A mildy sticky and spicy full-of-umami-flavour mid-week Chinese chicken stir-fry made with spring onions and garlic, soy sauce, Chinese rice wine and brown sugar. You won't believe how easy and delicious this is, and it's on the table in around 15 minutes!
Whisk together the rice wine, soy sauce, brown sugar and water in a small bowl or jug, and set aside.
2½ tablespoons Shaoxing rice wine, 2 tablespoons soy sauce, 2 tablespoons brown sugar, 3 tablespoons water
Heat up the oil in a frying pan until starting to smoke. Stir-fry the chicken for 2 to 3 minutes until white and mostly cooked.
1 tablespoon oil, 1 pound chicken thighs
Add the ginger, garlic, salad/spring onions, Chinese 5-spice powder and half the chili and stir-fry for another minute until fragrant.
1 piece ginger, 2 garlic cloves, 1 bunch spring onions, 1 teaspoon Chinese 5-spice powder, 1 red chili
Pour in the sauce mixture, then let bubble for about another 5 or 6 minutes or until reduced by at least half, glossy and slightly thickened. Stir every now and again.
Serve with rice and broccoli (or bok choy/another vegetable of your choice). Garnish with the rest of the chili and thin strips of the reserved green parts of the salad/spring onions.
Video
Notes
Substitutions: Use Japanese mirin or sherry in place of Shaoxing rice wine. Use 1/4 teaspoon ground ginger instead of fresh. Use 1 teaspoon garlic powder instead of 2 fresh cloves. For gluten-free: This can make a good gluten free meal option. Just check that all of your sauce ingredients (soy sauce etc) are actually gluten free. How to know when it's cooked: The time it takes for your chicken to go dark and slightly sticky may depend on the size of your chicken thighs / your pan. Don't worry if you have to cook the chicken for a few minutes longer. If you use chicken breasts, however, be wary of cooking the chicken for too long. Just cook until the sauce has reduced by around half and has slightly thickened.