Stir-fried Chicken with Ginger, Garlic and Spring Onions
This Stir-fried Chicken with Ginger and Spring Onion dish is a Chinese dish loaded with chicken, spring onions, ginger, garlic and delicious sauce. It’s a super simple, quick one-pan dinner that comes together in 30 minutes – perfect for a weeknight dinner.
Stir-fried Chicken with Ginger, Garlic and Spring Onions
Ingredients
Ingredients
- 300 g Chicken Breast About 10.5oz Boneless chicken breast or thigh, cut thin slices
- 1 thumb Ginger Cut thin slices
- 3-4 Spring Onion Cut 2" pieces Separate the white and green parts.
- 1 Onion Cut thin slices
- 4 cloves Garlic Finely chopped
- 1 Red chilli pepper Cut thin slices
- 2-3 tbsp Vegetable oil Or neutral flavour oil
Marinade
- 2 tsp Light soy sauce or all-purpose soy sauce
- 1 tsp Sesame oil
- 1 tsp Sugar
- ¼ tsp White pepper
- ½ tsp Baking soda
- 1 tsp Corn starch
Sauce
- 2 tbsp Oyster sauce
- 1 tbsp Light soy sauce or regular all-purpose soy sauce
- 1 tsp Shao Xing wine
- 2 tsp Sugar
- ¼ tsp White pepper
- 1 tsp Sesame oil
- 1 tsp Corn starch
Instructions
- First, season the chicken slices with corn starch, sesame oil, sugar, baking soda, soy, white pepper. Mix together and let it marinate for minimum 15 minutes.
- Add all the stir fry sauce ingredients in a small bowl. Mix it well and set it aside.
- Heat the large wok/pan over medium-high heat. Drizzle 2 tablespoons of oil, then add marinated chicken slices and stir fry for 2-3 minutes or until the chicken is cooked through.
- Push the chicken to one side of wok, drizzle a bit more oil, add chopped garlic and ginger strips and stir fry for 1 minute until the ginger strips start to crisp up. Then, follow with the onion slices, chillies, and white part of spring onions.
- Next, pour the stir fry sauce and cook until the sauce become thick and glossy. Add a bit of water if you like a runnier consistency.
- Turn off the heat, stir in green part of spring onions and transfer to serving plate. Serve with steamed rice and your favourite chilli oil.
Notes
- Customize – You don’t need to use the exact same ingredients. Add any of your favourite stir fry vegetables or protein!
- Shao Xing Wine – is a Chinese cooking rice wine, you can swap it with Japanese mirin, or dry sherry. For halal or non-alcohol version, add a splash of rice vinegar instead or you can just leave it out
- Oil for stir-frying – Best oil to use for this dish is a high smoking point and neutral flavour oil like vegetable, sunflower, canola, peanut.