Chinese Ginger-Soyless Chicken Stir-Fry

Ingredients

• 10 oz boneless skinless chicken breast
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 3 stalks scallions (green onions), sliced
• 3 tbsp rice vinegar
• 1 tbsp brown sugar
• 1/4 cup chicken broth (low-sodium)
• 1 tbsp neutral oil (canola or grapeseed)
• 1 tsp cornstarch(optional)
• 1 tbsp water(optional)
• 1/4 tsp kosher salt(optional)
• 1/8 tsp black pepper(optional)

Instructions

1. 1

   Prep (about 12 minutes): Slice the chicken into thin bite-size pieces. Grate the ginger, mince the garlic, and slice the scallions (separate whites and greens).

2. 2

   Cook (about 18 minutes): Heat a wok or large skillet over medium-high heat. Add the oil, then add chicken and a pinch of salt and pepper. Stir-fry until mostly cooked and lightly browned, about 8–10 minutes.

3. 3

   Add ginger and garlic, and stir-fry until fragrant, about 30–60 seconds. Add scallion whites and cook 1 minute.

4. 4

   In a small bowl, whisk rice vinegar, brown sugar, and chicken broth. Pour into the pan and simmer briefly until the sauce coats the chicken, about 3–4 minutes. If using cornstarch, stir it with water and add to the pan for 30–60 seconds to thicken.

5. 5

   Turn off heat, stir in scallion greens, and toss to combine. Taste and adjust with a little more vinegar or sugar if needed. Serve immediately.