Fast Ginger Chicken Stir-Fry with Scallions

Steps

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1. 1
   Prepare the sauce by combining 200ml water, 10g grated young ginger, 1 tbsp oyster sauce, 2 tbsp light soy sauce, ½ tbsp dark soy sauce, ½ tsp sugar, 1 tbsp rice wine (optional), and a few dashes of white pepper. Mix well and set aside.
   ▶ ≈0:59
2. 2
   Heat a wok over medium heat, add a small amount of oil, and swirl to coat. Add the 300g of bite-sized chicken thigh pieces, spread them out, and let them cook undisturbed for about 1 minute until lightly browned on one side.
   ▶ ≈1:54
3. 3
   Flip the chicken and cook for another minute until the other side is lightly browned. Continue cooking for a total of 3–4 minutes, stirring occasionally, until the chicken is well-browned and the excess moisture has evaporated.
   ▶ ≈2:33
4. 4
   Reduce heat and use a strainer to remove the chicken from the wok, leaving the flavoured oil behind. In the same oil, add the white stems of scallion, then add the sliced red or yellow onion. Return heat to medium and stir-fry until the onion softens and becomes fragrant.
   ▶ ≈3:39
5. 5
   When the onion becomes translucent and soft, add the chopped garlic (3–4 cloves), mix well, and cook until fragrant.
   ▶ ≈4:52
6. 6
   Return the cooked chicken to the wok and mix well. Pour in the prepared sauce and stir to combine. Cover the wok and braise over medium heat for about 5 minutes.
   ▶ ≈5:13
7. 7
   After 5 minutes, uncover the wok and add the remaining scallion pieces, tossing everything together. Cook for another 10–30 seconds if desired (or skip if you prefer crispier scallions), then add the cornstarch solution and stir until the sauce reaches your desired thickness.
   ▶ ≈5:45
8. 8
   Transfer to a serving dish and enjoy with steamed rice. Serve hot and savour the fragrant ginger, scallion aroma, and savoury chicken.
   ▶ ≈6:30