Ginger and spring onion chicken
This ginger and spring onion chicken is a healthier version of the takeaway favourite. Thin pieces of sliced chicken stir fried in a ginger sauce are sauteed with spring onions until tender, then served with rice or your favourite side dish.
Servings: 4
Calories: 235kcal
Cost: Cheap
Ingredients
- 650 g chicken breast fillets
- 5 cm fresh ginger
- 1 garlic clove
- 3 spring onions
- 1 tablespoon vegetable oil
Sauce
- 1 tablespoon cornstarch / cornflour
- 1 tablespoon oyster sauce
- 1 teaspoon honey
- 1 teaspoon soy sauce
- 3 tablespoon water
- freshly ground black pepper
Instructions
- As the stir frying process goes very quickly, I highly recommend preparing all the ingredients before you start cooking.
- First, slice chicken breast fillets very thinly. As thinly as you can possible slice them. Think paper thin, small slices of chicken. This will ensure that the chicken is perfectly tender, and recreate a more authentic feel.
- Slice the spring onions in two down the middle, then chop them into 5 cm long pieces. Finely mince the garlic, and set it aside.
- In a bowl, combine the sauce ingredients.
- Then, heat up some vegetable oil on high heat in a frying pan or wok. You want to make sure your pan has enough space to fit all the chicken. When the oil is properly hot, add the chicken, and add some salt and pepper on top. Stir fry until the chicken is white on the outside, then remove it from the pan.
- Add more oil if necessary, then add the ginger and spring onions to the pan. Saute until the onions are starting to soften. Add the chicken back to the wok, and pour the sauce on top. Stir fry to allow the flavours to combine and the chicken to fully cook through.
- The whole stir fry process takes about 5 minutes, and you should be stirring the pan to prevent it from overcooking.
Notes
Can you freeze this chicken dish? Yes! It freezes really well. Allow it to cool completely before transfering it to a freezer safe container, and freezing it for up to 3 months. Thaw the chicken in the fridge overnight before reheating it. Do not freeze reheated chicken.
How long will leftovers last? Leftover chicken will last for up to 5 days in an airtight container in the fridge. Reheat it in the microwave or on the stove top until piping hot before serving.
What side dishes are good with ginger and spring onion chicken? It’s often served with rice, noodles or egg fried rice. I also think it tastes great with roasted or stir fried vegetables on the side, as well as crunchy prawn crackers.
Can I use frozen chicken? Absolutely. If using frozen chicken, make sure to thaw it thoroughly in the fridge overnight before use.
Nutrition
Calories: 235kcal | Carbohydrates: 5g | Protein: 35g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 104mg | Sodium: 398mg | Potassium: 626mg | Fiber: 1g | Sugar: 2g | Vitamin A: 138IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg