Receta de pollo con jengibre y cebolleta

Ingredientes

• 300 g Chicken Breast (About 10.5oz, Boneless chicken breast or thigh, cut thin slices)
• 1 thumb Ginger (Cut thin strips)
• 3-4 Spring Onion (Cut 2" pieces, Separate the white and green parts. )
• 1/2 Onion (Cut thin slices)
• 3-4 cloves Garlic (Finely chopped)
• 1 Red chilli pepper (Cut thin slices)
• 2-3 tbsp Vegetable oil (Or neutral flavour oil)
• 2 tsp Light soy sauce (or all-purpose soy sauce)
• 1 tsp Sesame oil
• 1 tsp Sugar
• 1/4 tsp White pepper
• 1/2 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
• 1/4 tsp White pepper
• 1 tsp Sesame oil
• 1 tsp Corn starch

Preparación

1. 1

   First, season the chicken slices with corn starch, sesame oil, sugar, baking soda, soy sauce, white pepper. Mix it well and marinate for 15 minutes. Add all the stir fry sauce ingredients in a small bowl. Mix it well and set it aside.

2. 2

   Heat the large wok/pan over medium-high heat. Drizzle 2 tablespoons of oil, then add marinated chicken slices and stir fry for 2-3 minutes or until the chicken is cooked through.

3. 3

   Push the chicken to one side of wok, drizzle a bit more oil, add chopped garlic and ginger strips and stir fry for 1 minute until the ginger strips start to crisp up. Then, follow with the onion slices, chillies, and white part of spring onions.

4. 4

   Next, pour the stir fry sauce and cook until the sauce become thick and glossy.

5. 5

   Turn off the heat, stir in green part of spring onions and transfer to serving plate. Serve with plain rice or noodles.