Ginger Chicken

🛒 Ingredients

• Boneless, skinless chicken thigh 128 g · 212 kcal
• Fresh ginger, julienned 13 g · 10 kcal
• Garlic, minced 4 g · 6 kcal
• Soy sauce 16 g · 8 kcal
• Sesame oil 2 g · 18 kcal
• Rice vinegar 4 g · 1 kcal
• Chicken broth 30 g · 3 kcal
• Cornstarch 4 g · 15 kcal
• Scallions, sliced 5 g · 2 kcal
• Vegetable oil 3 g · 27 kcal

👨‍🍳 Instructions

1. Slice chicken into thin strips. In a bowl, combine chicken with half of the soy sauce and cornstarch; set aside to marinate for 10 minutes.
2. In a small bowl, whisk together remaining soy sauce, chicken broth, rice vinegar, and sesame oil.
3. Heat vegetable oil in a wok or large skillet over medium-high heat. Add ginger and garlic, stir-fry for 30 seconds until fragrant.
4. Add marinated chicken to the wok, spreading it in a single layer. Cook for 2-3 minutes until lightly browned, then stir-fry until cooked through.
5. Pour the prepared sauce into the wok and bring to a simmer. Stir constantly until the sauce thickens and coats the chicken.
6. Remove from heat, stir in most of the sliced scallions. Garnish with remaining scallions and serve immediately, ideally with steamed rice.