Stir-fry Chicken with Ginger and Scallion Recipe


  • 2 chilli padi thinly sliced omit or adjust to liking
  • 250 grams boneless chicken breast or thigh fillet cut to bite-sized pieces
  • 3 stalks scallions (spring onions) ends trimmed and cut to 5cm (2 inch) length
  • 3 cloves garlic peeled and finely chopped
  • 3 slices ginger sliced to thin strips
  • a few dashes of white pepper powder, to taste Sauce Ingredient
  • ¼ cup water Sauce Ingredient
  • + 6 more ingredients
    • 1 tsp sesame oil Sauce Ingredient
    • ½ tsp fish sauce Sauce Ingredient
    • 1 tsp dark soy sauce Sauce Ingredient
    • 1 tsp light soy sauce Sauce Ingredient
    • one x 200g canned straw mushrooms drained
    • 1 tbsp cooking oil

1. Heat oil in the wok, add ginger and stir fry for 20 seconds. Then add garlic, chiilli & bottom white ends of the scallions; stir fry briefly until fragrant. 2. Add chicken pieces and stir fry until they are no longer pink on the surface. 3. Add mushrooms, sauce ingredients and remaining scal...

View full recipe at SpringPad


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