Stir-Fried Ginger Chicken
Ginger should not be a subtle background note here. When sliced into thin matchsticks, it provides a sharp, clean heat that balances the savory depth of soy sauce and sesame oil.
Mise en place is your only defense against overcooking.
Have every ingredient chopped and measured before you turn on the stove. Once the ginger hits the oil, the transition from fragrant to burnt happens in seconds.
- Wok or large carbon steel skillet
- Sharp chef's knife
- Small mixing bowl
- Tongs
What goes in.
- 1 lbchicken thighs, sliced into 1/2-inch strips
- 3 tbspfresh ginger, cut into thin matchsticks
- 2 clovesgarlic, smashed and minced
- 2 tbspsoy sauce
- 1 tsptoasted sesame oil
- 1 tbspshaoxing wine or dry sherry
- 1/2 tspcornstarch
- 2scallions, cut into 1-inch pieces
- 2 tbspneutral oil
Protecting the Aromatics
Sear the chicken in a smoking-hot pan first to develop color, then push it to the sides. Only add the ginger and garlic to the center once the chicken is mostly cooked, preventing the delicate aromatics from turning bitter.
The method.
Marinate the chicken
Toss the chicken strips in a bowl with the cornstarch, soy sauce, and shaoxing wine. Let it sit for 10 minutes while you prep the rest.
Heat the pan
Place your wok over high heat until a drop of water evaporates instantly. Add the neutral oil and swirl to coat the sides.
Sear the chicken
Add the chicken in a single layer. Do not touch it for 60 seconds to allow a crust to form, then stir until nearly opaque.
Aromatics
Push the chicken to the edges of the pan. Drop the ginger and garlic into the center. Stir them for 30 seconds until they smell sharp and fragrant.
Finish
Toss everything together. Add the scallions and sesame oil, stir for another 30 seconds, then remove from heat immediately.
Other turns to take.
Spicy Ginger Chicken
Add two dried red chilies to the oil during the first 30 seconds of heating to infuse the fat with heat.
With Mushrooms
Add sliced shiitake mushrooms at the same time as the chicken to absorb the juices.
When it doesn't go to plan.
Slice your ginger into uniform matchsticks so they cook at the same rate.
If you find the chicken is releasing too much liquid, your pan is not hot enough.
Use dark soy sauce if you want a richer, deeper color on the chicken.
The ones that keep coming up.
Can I use chicken breast?
Yes, but it is leaner and easier to overcook. If using breast, shorten the searing time by 30 seconds to keep it tender.
Do I need to peel the ginger?
It is not strictly necessary if the skin is thin and clean, but peeling provides a better texture in the final bite.
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