Ginger Spring Onion Chicken
Ginger Spring Onion Chicken
Ingredients
For the Velveted Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon Chinese rice wine, or dry sherry
- 1/2 teaspoon sesame oil
- 1 tablespoon vegetable oil
For the Stir-fry
- 3 tablespoons vegetable oil, divided
- 1 yellow onion, large, cut into 1-inch pieces
- 3 inches ginger, fresh, peeled and thinly sliced into strips
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon chicken bouillon powder
- 1/4 teaspoon white pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 spring onions, chopped into 1-inch pieces, white and green parts separated
- 1 teaspoon sesame oil
- 1 tablespoon Chinese rice wine, or dry sherry
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon cornstarch, 1 teaspoon soy sauce, 1 teaspoon Chinese rice wine, and 1/2 teaspoon sesame oil. Mix well to coat the chicken. Add 1 tablespoon of vegetable oil and mix again. Set aside.
⏱️ 5 min
- 2
Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons of vegetable oil. Add the velveted chicken and stir-fry for 3-4 minutes until cooked through and lightly browned. Add the yellow onion pieces and stir-fry for another 1-2 minutes until slightly softened.
⏱️ 6 min
- 3
Remove the chicken and onion mixture from the wok and place it in a colander or on a plate lined with paper towels to drain any excess oil. Set aside.
⏱️ 1 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced ginger and stir-fry for 1 minute until fragrant. Add the minced garlic and stir-fry for 30 seconds until aromatic.
⏱️ 2 min
- 5
Pour in the chicken broth, dark soy sauce, and oyster sauce. Add the chicken bouillon powder and white pepper. Bring the sauce to a simmer.
⏱️ 2 min
- 6
In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Slowly pour the cornstarch slurry into the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 1 min
- 7
Return the cooked chicken and onion mixture to the wok. Increase the heat to maximum. Add the white parts of the spring onions and stir-fry vigorously for 1-2 minutes, ensuring all ingredients are well coated in the sauce and heated through. Look for impressive flames (wok hei) if your burner is powerful enough.
⏱️ 2 min
- 8
Add the green parts of the spring onions. Drizzle in the 1 teaspoon of sesame oil and 1 tablespoon of Chinese rice wine. Continue to stir-fry for 30 seconds. The rice wine may ignite briefly; if it does, allow the flames to subside naturally. This adds a smoky flavor.
⏱️ 1 min
- 9
Serve the Ginger Spring Onion Chicken immediately with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
For the Velveted Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon Chinese rice wine, or dry sherry
- 1/2 teaspoon sesame oil
- 1 tablespoon vegetable oil
For the Stir-fry
- 3 tablespoons vegetable oil, divided
- 1 yellow onion, large, cut into 1-inch pieces
- 3 inches ginger, fresh, peeled and thinly sliced into strips
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon chicken bouillon powder
- 1/4 teaspoon white pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 spring onions, chopped into 1-inch pieces, white and green parts separated
- 1 teaspoon sesame oil
- 1 tablespoon Chinese rice wine, or dry sherry
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon cornstarch, 1 teaspoon soy sauce, 1 teaspoon Chinese rice wine, and 1/2 teaspoon sesame oil. Mix well to coat the chicken. Add 1 tablespoon of vegetable oil and mix again. Set aside.
⏱️ 5 min - 2
Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons of vegetable oil. Add the velveted chicken and stir-fry for 3-4 minutes until cooked through and lightly browned. Add the yellow onion pieces and stir-fry for another 1-2 minutes until slightly softened.
⏱️ 6 min - 3
Remove the chicken and onion mixture from the wok and place it in a colander or on a plate lined with paper towels to drain any excess oil. Set aside.
⏱️ 1 min - 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced ginger and stir-fry for 1 minute until fragrant. Add the minced garlic and stir-fry for 30 seconds until aromatic.
⏱️ 2 min - 5
Pour in the chicken broth, dark soy sauce, and oyster sauce. Add the chicken bouillon powder and white pepper. Bring the sauce to a simmer.
⏱️ 2 min - 6
In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Slowly pour the cornstarch slurry into the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 1 min - 7
Return the cooked chicken and onion mixture to the wok. Increase the heat to maximum. Add the white parts of the spring onions and stir-fry vigorously for 1-2 minutes, ensuring all ingredients are well coated in the sauce and heated through. Look for impressive flames (wok hei) if your burner is powerful enough.
⏱️ 2 min - 8
Add the green parts of the spring onions. Drizzle in the 1 teaspoon of sesame oil and 1 tablespoon of Chinese rice wine. Continue to stir-fry for 30 seconds. The rice wine may ignite briefly; if it does, allow the flames to subside naturally. This adds a smoky flavor.
⏱️ 1 min - 9
Serve the Ginger Spring Onion Chicken immediately with steamed rice.