This Ginger Chicken Stir-Fry is a quick and flavorful dish that brings together tender chicken pieces with aromatic ginger and a savory sauce. Perfectly marinated and stir-fried with fresh veggies, this dish combines the warmth of Chinese five-spice, the sweetness of brown sugar, and the savory taste of soy and oyster sauces. Serve it over rice for a delicious and satisfying meal that’s ready in minutes!
Ingredients
For the Chicken
- 500 grams (1 pound) chicken thighs, sliced or cut into 1-inch cubes
- 1.5 inches fresh ginger, finely minced
- 1/2 tablespoon garlic, minced
- 1 medium onion, sliced
- 3-4 spring onions, green and white parts separated
Chicken Marinade
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon Chinese five-spice powder
- 1.5 tablespoons brown sugar
For the Sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 3 tablespoons cooking wine
- 1/4 cup water
- 1/2 tablespoon cornstarch
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken cubes with soy sauce, oyster sauce, sesame oil, Chinese five-spice powder, and brown sugar. Toss to coat the chicken evenly, then let it marinate for at least 10 minutes while you prepare the other ingredients.
- Prepare the Sauce: In a small bowl, mix together soy sauce, oyster sauce, cooking wine, water, and cornstarch. Stir well until the cornstarch is dissolved and set aside.
- Stir-Fry the Chicken: Heat a wok or large skillet over medium-high heat and add a tablespoon of oil. Add the marinated chicken to the wok and stir-fry for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the wok and set aside.
- Cook the Aromatics : In the same wok, add another small amount of oil if needed. Add the minced ginger, garlic, and the white parts of the spring onions, and cook for 1-2 minutes until fragrant. Add the sliced onion and cook for another 2-3 minutes, until the onion becomes slightly tender.
- Combine Chicken and Sauce: Return the cooked chicken to the wok with the aromatics. Stir to combine and then pour in the prepared sauce. Stir constantly until the sauce thickens and coats the chicken, about 1-2 minutes.
- Add Spring Onion Greens and Serve: Add the green parts of the spring onions and toss everything together. Remove from heat. Serve the ginger chicken hot over steamed rice or noodles for a complete meal.
Conclusion
This Ginger Chicken Stir-Fry is a simple yet flavorful dish that’s packed with warm spices and savory flavors. The combination of ginger, garlic, and spring onions brings a delightful aroma, while the sauce provides a perfect balance of sweet and savory. Quick to prepare and full of flavor, it’s a great dish for any day of the week!
Flavorful Ginger Chicken Stir-Fry with Savory Sauce
Tender chicken stir-fried with ginger and greenonions in a savory sauce, perfect for a quick and flavorful meal.
Ingredients
For the Chicken
- 500 grams 1 pound chicken thighs, sliced or cut into 1-inch cubes
- 1.5 inches fresh ginger finely minced
- 1/2 tablespoon garlic minced
- 1 medium onion sliced
- 3-4 spring onions green and white parts separated
Chicken Marinade
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon Chinese five-spice powder
- 1.5 tablespoons brown sugar
For the Sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 3 tablespoons cooking wine
- 1/4 cup water
- 1/2 tablespoon cornstarch
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken cubes with soy sauce, oyster sauce, sesame oil, Chinese five-spice powder, and brown sugar. Toss to coat the chicken evenly, then let it marinate for at least 10 minutes while you prepare the other ingredients.
- Prepare the Sauce: In a small bowl, mix together soy sauce, oyster sauce, cooking wine, water, and cornstarch. Stir well until the cornstarch is dissolved and set aside.
- Stir-Fry the Chicken: Heat a wok or large skillet over medium-high heat and add a tablespoon of oil. Add the marinated chicken to the wok and stir-fry for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the wok and set aside.
- Cook the Aromatics : In the same wok, add another small amount of oil if needed. Add the minced ginger, garlic, and the white parts of the spring onions, and cook for 1-2 minutes until fragrant. Add the sliced onion and cook for another 2-3 minutes, until the onion becomes slightly tender.
- Combine Chicken and Sauce: Return the cooked chicken to the wok with the aromatics. Stir to combine and then pour in the prepared sauce. Stir constantly until the sauce thickens and coats the chicken, about 1-2 minutes.
- Add Spring Onion Greens and Serve: Add the green parts of the spring onions and toss everything together. Remove from heat. Serve the ginger chicken hot over steamed rice or noodles for a complete meal.