Quick Stir-Fry Ginger Chicken is a Thai-inspired recipe that’s incredibly fast and easy to make. Tender strips of chicken, stir-fried with the star ingredient ginger, gives this dish its spicy, sweet flavour. You’ll also love the simple, yet punchy sauce that ties the whole dish together. Another mid-week winner!
With my Hong Kong-born husband peering over my shoulder, l always have to proceed with extra caution when cooking an Asian meal. He is a stickler for cooking Asian food ‘the right way’, meaning no short cuts. He needn’t have worried this time because this meal is so incredibly easy to make and has so few steps; even the most insecure cook couldn’t mess it up. That didn’t stop him from peering though!
Ginger – the star ingredient
The spicy sweetness of the ginger will truly shine in this dish … as long as your ginger is young. You can see from the photo above that my ginger is plump and the skin is tight. Ginger that’s very wrinkly and shrivelled will be too old and fibrous. Not good!
Fish sauce, oyster sauce and sugar are the only 3 ingredients required to make this sauce. The flavour will be salty (fish sauce) and sweet (sugar). A deeper flavour is achieved with the addition of oyster sauce – it’s a must in Asian sauces. The velvety texture of the sauce is due to the cornflour mixture. It acts as a thickening agent, and as it simmers, it thickens giving the overall sauce that luxurious, glossy texture.
I am always tempted to mix all the sauce ingredients together (fish and oyster sauce, sugar, water and cornflour) and pour them in all at once, but if you’ve read the previous paragraph, l can only do that when my husband isn’t looking.
But you can 😁
More Mid-Week Winners-Asian Style
Preparation Time: 15 mins
Cook Time: 5 mins
- 2 tbsp vegetable, canola or grapeseed oil
- 4 chicken thigh fillets (~ 450 g/1lb), sliced into 1 cm/1/2″ strips
- 1 eschallot or small brown onion, finely diced (note 1)
- 2 tsp grated/minced garlic
- 3 tbsp ginger sliced into thin strips (note 2)
- 1 small red capsicum/red bell pepper, thinly sliced
- 15 snow peas
- 2 spring onions/scallions, sliced on the diagonal
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 2 tsp caster sugar
- 1/4 cup water
- 1 tsp cornflour
- Place fish sauce, oyster sauce and sugar in a small bowl. Mix. Set aside.
- Mix the cornflour with 1/4 cup water. Set aside.
- Heat the oil in a medium skillet/frypan over high heat. Wait until very hot.
- Add the chicken in an even layer and sear for about 1 minute. Chicken should be lightly browned but not cooked through. Remove and set aside in a bowl.
- Add the onion, garlic, ginger, capsicum, snow peas and half the sliced spring onions/scallions to the frypan. Stir-fry for 1 minute. Add a little more oil if required.
- Reduce heat to medium high. Return chicken to the pan, including juices in the bowl.
- Add the fish sauce mixture. Stir cornflour mixture before adding (note 3).
- Cook for 3 minutes, until the chicken has cooked though and the sauce has thickened.
- Serve immediately with boiled rice. Garnish with remaining shallots.
- You can use either a brown onion or an eschallot. I used an eschallot because it’s a little sweeter. Eschallots look like brown onions on the outside, but have purplish flesh on the inside (see ingredients photo).
- Please ensure your ginger is young. Ginger whose skin looks very wrinkly and tough will be too fibrous.
- If made ahead of time, the cornflour mixture needs another good stir as the cornflour will have settled on the bottom of the bowl.