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Chicken Breast with Ginger Sauce

Serves 2.

Time requirement: 30-40 minutes.

What you will need:

2 skinless boneless chicken breasts, each sliced in half, so they are thin.

2 egg whites 2 tablespoons cornstarch.

A piece of ginger, about 1 ounce, peeled and cut into julienne strips.

1 onion, 5-6 ounces, peeled, cut in half from top to root, sliced, and each slice separated into julienne strips.

2 garlic cloves, chopped.

1 teaspoon freshly ground black pepper.

3 tablespoons oyster sauce.

3 tablespoons soy sauce.

3 tablespoons water.

5 tablespoons of a neutral oil, such as light olive oil.

1 teaspoon roasted sesame seed oil.

An additional tablespoon of neutral oil.


Prepare the chicken. Cut the breasts into squares: about 1¼ inch by 1¼ inch. Do not worry about odd sizes: there will be odd sizes because the breast has an irregular shape. Set aside.

Create a batter of egg whites and cornstarch: Place the egg whites in a bowl and whisk them for one minute or until they are frothy. Add 1 tablespoon of cornstarch, whisking the whole time. Continue with the second tablespoon of cornstarch. To the batter add the chicken, mix, and set it aside.

Prepare the ginger, onion, garlic, and pepper: set each aside separately. Measure out the oyster sauce, soy sauce, and water. Set each aside separately.

Also have your chives or green onion tops ready as a garnish.

Heat a wok, or carbon steel pan*, over a medium high heat. When it is hot, add the oils to the pan.

When the oil is hot, remove the chicken from the batter and add chicken to the pan. Cook the chicken 3 minutes on each side. Remove the chicken to a plate.

Add the one tablespoon of oil to the pan along with the onions and slowly cook the onions over a low heat, covered (aluminum foil is a fine cover). Shake the pan or stir them regularly. After 5 minutes add the ginger. Cook covered but shake/stir the contents of the pan frequently. Continue to cook until the onions are very soft and start to caramelize. Add the garlic and pepper to the pan. Stir everything well. Raise the heat to high. Add oyster and soy sauces and water. Bring everything to a simmer. Return the chicken to the pan. Cook for 3 minutes to allow the sauce to thicken. That’s it. Serve it forth with the chive or green onion tops as a garnish.

*If you use a nonstick pan, add the oil to the cold pan then begin to heat the pan and oil together.


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