A simplified but equally flavorful version of the traditional Ginger Chicken. This dish features juicy chicken thighs cooked to perfection in a fragrant ginger, garlic and scallion sauce, ideal served over a bed of fluffy jasmine rice or noodles.
In a wide skillet, heat vegetable oil over medium-high heat.
2
Add the minced ginger and garlic to the skillet, sauté for a minute until fragrant.
3
Add the bite sized chicken pieces to the skillet and cook until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
4
In the same skillet, add the stir fry sauce, chicken stock, and light brown sugar. Simmer on medium heat for about 5 minutes until the sauce is reduced.
5
Add the cornstarch and water mixture to the skillet, stirring continuously until the sauce thickens to your desired consistency.
6
Return the cooked chicken to the skillet, add the sliced white parts of the scallions, stir well to coat the chicken with the sauce and cook for another 2-3 minutes.
7
Remove from heat, sprinkle the sliced green parts of the scallions on top before serving.