We had this ginger chicken stir fry the other night along with the 5 minute silken tofu side dish I posted earlier. This stir fry is another quick dinner option and combined with the tofu was such a tasty meal. Thinly sliced chicken is stir fried with garlic and ginger and then simmered in a sauce made from a few Asian staples, and then served with some shallots and scallions that have been blistered in a super hot wok. Here is a link to the wok I use – as I have said before, it is one of my most beloved purchases as it just really elevates these dishes to a different level.
A few key Asian ingredients are needed for the sauce here. Most can be found in the international section of any grocery store. You need some soy sauce, oyster sauce, Shaoxing wine, and some dark soy. Dark soy and sometimes the cooking wine can be a little harder to find at some stores, so I linked to the ones I buy on amazon. I really love how all these ingredients are so easily available on the internet these days. 🙂
You could also add some bok choy or Chinese broccoli or other veg to this stir fry if you want to up the veggie content. I added a side of cucumbers with sesame and rice vinegar instead.
Ginger Chicken Stir Fry with Shallots and Scallions
Ingredients
For the sauce:
- 1/4 cup Shaoxing wine
- 1 1/2 cup low sodium chicken broth
- 1 tsp brown sugar
- 2 tbsp soy sauce
- 1 tsp dark soy sauce
- 1/4 tsp ground white pepper
- 2 tsp oyster sauce
- 1 tbsp cornstarch mixed with 1 tbsp water
For the stir fry:
- 4 scallions cut into 2 inch pieces
- 3 shallots cut into quarters
- 4 garlic cloves minced
- 4 inch piece fresh ginger peeled and minced
- 3 boneless skinless chicken breasts or equivalent thighs
- oil for frying
Instructions
- Combine the sauce ingredients other than the cornstarch and 1 tbsp water and mix well. Mix the cornstarch and the 1 tbsp water in a small container and set aside.
- Heat the wok or a large skillet over as high of heat as you can. Add 1 tbsp oil and allow to smoke. Throw in the shallots and cook, stirring only occasionally until blistered and blackened in places. Remove and set aside and do the same for the scallions.
- Reduce heat to medium high and add another 1-2 tbsp oil. Add the chicken and allow to sit without stirring until well browned on one side. Stir and cook until it is almost cooked through then add the ginger and garlic and cook another minute until fragrant.
- Add the sauce and simmer for 1-2 minutes. Whisk the cornstarch mixture and add in a little a time while stirring until the sauce thickens up. Once thick enough, add the reserved shallots and scallions. Serve over hot rice.