Sha Cha Chicken

Method6 steps · about 10 min

1. 1

   Step 1: Have any serving rice cooked and hot before starting. Mince the ginger (1-2 tablespoons) and slice the garlic (3 cloves). Wash and dry the scallions (5) and cut diagonally into 2-inch (5 cm) lengths. Thinly slice the chicken breast (1 lb) and mix with 1 tsp soy sauce, 2 tsp cornstarch and 1 tbsp of the divided vegetable oil (1 tbsp). Keep the prepared aromatics and scallions separate and ready. Wash hands and clean utensils and surfaces after handling the raw chicken.

   Uses 1 lb boneless skinless chicken breast, thinly sliced · 1 tsp soy sauce for chicken · 2 teaspoons cornstarch · 1 tbsp vegetable oil for mixing with chicken · 1-2 tablespoons minced ginger · 3 cloves garlic (thinly sliced) · 5 scallions (cut on an angle into 5.1 cm lengths) · Water for washing scallions

   
2. 2

   Step 2: Heat the wok over high heat until very hot, then add 2 tbsp of the divided oil (2 tbsp). Spread in the chicken and sear until the outside just turns opaque; it can still be pink inside at this stage. Lift it to a clean holding plate, leaving the pan juices in the wok. Continue immediately with the aromatics so this partially cooked chicken can finish in the same cooking session.

   Uses All seasoned chicken from step 1, apart from its separate aromatics and washing water · 2 tbsp vegetable oil for searing chicken

   
3. 3

   Step 3: Reduce the heat to medium and add the remaining 2 tbsp vegetable oil. Add all the prepared minced ginger and fry for 1 minute, stirring.

   Fry ginger for 1 minute · 1 minUses Retained pan juices from step 2, apart from the lifted chicken · Remaining 2 tbsp vegetable oil for aromatics · All prepared 1–2 tbsp ginger from step 1, apart from its other preparations

   
4. 4

   Step 4: Add the prepared sliced garlic, all 2 tbsp ready Sha Cha sauce and 2 tsp sugar. Fry this mixture over medium heat for 2 minutes, stirring to prevent scorching.

   Fry Sha Cha aromatics for 2 minutes · 2 minUses All pan contents from step 3 · All three prepared garlic cloves from step 1, apart from its other preparations · 2 tbsp ready Sha Cha sauce · 2 teaspoon sugar

5. 5

   Step 5: Return the held chicken to the wok with all the prepared scallions and 1 tbsp finishing soy sauce. Increase the heat to high and stir-fry for about 1 minute until the scallions wilt. Continue as needed until every chicken piece is fully cooked and reaches 74°C/165°F; the brief initial sear and one-minute guide alone do not guarantee this.

   Finish chicken and scallions for about 1 minute · 1 minUses All pan contents from step 4 · All held chicken from step 2, apart from the pan juices already used · All five prepared scallions from step 1, apart from its other preparations · 1 tbsp finishing soy sauce

6. 6

   Step 6: Share the fully cooked stir-fry between four portions and serve immediately with ready cooked hot rice if desired.

   Uses All fully cooked stir-fry from step 5 · Optional ready cooked hot rice