Ginger Chicken

Method6 steps

1. 1

   Step 1: Cut the 1 lb boneless skinless chicken thighs into small pieces, about 6–8 pieces per thigh. Julienne the one 3-inch ginger knob (1), slice either the one red onion or its alternative 3 shallots, and chop the 3 green-onion stalks, keeping their actual white and green parts separate. Keep the chicken cold and the prepared aromatics separate from it.

   Uses 1 lb boneless skinless chicken thighs · 1 ginger knob, 3 inches long, julienned · 1 medium red onion, sliced · 3 shallots, sliced, optional alternative to the one red onion · 3 green-onion stalks, chopped, white and green parts separated

2. 2

   Step 2: Put the prepared cut chicken in a large bowl. Add 2 tbsp Shaoxing wine if using, 2 tbsp soy sauce, 2 tbsp oyster sauce and 1 tsp white pepper.

   Uses Cut raw chicken thigh pieces · 2 tbsp Shaoxing wine, optional · 2 tbsp soy sauce · 2 tbsp oyster sauce · 1 tsp white pepper

3. 3

   Step 3: Mix until the chicken is evenly coated in the one marinade. Cover and refrigerate for at least 15 minutes. You may extend the cold marinade up to 1 hour as the author suggests; retain the chicken and all its marinade together for cooking.

   Refrigerated chicken marinade · 15 minUses Raw chicken with measured marinade

4. 4

   Step 4: Heat enough oil for sautéing in a large pan over medium-high heat. Add the prepared julienned ginger, the chosen sliced red onion or shallots and all the actual white parts of the green onions. Sauté for 3–4 minutes, until fragrant.

   Sauté ginger and onion aromatics · 4 minUses Oil, as needed for sautéing the aromatics · Julienned ginger knob · The prepared one red onion or its exclusive 3 shallot alternative · All actual white parts from the 3 prepared stalks

5. 5

   Step 5: Add the marinated chicken and all of its marinade to the fragrant aromatics. Stir-fry until every chicken piece is fully cooked through and its center reaches 165°F (74°C), with the sauce thoroughly cooked. This takes a few more minutes; the chicken size and pan heat determine the actual duration.

   Uses Sautéed ginger and onion aromatics · Marinated raw chicken with all its marinade

6. 6

   Step 6: Mix the reserved actual green parts of the green onions into the fully cooked chicken and sauce. Serve hot with cooked rice if desired. Refrigerate leftovers promptly in a sealed container for 2–3 days; microwave in 30-second increments until hot throughout at 165°F (74°C).

   Uses Fully cooked ginger chicken and sauce · All actual green parts from the 3 prepared stalks · Cooked rice, as desired for serving