Stir-fried Chicken with Ginger and Scallions

A simple and classic stir-fry that combines tender strips of lean marinated chicken breast with scallions and ginger. We added snap peas and cherry tomatoes for a complete meal. Traditionally it is also served with steamed rice.

Yield:
serves 2 to 3 persons
Category:
Chicken & Other Birds
Cuisine:
Asian
Prep Time:
15 min
Cooking Time:
Total Time:
45 min

INGREDIENTS:

  • 225 g chicken breast, sliced about 0.5cm (1/8 inch) thick
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon ground pepper
  • 1 teaspoon soy sauce
  • 4 tablespoons vegetable oil, divided
  • 1/2 teaspoon cornstarch
  • 10 thin slices julienned ginger, plus one 1 cm (1/4-inch) thick slice
  • 4 scallions, cut into 5 cm segments1 medium onion, sliced
  • 1 medium onion, sliced quite thinnly
  • 3 medium cloves garlic, finely chopped (about 1 tablespoon)

DIRECTIONS:

  1. Place the sliced chicken in a large bowl and add salt, sugar, ground white pepper, Shaoxing wine, soy sauce, 1 teaspoon oil, and cornstarch. Mix well and marinate for 30 minutes in the refrigerator.
  2. After 30 minutes, take the chicken out of the refrigerator. Heat 2 tablespoons of oil in a wok over high heat until smoking. Add the 1/4-inch-thick slice of ginger. Cook, stirring, for 30 seconds, then remove and discard the ginger.
  3. Add the chicken. Spread the chicken out with the spatula and cook without moving until slightly browned, about 1 minute. Continue to cook while stirring regularly until nearly cooked through, about 2 minutes longer. Transfer to a bowl and set aside.
  4. Heat remaining tablespoon oil in fry pan or wok over high heat until smoking. Add the scallions and onions. Season with salt and cook, stirring, until the onions are tender, another 2 minutes. Return chicken to the wok along with julienned ginger and minced garlic. Cook, stirrin

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