Chicken & Ginger with Spring Onions Recipe | Chinese Takeaway Style

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a lower sodium option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola is more budget-friendly.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup provides a natural sweetness, while sugar is a cost-effective alternative.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is a more economical option.

Slice the chicken breast into thin strips.

Chop the broccoli into bite-sized florets.

Julienne the bell peppers and carrots.

Grate the ginger and mince the garlic.

Heat sesame oil in a large skillet over medium-high heat until shimmering.

Add the chicken strips and stir-fry until browned and cooked through, about 5-7 minutes.

Remove the chicken from the skillet and set aside.

In the same skillet, add the broccoli, bell peppers, and carrots; stir-fry for 3-4 minutes until tender-crisp.

Add the ginger and garlic to the vegetables; stir-fry for an additional 1-2 minutes until fragrant.

In a small bowl, mix soy sauce, honey, cornstarch, and water to create a sauce.

Return the chicken to the skillet and pour the sauce over the mixture; stir to coat evenly.

Cook for another 2-3 minutes until the sauce thickens slightly.

Season with salt and black pepper to taste.

Garnish with sliced green onions and sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens