Chinese · Lunch
Cantonese Ginger and Scallion Chicken
Chicken thighs wok-tossed with fresh ginger and spring onion in a light soy and Shaoxing wine sauce, one of Cantonese cooking's most iconic combinations.
$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
32gProtein
18gFat
52gCarbs
2gSugar
1gFiber
680mgSodium
85mgChol
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Instructions
1
Prep
Toss 360g chicken thigh pieces with 2 tsp cornstarch, pinch of salt, and white pepper; marinate 5 minutes. Mix 3 tbsp light soy sauce, 2 tbsp Shaoxing wine, 1 tsp sesame oil, and 0.5 tsp sugar in a bowl. Mince 4 garlic cloves, cut 60g ginger into matchsticks, slice 8 scallion stalks into 5cm lengths. Mix 1 tsp cornstarch with 2 tbsp water.
2
Sear
Heat 4 tbsp oil in a wok or large skillet over high heat until smoking. Add chicken in a single layer, sear 3–4 minutes without moving until golden. Toss and cook 2–3 minutes more until cooked through; transfer to a plate.
3
Bloom
Return wok to high heat. Add garlic and ginger, toss 1 minute until fragrant and edges turn golden.
4
Build
Pour the sauce into the wok, stir 30 seconds. Add cornstarch slurry, cook 30 seconds until glossy and thickened.
5
Finish
Return chicken to wok, add scallion, toss once to combine over high heat for 15 seconds.
6
Plate
Spoon the chicken and sauce over 400g steamed jasmine rice (about 200g per person) and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) boneless chicken thigh
- 60g (2.1 oz) fresh ginger
- 8 scallions
- 4 garlic cloves
- 3 tbsp light soy sauce
- 2 tbsp Shaoxing rice wine
- 1 tsp sesame oil
- 0.5 tsp sugar
- 0.5 tsp white pepper
- 3 tsp cornstarch
- 2 tbsp water
- 4 tbsp neutral oil
- 400g (14.1 oz) steamed jasmine rice