Chicken with Ginger and Carrots
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
3
Description
It's best to prepare all the ingredients in advance to avoid delays during the wok operations.
Ingredients
- Skin-On Chicken Breasts - 2 pieces
- Ginger - 1 piece
- Carrot - 2 pieces
- Cilantro - ½ bunch
- Corn Starch - 2 tablespoons
- Soy Sauce - 2 tablespoons
- Sugar - 1 teaspoon
- Toasted Sesame - 1 teaspoon
- Leek - ½ stalk
- Vegetable Oil - 3 fl oz
Step by Step guide
Step 1
Cut the chicken breasts into strips about the thickness of a finger, across the grain. This will make it easier to pick up the finished dish with chopsticks.
Step 2
Place in a bowl, pour in the soy sauce, and refrigerate.
Step 3
Chop the ginger and cut the carrots into thin strips.
Step 4
Chop the cilantro coarsely. Slice the light green part of the leek.
Step 5
Heat the vegetable oil in the wok. Add the carrots and ginger. Stir-fry, constantly mixing, until the carrots are softened to al dente and the oil changes color and aroma.
Step 6
Use a slotted spoon to remove the vegetables from the pan, draining the oil against the sides.
Step 7
Add the cornstarch to the chicken, mix with your hands, and transfer to the pan. Fry until the chicken changes color to golden.
Step 8
Sprinkle with sugar and mix.
Step 9
Return the vegetables to the wok, reduce the heat, add the leek, pour in the soy sauce, mix, and simmer for 7–10 minutes.
Step 10
A couple of minutes before serving, add the cilantro and sprinkle the finished dish with sesame seeds.
Step 11
A squeeze of juice from a quarter of a lemon added during the simmering phase, as well as grated lemon zest added with the cilantro, can enhance the dish's flavor. However, this is not crucial. It's important to maintain the integrity of the carrots and ginger so they don't become mushy during cooking. So, don't overcook them; let the rice or noodles be ready in time.
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