Ginger and Scallion Stir-Fried Chicken

A delicious Malaysian stir-fried chicken with ginger and spring onions

5/5 (9)

Prep Time: 5

Cook Time: 10

Total Time: 15

Course: Main course

Cuisine: Malaysian

Servings: people

Calories: 421kcal

Mix the chicken with the marinade (except for the cornstarch)
400 g chicken thighs, 1 tablespoon light soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon sesame oil, White pepper
Add the cornstarch. Let marinate for 15 minutes.
1.5 tablespoon cornstarch
In a bowl, mix the sauce ingredients except for the cornstarch and water
1 tablespoon light soy sauce, 1 tablespoon of oyster sauce, 3 tablespoons shaoxing wine, White pepper
In another bowl, mix the water and cornstarch
30 ml water, 1 teaspoon cornstarch
Heat oil in a pan or wok and sauté the ginger until golden.
40 g of ginger
Add the garlic
4 cloves garlic
Add the chicken. Cook on one side without stirring until a crust forms (about 5 minutes), then turn all pieces over.
Add the white part of the spring onions and the onion. Cook until tender.
3 green onions, 0.5 onion
Pour in the sauce and cook until it reduces slightly.
Add the water/cornstarch mixture and stir very quickly until it thickens
Add the green parts of the spring onions, stir, remove from heat and serve hot over rice.
Green parts of spring onions, thinly sliced, Cooked white rice

For the best results, it's really essential to wait for the chicken to brown well before starting to stir it

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