Ginger Chicken Stir Fry

Method7 steps · about 25 min

1. 1

   Step 1: Mix the 1 lb chicken pieces with the 1 tbsp marinade Shaoxing wine, 2 tsp marinade light soy sauce, ¼ tsp salt and 1 tsp grated old ginger until the liquid is absorbed. Add the separate 1½ tbsp marinade cornstarch and toss to coat. Marinate for 10–15 minutes in the refrigerator while preparing other ingredients.

   Marinate ginger chicken in the refrigerator · 15 minUses 1 lb boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces · 1 tbsp Shaoxing wine for the marinade · 2 tsp light soy sauce for the marinade · ¼ tsp salt · 1 tsp grated old ginger for the marinade · 1½ tbsp cornstarch for the marinade

   
2. 2

   Step 2: Mix the complete sauce in a small bowl: ¼ cup chicken stock, 1 tbsp oyster sauce, the separate 1 tbsp sauce light soy sauce, 1 tsp sugar and 1 tsp sauce cornstarch. Set aside.

   Uses ¼ cup chicken stock for the sauce · 1 tbsp oyster sauce · 1 tbsp light soy sauce for the sauce · 1 tsp sugar · 1 tsp cornstarch for the sauce

3. 3

   Step 3: Heat the 1 tbsp peanut oil in a wok or large skillet over medium-high heat until shimmering. Add all the thin slices from the one 2-inch piece of old ginger. Stir occasionally until their edges are charred.

   Uses 1 tbsp peanut oil · One 2-inch piece old ginger, thinly sliced

4. 4

   Step 4: Spread all the marinated chicken from step 1 into the pan with all the charred ginger and oil from step 3, with minimal overlap. Brown the first side for about 1–2 minutes, then flip and brown the second side for about 1 minute. These are initial searing guides; the chicken continues cooking through steps 5–7.

   Sear chicken — first side only · 2 minUses All the marinated chicken from step 1 · All the charred ginger and oil from step 3

   
5. 5

   Step 5: Swirl the separate 2 tbsp deglazing Shaoxing wine along the edge of the wok containing all the chicken and ginger from step 4. Stir quickly to loosen the browned bits.

   Uses 2 tbsp Shaoxing wine for deglazing · All the initially seared chicken, ginger and pan contents from step 4

6. 6

   Step 6: Add all 4 cut scallions and the sliced chili pepper (1) to all the chicken and ginger from step 5. Stir-fry for about 30 seconds to 1 minute until the scallions begin to soften.

   Soften the scallions · 1 minUses All the chicken, ginger and deglazing juices from step 5 · 4 scallions, cut into 2-inch lengths · 1 chili pepper, sliced

7. 7

   Step 7: Re-stir all the sauce from step 2 to disperse its cornstarch and pour into all the chicken, ginger and vegetables from step 6. Stir for about 30 seconds until slightly thickened, continuing if necessary until the chicken reaches 74°C (165°F). Turn off the heat and stir in the 1 tsp toasted sesame oil. Serve promptly as 4 main servings, over ready cooked rice or ready boiled noodles if desired. Refrigerate leftovers in a shallow container within 2 hours and use within 3 days; reheat in a skillet to 74°C (165°F), adding a splash of water if needed.

   Thicken sauce — first checkpoint · 1 minUses All the sauce from step 2 · All the chicken, ginger, scallions and chili from step 6 · 1 tsp toasted sesame oil for finishing · Ready cooked rice, as desired for serving (optional) · Ready boiled noodles, as desired instead of rice (optional) · A splash of water, only if reheating leftovers (optional)