Easy Stir-Fried Chicken With Ginger and Green Onions

Ingredients

• 3-4 boneless, skinless chicken breasts, sliced about ¹⁄₈ inch thick
• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon sugar
• ¹⁄₄ teaspoon ground white pepper
• 1 teaspoon Shaoxing wine or sherry
• 1 teaspoon soy sauce
• 2 teaspoons plus 6 tablespoons vegetable oil, divided
• 1 teaspoon cornstarch
• 20 thin slices julienned ginger, plus 2 ¹⁄₄-inch-thick slices
• 8 green onions, cut into 2-inch segments
• 2 medium onions, sliced into half moons
• 6 medium cloves garlic, finely minced (about 2 tablespoons)
• Steamed rice, for serving

Instructions

1. Place the sliced chicken in a large bowl and add salt, sugar, ground white pepper, Shaoxing wine, soy sauce, 2 teaspoons oil, and cornstarch. Mix well and marinate for 30 minutes in the refrigerator.
2. After 30 minutes, take the chicken out of the refrigerator. Heat 4 tablespoons of oil in a wok, or large skillet, over high heat until smoking. Add the ¹⁄₄-inch-thick slices of ginger. Cook, stirring, for 30 seconds, then remove and discard the ginger.
3. Add the chicken to the wok. 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.
4. Heat remaining 2 tablespoons oil in wok over high heat until smoking. Add the green onions 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 with rice.

Comments

This recipe is from Serious Eats and, like all of their recipes, it was delicious.  Lots of great flavors from the ginger and the two different types of onions.