Loop Sunday Lunch: Ginger and Spring Onion Chicken Loop News Created : 8 July 2018 Food What's for lunch? Try this Ginger and Spring Onion Chicken from A Saucy Kitchen: Ginger and Spring Onion Chicken Ingredients Sauce 1 tablespoon oyster sauce 1/2 teaspoon salt & pepper each 1/2 teaspoon sugar 1/3 cup | 80 ml water 1 tablespoon arrowroot starch or cornstarch Chicken & Veg 1 tablespoon | 15 ml cooking oil 6 oz boneless, skinless chicken breastsliced very thin 1/2 onion sliced (white, brown or yellow) 2 cloves garlic finely chopped 1 tablespoon ginger finely chopped 2 green onions ends removed and cut into 1 inch long pieces Directions 1. Combine the oyster sauce, salt, pepper, sugar, water and starch to a small cup and whisk to combine. Set aside. 2. Warm the oil in a wok or skillet on a high heat. Add the chicken and cook quickly for a minute or two until it's no longer pink. Transfer the chicken to a small plate and set aside. 3. Add the sliced onions to the same wok/skillet. Add a little more oil if needed and sauté for a minute to soften the onion. Add the ginger and the garlic and cook another minute. 4. Add the chicken back to the wok along with the green onions. Stir fry a minute to finish cooking the chicken. 5. Add the combined sauce to the wok. Cook until the sauce turns into a thicker, saucy consistency. 6. Remove from the heat and serve over rice or noodles and enjoy!