsticks.
Chicken and yellow chives stir fry on a blue plate is served with a bowl of rice.

Yellow Chives and Chicken Stir-Fry Recipe

Tender strips of chicken breast is stir-fried with Chinese yellow chives in soy sauce, shaoxing wine, and chinkiang vinegar. Use scallion or leek if yellow chives are not available.
5 from 1 rating

Ingredients

For stir-fry

  • 1 chicken breast, sliced into thin matchsticks
  • 1/4 lb Chinese yellow chives (or green onion, or Asian leek), cut into 2-inch slices
  • 1 red chili, optional, seeded and sliced
  • 1 inch fresh ginger, sliced into thin strips
  • 2 cloves garlic, minced
  • 2 tbsp oil

For chicken marinade

For sauce

Instructions 

  • To marinade chicken, coat chicken with shaoxing wine, light soy sauce, salt, and potato starch (or cornstarch) in a bowl; toss well and set aside for 5 minutes
  • To make the sauce, combine shaoxing wine, chinkiang vinegar, light soy sauce, chicken stock, and potato starch in a small mixing bowl; mix well and set aside.
  • To stir-fry, heat 1 tablespoons of oil in a wok (or skillet) over high heat. Add the chicken and stir-fry until fully cooked, about 2-3 minutes. Transfer chicken to a plate and set aside.
  • Heat the remaining 1 tablespoon of oil, add ginger, garlic, and chili, and stir fry for 20 seconds. Add the yellow chives and continue stir-frying for another 10 seconds.
  • Add the chicken and the reserved sauce. Cook until the sauce is thickened, about 10 seconds. Serve this Yellow Chives and Chicken stir-fry with rice.

Notes

You can also try with beef or pork instead of chicken.
Calories: 319kcal, Carbohydrates: 9g, Protein: 28g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 494mg, Potassium: 737mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2717IU, Vitamin C: 68mg, Calcium: 71mg, Iron: 2mg
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