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Ginger Spring Onion Chicken | Wok Classic in 15 Min.
(0)
15 min
Quick
Knuspr-Küche
Zartes Hähnchenbrustfilet, scharf angebraten mit feinem Ingwer, knackigen Frühlingszwiebeln und einer samtig-würzigen Sojasauce. Ein herrlich aromatischer Wok-Klassiker – blitzschnell fertig in nur 15 Minuten!
Ingredients
Preparation method
Preparation
Cut the chicken breast filet into bite-sized, thin strips. Mix in a bowl with 1 tbsp cornstarch, 1 tbsp soy sauce, and 1 tsp vegetable oil, and leave to marinate briefly.
Peel the ginger and cut into fine strips (julienne). Finely chop the garlic cloves. Wash the spring onions; cut the white and light green parts into approx. 3 cm pieces, and slice the dark green parts diagonally into fine rings for garnish.
For the sauce, mix the remaining soy sauce (2 tbsp), oyster sauce, dark sesame oil, and 3 tbsp water in a small bowl.
Chef's tip
Wok secret: Prep all ingredients completely beforehand ('mise en place'), as stir-frying in a hot wok takes only a few minutes.
For even more freshness, you can squeeze a little lime juice or sprinkle roasted sesame seeds over the dish at the end.
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