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20-Min Ginger Chicken
This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step1 of 7: Chicken Breast, Onion, Ginger, Garlic
Remember to remove chicken from the freezer and allow it to defrost. When the chicken is defrosted, slice the chicken, red onion, ginger and garlic thinly before setting them aside.
Step2 of 7: Corn Oil
Set a large wok over high heat, add in 2 tablespoons of oil and wait until it is hot; you'll know it’s hot when the surface glistens and shimmers.
Step3 of 7: Corn Oil, Onion, Ginger, Garlic
Next, sauté the red onion, ginger and garlic in the wok for a minute or until fragrant.
Step4 of 7: Chicken Breast
Toss the chicken in and stir fry until it turns tender crisp.
Step5 of 7: MAGGI® Oyster Sauce, Thick soya sauce, White pepper
Add the MAGGI® Oyster Sauce, dark soy sauce and ground white pepper.
Step6 of 7: Red chili, Spring Onion
Cook until the liquid has reduced to a sticky glaze or until everything is nicely coated and cooked thoroughly. Stir in the red chillies and spring onions and remove from heat.
Step7 of 7
Serve over a steaming plate of rice and enjoy!