Step by step

Method

4 steps

1. 1

   Cut 1½ pounds boneless chicken thighs into bite-size pieces and pat dry. Peel and cut a big knob of ginger (about 3–4 tablespoons matchsticks or thin coins) — this is a ginger-forward dish. Mince 3 garlic cloves and slice 2 green onions (whites and greens separate).

2. 2

   Heat 1–2 tablespoons oil in a wide skillet or wok over medium-high. Brown the chicken 4–6 minutes until the edges take on color. Push aside, add ginger and onion whites, and stir 1 minute until the ginger smells sharp and toasty, not raw.

3. 3

   Pour in sauce: 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, ¼ cup water, and black pepper. Toss and simmer 4–6 minutes until the chicken is cooked through and the sauce reduces to a glossy coat. Add garlic in the last minute so it doesn't burn.

4. 4

   Finish with onion greens and a squeeze of lime if you like. Serve with rice. You want savory ginger-chicken with sticky sauce and lots of tender ginger bits in every bite — not a watery stir-fry.