My Grandma’s Braised Ginger Soy Chicken, all done in 30 minutes! 🔥

Ingredients

• 1.5 pounds Chicken Thighs, bone‑in, skin‑on (cut into bite‑size pieces)
• 2 tablespoons Shaoxing Wine (Chinese cooking wine)
• 2 tablespoons Light Soy Sauce (low‑sodium preferred)
• 1 tablespoon Oyster Sauce (adds umami depth)
• 1 inch Fresh Ginger (peeled and minced)
• 1 small Red Onion (thinly sliced)
• 2 stalks Scallions (Green Onions) (cut into 2‑inch pieces, divided)
• 1 teaspoon Sesame Oil (to finish, toasted flavor)
• 1 teaspoon Sweet Syrup (light honey or simple sugar syrup)
• 2 tablespoons Vegetable Oil (for stir‑frying)

Instructions

1. Prep Aromatics

   On a clean cutting board, mince the ginger, thinly slice the red onion, and cut the scallions into 2‑inch pieces (reserve a few pieces for garnish).

   Time: PT5M

2. Make the Marinade

   In a mixing bowl, combine Shaoxing wine, light soy sauce, oyster sauce, the minced ginger, and sliced red onion. Stir well.

   Time: PT3M

3. Marinate the Chicken

   Add the chicken pieces to the bowl, toss to coat evenly, then add half of the scallion pieces. Let the chicken sit for 10 minutes to absorb the flavors.

   Time: PT10M

4. Stir‑Fry the Chicken

   Heat the wok over medium‑high heat, add vegetable oil, and swirl to coat. Add the marinated chicken (including the aromatics) and spread in a single layer. Cook uncovered, stirring occasionally, for about 15 minutes until the chicken is cooked through and the sauce has reduced and clings to the meat.

   Time: PT15M

   Temperature: medium‑high

5. Finish and Garnish

   Turn off the heat. Drizzle sesame oil and sweet syrup over the chicken, then toss gently. Sprinkle the remaining scallion pieces on top.

   Time: PT2M

6. Serve

   Transfer the ginger soy chicken to a serving plate and enjoy immediately with steamed rice or noodles.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

25 g

Carbohydrates

5 g

Fat

12 g

Fiber

1 g