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Stir-fried Chicken with Ginger, Garlic and Spring Onions

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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.