Cantonese Ginger Scallion Chicken

Cut chicken thighs into 3cm chunks and toss in a bowl with 1 teaspoon of oil, 1 teaspoon of soy sauce, and the cornstarch.

Peel and slice the ginger into thin matchsticks and cut the scallions into 4cm lengths, keeping the white and green parts separate.

Whisk the remaining soy sauce, oyster sauce, sugar, and water in a small bowl to create the stir-fry sauce.

Heat a wok or large frying pan over high heat until smoking, add the remaining oil, and spread the chicken in a single layer.

Sear the chicken undisturbed for 3 minutes until golden brown, then stir-fry for another 2 minutes until almost cooked through.

Add the ginger matchsticks and the white parts of the scallions to the pan, tossing constantly for 1 minute.

Pour the sauce over the chicken and stir-fry for 60 seconds until the sauce bubbles, thickens, and coats the meat.

Toss in the green parts of the scallions, stir once more, and remove from heat immediately to serve.