Description
A quick and flavorful stir-fried ginger chicken with green bean noodles, combining tender chicken breast, fresh green beans, aromatic fresh and stem ginger, garlic, and savory soy sauce, tossed with egg noodles for a delicious and satisfying meal.
Ingredients
Scale
Protein and Vegetables
- 2 skinless chicken breasts, sliced
- 200g green beans, trimmed and halved crosswise
- thumb-sized piece of ginger, peeled and cut into matchsticks
- 2 garlic cloves, sliced
- 1 ball stem ginger, finely sliced, plus 1 tsp syrup from the jar
Sauce and Others
- ½ tbsp vegetable oil
- 1 tsp cornflour, mixed with 1 tbsp water
- 1 tsp dark soy sauce, plus extra to serve (optional)
- 2 tsp rice vinegar
- 200g cooked egg noodles
Instructions
- Prepare the wok and chicken: Heat the vegetable oil in a wok over high heat. Add the sliced chicken breasts and stir-fry for 5 minutes until they start to brown and are nearly cooked through.
- Add green beans: Toss in the trimmed and halved green beans. Continue stir-frying for another 4 to 5 minutes until the green beans are just tender and the chicken is fully cooked.
- Incorporate ginger and garlic: Add the fresh ginger matchsticks and sliced garlic cloves to the wok. Stir-fry everything together for 2 minutes to release their aromatic flavors.
- Add stem ginger and sauce mixture: Stir in the finely sliced stem ginger and 1 teaspoon of syrup from the stem ginger jar. Pour in the cornflour slurry (1 tsp cornflour mixed with 1 tbsp water), 1 tsp dark soy sauce, and 2 tsp rice vinegar. Stir-fry for 1 minute, allowing the sauce to thicken and coat the ingredients.
- Toss in the noodles and finish cooking: Add the cooked egg noodles to the wok. Toss everything together and cook briefly until the noodles are heated through and evenly coated with the sauce.
- Serve: Drizzle extra soy sauce over the dish if desired, then serve immediately while hot.
Notes
- Use cooked egg noodles to ensure quick stir-frying and even heating.
- The stem ginger syrup adds a subtle sweetness balancing the savory soy sauce and acidity of the vinegar.
- Adjust the soy sauce quantity to taste or dietary preference.
- Vegetable oil is preferred for its high smoke point suited for wok cooking.
- Ensure the wok is hot before adding ingredients to achieve a proper stir-fry texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: ginger chicken, green bean noodles, stir-fry, quick dinner, Asian meal, egg noodles, healthy chicken recipe
