Ginger Chicken Stir Fry

Ingredients

• 1 lb boneless skinless chicken thighs (, cut into 1” (2.5 cm) chunks)
• 1 tablespoon Shaoxing wine
• 2 teaspoons light soy sauce
• 1/4 teaspoon salt
• 1 teaspoon grated ginger
• 1 1/2 tablespoons cornstarch
• 1/4 cup chicken stock
• 1 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 1 tablespoon peanut oil (, or vegetable oil)
• 2 " ginger (, thinly sliced)
• 2 tablespoons Shaoxing wine
• 4 scallions (, cut into 2” long pieces)
• 1 chili pepper (, sliced (or sliced red pepper for a non-spicy dish))
• 1 teaspoon toasted sesame oil

Steps

1. 1

   Add the chicken, Shaoxing wine, light soy sauce, salt and ginger into a medium-sized bowl. Mix everything together until the liquid is fully absorbed. Add the cornstarch and mix again to coat the chicken evenly. Set aside and allow it to marinate for 10 to 15 minutes.

2. 2

   Mix the sauce ingredients together in a small bowl and set them aside.

3. 3

   Heat the oil over medium-high heat in a wok (or large skillet) until it shimmers. Add ginger. Cook and stir occasionally until the edges are charred.

4. 4

   Spread the chicken with minimal overlap. Cook until the bottom turns brown, 1 to 2 minutes. Flip to brown the other side, another 1 minute or so.

5. 5

   Swirl in the Shaoxing wine along the edge of the wok and quickly stir everything to deglaze.

6. 6

   Add the scallion and chili pepper. Stir and cook until the scallion starts to turn tender, 30 seconds to 1 minute.

7. 7

   Pour in the sauce and stir for about 30 seconds so that the sauce thickens slightly. Turn off the heat and pour in sesame oil. Stir again and transfer everything to a plate. Serve hot over steamed rice or boiled noodles as a main dish.