Ginger Chicken

Inspired by Val who shared her recipe on
 More Than Burnt Toast.

I had nothing planned for dinner so decided at the last minute that I would make Ginger Chicken.

Pulled three small chicken breasts from the freezer and sliced them while they were still almost frozen.

Moe doesn’t care for soy sauce, so I made a marinade using Shaoxing wine,
 and made a few adjustments to the sauce,
based on what I had on hand and to suit our tastes.

Print Recipe 

Ginger Chicken

Inspired by Val – More Than Burnt Toast

3  boneless chicken breasts cut into thin strips
2 tablespoons  Shaoxing wine
2 tablespoons Corn Starch
1 teaspoon sesame oil

Toss chicken strips with Shaoxing wine, corn starch and sesame oil.   Let sit for 20 minutes.

 Corn starch for coating chicken


1 medium onion , sliced
1 medium sized red pepper cut into thin slices
A few Snow Peas
1 tablespoon fresh ginger, grated
1 tablespoon julienne ginger (thinly sliced)
2 cloves garlic, minced
4 or 5 green onions
Julienne Carrot (Optional)
Spice it up by adding some small Thai Red Chile Peppers.


Mix together:
3 tablespoon Chinese Black Vinegar
2 tablespoons sweet chili sauce
3  tablespoons of honey
1 teaspoon sesame oil

Chicken Broth.
 oil for frying

Heat oil in wok until very hot. 

Remove chicken from marinade and toss in corn starch, coating well (a few at a time). Cook in wok, tossing until golden brown.  Add more oil as needed.  Continue until all chicken is cooked.   Wipe Wok clean with paper towel.  Add a little more oil and saute the onions, red pepper and snow peas.   Add ginger and garlic.  Cook for just a minute or two.  Add the sauce, a few tablespoons of chicken broth and simmer until sauce  starts to thicken.  Add the chicken, chopped green onion (carrots if using)  toss well and serve over rice.

5 Comments Add yours

  1. Sue Seibert says:

    Sounds delicious. Think I will try it!

  2. Bet it's great I love meals like soya sauce for Moe?I bought that wine because of you..great for cooking..but we are soya sauce fans too.

  3. Monique, I did at one time use soy sauce. But Moe really doesn't care for it and I found I didn't miss it. In fact, when we lived in Vancouver, one of my favourite Chinese restaurants served a fried rice that I loved and it did not have soy sauce. I've made mine that way ever since. ~Ann

  4. We have our local takeout restaurant \”Wok Out\” to thank for the inspiration. I love your changes Monique and make this often.

  5. Val, I often find inspiration on your blog. This will definitely be on the menu often. I liked it better than ginger beef. ~Ann

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