"Recipes are meant to be shared"...Ann Thibeault

Tuesday, March 12, 2013

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.


  1. Sounds delicious. Think I will try it!

  2. Bet it's great I love meals like this..no 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.

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



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