Ginger Chicken

Tender, pearly chicken pieces coated in a glossy brown sauce that clings to the meat. The sharp heat of fresh ginger hits the palate while sesame oil provides a lasting toasted note.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 310
• Protein: 32 g
• Carbs: 8 g
• Fat: 15 g

Ingredients

• 600 g White chicken ( diced )
• 3 piece Garlic ( minced )
• 3 tbsp soy sauce
• 2 tbsp rice wine
• 1 tbsp Corn starch
• 1 tsp Brown sugar
• 2 tbsp Peanut oil
• 1 tsp Sesame oil
• 2 piece Scallion or chives ( sliced )
• 40 g Fresh ginger ( peeled and thinly sliced )

Instructions

1. Chicken preparation

   Cut the chicken into 3 cm cubes. In a mixing bowl, combine the meat with the rice wine and one tablespoon of soy sauce. Let marinate for 10 minutes to infuse the meat.

2. High heat searing

   Heat the oil in a wok or skillet until it shimmers. Toss in the chicken pieces. Let them brown without stirring immediately to get a light golden crust, then toss vigorously.

3. Aromatics and dusting

   Add the minced garlic and thinly sliced ginger. When the ginger aroma fills the air, sprinkle with cornstarch to coat the pieces. Pour in the remaining soy sauce and sugar.

4. Thickening and finishing

   The sauce should boil and thicken instantly to coat the spoon. Turn off the heat as soon as the mixture becomes syrupy. Add sliced scallions and sesame oil for shine.

Chef's tips

• Do not overcook the chicken breast: it should remain springy under finger pressure to stay juicy.
• The ginger must be cut into very fine julienne (matchsticks) to release its aroma without being fibrous.

Storage

Keep refrigerated for up to 48 hours. Reheat gently in a pan with a splash of water to loosen the sauce.