Garlic, Ginger & Spring Onion Chicken
Skip the Chinese take-out and make this stir fry at home in the time it takes to cook rice to serve it with. Tip #1: This cooks fast! Have everything chopped and ready before you start cooking. Tip #2: slice your chicken very thin, so thin you might wonder if it’s too thin. This will give you a more tender chicken that will cook quickly.
- 2 Tablespoons low-sodium soy sauce
- 1/2 teaspoon salt & pepper each
- 1 teaspoon sugar
- 2/3 cup
- 1 1/2 Tablespoons cornstarch
Chicken & Vegetables:
- 1 Tablespoon cooking oil
- 6 ounces boneless, skinless chicken breast, sliced thin
- 1/2 onion, sliced (white, brown or yellow)
- 2 cloves garlic, finely chopped
- 1 Tablespoon fresh ginger, finely chopped
- 2 green onions, ends removed and cut into 1-inch long pieces
- Add soy sauce, salt, pepper, sugar, water and starch to a small cup and whisk to combine. Set aside.
- Warm the oil in a wok or skillet on a high heat. Add the thinly sliced chicken (the key to success of this recipe!) and cook for two minutes, flipping frequently until it’s no longer pink. Transfer the chicken to a small plate and set aside.
- Add the sliced onions to the same wok/skillet. Add a little more oil if needed and sauté for a minute to soften the onion. Add the ginger and the garlic and cook another minute.
- Add the chicken back to the wok with the green onions. Stir fry for a minute to finish cooking the chicken.
- Add the combined sauce to the wok and cook until the sauce turns into a thicker, saucy consistency.
- Remove from the heat and serve over rice or noodles and enjoy!