Serves 1
Directions
- 1Marinate chicken with soy sauce, sesame oil, sugar, cornstarch, baking soda, and white pepper.
- 2Mix well and set aside for 15 minutes.
- 3Mix your stir-fry sauce using soy sauce, oyster sauce, Shao Xing wine, sugar, sesame oil, cornstarch, and white pepper.
- 4Set it aside.
- 5Heat oil over medium-high heat and stir-fry the chicken for 2–3 minutes until 80% done.
- 6Push the chicken to the side.
- 7Add a little more oil, then toss in garlic and ginger.
- 8Stir well.
- 9Add onions, chilli slices, and the white parts of the spring onions.
- 10Pour in the prepared sauce and cook until the sauce is thick and glossy.
- 11Finish with the green parts of the spring onions.
Ingredients
- 300 g Chicken Breast
- 1 thumb Ginger, cut into thin strips
- 3 Spring onion, cut into 2" pieces, separate the white and green parts
- 0.5 Onion, cut into thin slices
- 3 cloves garlic, minced
- 1 Red chilli pepper, cut into thin slices
- 2 tbsp Vegetable oil or neutral flavour oil
- 3 tbsp Vegetable oil or neutral flavour oil
- 2 tsp Light soy sauce or all-purpose soy sauce
- 1 tsp Sesame oil
- 1 tsp Sugar
- 0.25 tsp White pepper
- 0.5 tsp Baking soda
- 1 tsp Corn starch
- 2 tbsp Oyster sauce
- 1 tbsp Light soy sauce or regular all-purpose soy sauce
- 1 tsp Shao Xing wine
- 2 tsp Sugar
- 0.25 tsp White pepper
- 1 tsp Sesame oil
- 1 tsp Corn starch
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