Spring Onion & Ginger Chicken Stir Fry

500g chicken thighs, diced
1 thumb-sized piece ginger, roughly bashed or sliced
4 spring onions, cut into chunks (plus extra finely sliced for garnish)
2 garlic cloves, roughly crushed
½ red onion, diced
⅓ green pepper, diced
2–3 tablespoons vegetable oil

The Marinade

1 tablespoon light soy sauce
1 teaspoon sesame oil
Pinch sugar
1 tablespoon cornflour
Pinch Chinese five spice

The Sauce

2 tablespoons oyster sauce
Dash dark soy sauce
1 tablespoon Shaoxing rice wine
3–4 tablespoons chicken stock

PREPARATION

1. Cut chicken thighs into even bite-sized pieces. Mix with light soy sauce, sesame oil, sugar, cornflour and a pinch of five spice. Leave to marinate for a few minutes while preparing the vegetables.

COOKING

1. Heat a wok over medium-high heat with a little oil. Add ginger and allow it to sear until slightly crisp.
2. Add spring onion and garlic, letting them cook briefly so their aroma infuses the oil.
3. Add red onion and stir fry for a short time until lightly charred.
4. Add green pepper and toss quickly over high heat. Once lightly blistered, remove all vegetables from the wok and set aside.
5. Return the wok to high heat and add a little oil if needed. Spread the chicken across the wok in a single layer and allow it to sear without moving for 30–45 seconds.
6. Turn the chicken and sear the other side until lightly golden.
7. Return the vegetables to the wok and toss everything together.
8. Add oyster sauce and a dash of dark soy sauce.
9. Once the wok is smoking hot, pour in Shaoxing rice wine and allow it to bubble. Add chicken stock around the edge of the wok and toss until the sauce thickens and coats the chicken.
10. Finish with a final splash of rice wine if desired and garnish with finely sliced spring onion.

School of Wok Tips

• Bash ginger rather than slicing to release more flavour into the oil.
• Always sear the ginger first to build the base flavour of the dish.
• Spread chicken across the wok when searing to prevent steaming.
• Add rice wine when the wok is smoking hot for the best aroma.

FAQs

Why remove the vegetables before cooking the chicken?
This allows the chicken to sear properly and develop flavour without overcooking the vegetables.

Can I use chicken breast instead of thighs?
Yes, but thighs remain juicier and more tender in stir fries.

What does Shaoxing wine add to the dish?
It adds depth, aroma and a subtle sweetness typical in Cantonese cooking.