Garlic Ginger Chicken
Prep time
Cook time
Total time
  • 2½ lbs chicken thighs, sliced into bite size pieces
  • 2½ teaspoons granulated sugar
  • ½ teaspoon ground white pepper
  • 1½ tablespoons cornstarch
  • 2 tablespoons olive oil
  • 50 grams fresh ginger, peeled and julienned (sliced into short, thin strips)
  • 5 cloves garlic, minced
  • ¼ cup rice wine
  • ¼ cup soy sauce
  • 1 tablespoon freshly sliced chives
  1. In a medium mixing bowl, combine the chicken, sugar, ground white pepper, and cornstarch. Mix until incorporated, then set aside.
  2. Heat up 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, stir in the ginger and cook for 2 minutes, until the ginger is light brown. Add the garlic and cook for 30 more seconds.
  3. Add the chicken, and increase the heat to high. Stirring constantly, cook the chicken for 3 minutes. Add the rice wine, then cook for another 3 minutes. Reduce the heat to medium, add the soy sauce, and cook for another 6 minutes. Stir occasionally.
  4. Plate the chicken, and sprinkle the chives over the top. Serve warm with rice.
Recipe by Sprig and Flours at