📝 About This Recipe
This quintessential Cantonese stir-fry celebrates the aromatic harmony of pungent ginger and sweet, charred scallions. By using the traditional 'velveting' technique, the chicken remains incredibly tender and silky, contrasting beautifully with the crisp aromatics. It is a masterclass in balance, offering a savory, umami-rich sauce that clings perfectly to every morsel, making it a beloved staple of the Chinese home kitchen.
🥗 Ingredients
The Chicken & Marinade
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into 1-inch bite-sized pieces)
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1 tablespoon Cornstarch (essential for the velveting process)
- 1 teaspoon Light Soy Sauce
- 1 teaspoon Toasted Sesame Oil
- 1/4 teaspoon White Pepper (ground)
Aromatics & Vegetables
- 3 inch piece Fresh Ginger (peeled and sliced into thin matchsticks (julienned))
- 8-10 stalks Scallions (cut into 2-inch lengths, whites and greens separated)
- 3 cloves Garlic (thinly sliced)
- 3 tablespoons Neutral Oil (grapeseed, peanut, or vegetable oil)
The Stir-Fry Sauce
- 1/4 cup Chicken Broth (low sodium)
- 1.5 tablespoons Oyster Sauce
- 1 tablespoon Light Soy Sauce
- 1/2 teaspoon Dark Soy Sauce (for a deep, rich color)
- 1/2 teaspoon Sugar (to balance the saltiness)
- 1 teaspoon Cornstarch (to thicken the sauce)
👨🍳 Instructions
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1
In a medium bowl, combine the chicken pieces with the Shaoxing wine, light soy sauce, sesame oil, white pepper, and 1 tablespoon of cornstarch. Mix well by hand until the chicken is coated in a thin, pasty film. Let it marinate for at least 20 minutes at room temperature.
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2
While the chicken marinates, prepare the sauce. In a small bowl, whisk together the chicken broth, oyster sauce, light soy sauce, dark soy sauce, sugar, and 1 teaspoon of cornstarch until smooth. Set aside.
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3
Prepare your aromatics: Peel the ginger and slice into thin coins, then stack them and slice into matchsticks. Cut the scallions into 2-inch segments, keeping the white/light green parts separate from the dark green hollow tops.
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4
Heat a wok or large heavy-bottomed skillet over high heat until a drop of water flicked onto the surface evaporates instantly.
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5
Add 2 tablespoons of oil to the wok and swirl to coat the sides. Add the marinated chicken, spreading it out into a single layer. Let it sear undisturbed for 1-2 minutes until a golden-brown crust forms.
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6
Stir-fry the chicken for another 2-3 minutes until it is about 80% cooked through. Remove the chicken from the wok and set aside on a plate.
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7
Wipe out the wok if there are burnt bits, then add the remaining 1 tablespoon of oil. Lower the heat to medium-high.
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8
Add the julienned ginger and the white parts of the scallions. Stir-fry for 1 minute until the ginger is fragrant and the scallions start to soften and char slightly.
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9
Add the sliced garlic and stir-fry for 30 seconds. Do not let the garlic burn, as it will turn bitter.
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10
Return the chicken and any accumulated juices to the wok. Toss everything together to combine the aromatics with the meat.
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11
Give the sauce mixture a quick stir to re-incorporate the cornstarch, then pour it into the center of the wok.
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12
Toss constantly for 1-2 minutes. The sauce will bubble and thicken into a glossy glaze that coats the chicken beautifully.
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13
Add the green parts of the scallions and give it one final toss for 30 seconds until they are just wilted but still vibrant green.
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14
Transfer to a warm platter and serve immediately while the 'wok hei' (breath of the wok) is at its peak.
💡 Chef's Tips
Don't skip the cornstarch in the marinade; this 'velveting' technique is what gives Chinese restaurant chicken its signature silky texture. Ensure your ginger is cut into very thin matchsticks so it softens quickly and isn't overwhelming to bite into. Use a high-smoke-point oil like peanut or grapeseed; olive oil will smoke too much at the temperatures required for a proper stir-fry. If you prefer a spicier kick, add a few dried red chilies or a teaspoon of chili crisp when frying the ginger. Make sure all your ingredients are prepped and within arm's reach before you turn on the stove, as the actual cooking happens very fast.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming jasmine rice to soak up the savory ginger sauce. Pair with a side of stir-fried bok choy or gai lan (Chinese broccoli) with garlic for a complete meal. A light, crisp lager or a chilled Riesling balances the aromatic heat of the ginger perfectly. For a low-carb option, serve the chicken inside crisp butter lettuce cups. Top with a sprinkle of toasted sesame seeds or a drizzle of chili oil for extra depth.