Chicken and ginger go together excellently. If possible try to get young ginger which has a pink root.
|300||g||chicken breast (thinly sliced)|
|1||onion, small (then sliced)|
|2||red chillies, big (sliced)|
|120||ml||chicken stock (or water)|
|60||g||spring onions (cut into 2cm (1 inch) pieces)|
|30||ml||light soy sauce|
Put the oil into a wok and when it is hot fry the garlic until it starts to turn brown. Then add the onion and the chicken and stir-fry until the outside of the chicken turns to white. Then add the ginger and stir-fry to combine. Add the sauce ingredients and stir-fry again. Add the chillies and chicken stock and stir-fry for 1 minute. Add the spring onions and stir-fry to combine. Serve.