Thursday 19 September, 2019

Loop Sunday Lunch: Ginger and Spring Onion Chicken

What's for lunch? Try this Ginger and Spring Onion Chicken from A Saucy Kitchen:

Ginger and Spring Onion Chicken



1 tablespoon oyster sauce

1/2 teaspoon salt & pepper each

1/2 teaspoon sugar

1/3 cup | 80 ml water

1 tablespoon arrowroot starch or cornstarch

Chicken & Veg

1 tablespoon | 15 ml cooking oil

6 oz boneless, skinless chicken breastsliced very thin

1/2 onion sliced (white, brown or yellow)

2 cloves garlic finely chopped

1 tablespoon ginger finely chopped

2 green onions ends removed and cut into 1 inch long pieces


1. Combine the oyster sauce, salt, pepper, sugar, water and starch to a small cup and whisk to combine. Set aside.

2. Warm the oil in a wok or skillet on a high heat. Add the chicken and cook quickly for a minute or two until it's no longer pink. Transfer the chicken to a small plate and set aside.

3. Add the sliced onions to the same wok/skillet. Add a little more oil if needed and sauté for a minute to soften the onion. Add the ginger and the garlic and cook another minute. 

4. Add the chicken back to the wok along with the green onions. Stir fry a minute to finish cooking the chicken.

5. Add the combined sauce to the wok. Cook until the sauce turns into a thicker, saucy consistency. 

6. Remove from the heat and serve over rice or noodles and enjoy! 


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