A simple and classic stir-fry that combines tender strips of lean marinated chicken breast with scallions and ginger. Cooking a slice of fresh ginger in the oil before stir-frying the remaining ingredients helps infuse the oil and layer flavors. It’s light, easy, and only takes about 15 minutes of active cooking.
Makes 4 servings
INGREDIENTS
- 1/2 pound chicken breast, sliced about 1/8 inch thick
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon ground white pepper
- 1/2 teaspoon Shaoxing wine
- 1/2 teaspoon soy sauce
- 1 teaspoon plus 3 tablespoons vegetable oil, divided
- 1/2 teaspoon cornstarch
- 10 thin slices julienned ginger, plus one 1/4-inch-thick slice
- 4 scallions, cut into 2-inch segments
- 1 medium onion, sliced
- 3 medium cloves garlic, finely minced (about 1 tablespoon)
- Steamed rice, for serving
DIRECTIONS
- 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.
- 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.
- 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.
- Heat remaining tablespoon oil in 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, stirring, until fragrant, about 1 minute. Transfer to serving platter and serve immediately with rice.
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