Ginger Chicken

Ginger Chicken
Prep time
Cook time
Total time
Serves: 4 to 6
  • 3 tbsp soy sauce
  • 3 tbsp dry sherry
  • 2 tsp granulated sugar
  • 1 tsp cracked black pepper
  • ½ tsp salt
  • 1½ lbs (750 g) skinless, boneless chicken thighs, chopped
  • 1 tbsp canola (or peanut) oil
  • ½ tsp crushed dried chilies
  • ¼ cup finely chopped shallot
  • 1 tbsp finely chopped ginger
  • 2 garlic cloves, minced
  • 1 tsp sesame oil
  • 2 tbsp rice (or white wine) vinegar
  1. Combine the soy sauce, sherry, sugar, pepper and salt in a bowl or large resealable plastic bag
  2. Add the chicken and toss to coat.
  3. Cover or seal and marinate in the refrigerator for about 30 minutes or overnight, if time permits.
  4. Heat a wok over medium high heat.
  5. Add the canola oil, chili, shallot, ginger and garlic and stir fry for about 1 minute or until fragrant.
  6. Increase the heat to high and add the chicken with the marinade.
  7. Stir fry for about 5 minutes or until tender.
  8. Add the sesame oil and vinegar to the chicken and stir fry for about 3 minutes or until the sauce is thickened.
Serving Suggestion: Serve with steamed Shanghai bok choy or broccoli and steamed rice.