Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 1
- 130 g chicken breast (cubed)130g
Vegetables· 3
- 15 g ginger (julienned)15g
- 12 g spring onion (cut into lengths)12g
- 6 g garlic (minced)6g
Sauces· 2
- 10 g sweet soy (kicap manis, ~2 tsp)10g
- 6 g light soy sauce (~1 tsp)6g
Spices· 2
- 1 g sugar (a small pinch)(staple)1g
- pinch of salt(staple)1g
Fats & oils· 1
- 5 g cooking oil (1 tsp)5g
Cut the chicken breast into cubes, rub with the light soy and a small pinch of salt, and marinate 5 min.
Why? Marinating in light soy seasons the lean breast and locks in moisture so it won't dry out during the quick stir-fry — smarter on sodium and calories than drowning it in sauce later.Next up:Heat 1 tsp oil in a non-stick pan and fry the ginger and garlic over medium heat until golden and fragrant, ~2 min.
Heat 1 tsp oil in a non-stick pan and fry the ginger and garlic over medium heat until golden and fragrant, ~2 min.
Why? Frying the ginger to golden first turns its sharpness into a warm, mellow fragrance — ginger is the soul of this dish, and coaxing out its flavour warms you far more than extra oil.Tip: Don't let the ginger scorch — burnt ginger turns bitter and overwhelms the sweetness.
Next up:Add the marinated chicken and stir-fry over medium-high heat for 3 min until white outside and lightly seared.
- 3 min · hands-free
Add the marinated chicken and stir-fry over medium-high heat for 3 min until white outside and lightly seared.
Why? A hot, fast fry sears and sets the surface, sealing in the juices; lean breast dries out and toughens if simmered slowly on low heat.03:00Next up:Drizzle in the sweet soy, a small pinch of sugar and 3 tbsp water; simmer over medium heat for 2 min to reduce, then toss through the spring onion and serve.
Drizzle in the sweet soy, a small pinch of sugar and 3 tbsp water; simmer over medium heat for 2 min to reduce, then toss through the spring onion and serve.
Why? Kicap manis is already sweet and rich, so just a small pinch of sugar is enough — the original often uses a heaped spoon, but here the ginger and soy carry the flavour, keeping calories low.Tip: Serve with half a bowl of brown rice and a handful of blanched greens — warming and filling.