Yup, another chicken recipe! Honestly, it’s an incredibly versatile protein and I’d rather have chicken than steak. Now, I’ve never been a big fan of ginger – mainly because it is such a strong flavor and when I have had it, it seemed to overpower everything else. So I was wary of this recipe but wanted to do something different. I was very happy with the results – so happy that it is going on my regular rotation of dishes. It was fricking EXCELLENT!
- 3 chicken breasts, cut into cubes
- 3 scallions, diced
- 2 tablespoons fresh ginger, peeled and minced
- 2 tablespoons ketchup
- 4 teaspoons white vinegar
- 4 teaspoons cooking wine or dry white wine
- 2 teaspoons soy sauce
- 1 teaspoon salt, divided
- 1 egg white, lightly beaten
- 2 teaspoons cool water
- 2 tablespoons cornstarch, divided (see directions)
- 2 tablespoons and 2 teaspoons sugar
- 1/2 cup peanut oil
In a bowl, combine the egg white, 1/2 the salt, and 1 1/2 tablespoons of cornstarch. Mix well and add the cubed chicken. Coat well and let it sit for 20-30 minutes. In the meantime, combine the sugar, the remaining salt, ketchup, white vinegar, cooking wine, and soy sauce. Set aside. On a small plate, combine the ginger and scallions. In a small cup, combine the water and remaining cornstarch. Now you are ready to cook!
In a wok or large skillet, heat on high until hot. Add the peanut oil, making sure to swirl the oil around the sides of the wok. Toss in the chicken and stir well in the oil to make sure all of them are coated and cook lightly. This won’t take long. Using a slotted spoon, remove the chicken to a small plate and set aside. There should be a couple of tablespoons of oil left in your pan.
Toss the ginger and scallions in the oil. Stir around in the oil for roughly 45 seconds. Then add in the soy sauce mixture. Stir and allow to heat through. Then add in the small cup of cornstarch and water – be sure this is still mixed well before pouring it into the sauce. This will thicken your sauce well.
Once thickened, add the chicken into the sauce. Stir thoroughly and all the chicken to heat up well. Serve any way you wish, but it was really good over rice.