Main Dishescookwell
Chicken & Ginger Stir Fry
Easy & packed with flavor.
👥 1 Servings⏱️ Prep & Cook: 30 min👤 Ethan Chlebowski📖 cookwell
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
📝 Preparation Steps
1
Marinate the chicken
2
In a bowl, combine together the cubes of chicken with the salt, starch, and Shaoxing wine. Massage everything together to tenderize the chicken a bit and make sure the marinade evenly coats every piece. Set aside until ready to use.
Salt, 5 gShaoxing wine, 10 g
3
Make the sauce & prepare aromatics
4
Mix together all stir fry sauce ingredients in a bowl until the sugar is dissolved. Optional: in a separate bowl, make a small amount of cornstarch slurry in case you’ll want to thicken the sauce. Peel the ginger and thinly slice it. Slice the green onions, separating the green from the white parts.
Sugar, 5 gFresh ginger, 60 g
5
Sauté the aromatics
6
Set a wok or pan over ripping high heat and add the oil. Toss in your ginger and the white part of the green onions and sauté for about ⏱️ 60 seconds or until nicely fragrant, signifying your cooking oil has been infused.
Fresh ginger, 60 g
7
Stir fry the chicken
8
Add the marinated chicken cubes to the wok. Stir fry on high heat for at least ⏱️ 3-4 minutes or until the chicken is cooked through.
9
Finish the stir fry
10
Pour in the sauce around the edges of the pan or wok. Because of the potato starch on the chicken marinade, this actually should begin to thicken as it heats up and comes to a simmer. If it's too loose, add small amounts of a starch slurry at a time until it reaches the consistency you want. Toss in the top green parts of the onions and let those cook for ⏱️ 30-60 seconds longer until barely wilted through. Serve over rice or as is, enjoy!
Potato starch, 7 g
Nutrition Facts
calories
496
fat Content
21 g
protein Content
46 g
carbohydrate Content
18 g
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