Malaysian Ginger Chicken

When I was in college at Michigan State (back in 1984 or 85), one of my roommates was from Singapore. Her mother ran a successful noodle shop in Singapore, and my roommate taught me this recipe.

A few decades ago I made it for my brothers, and when Kelly (the middle of my 3 younger brothers) visited yesterday, he requested I make it again (talk about flattering! I haven't made it for years, and he remembered it for that long!) He also said his son Robert wanted me to write out the recipe, so for Robert, here it is.

1.5 - 2 lbs skinless boneless chicken, chopped in cubes.

2-3 TBS vegetable oil

1 tsp sesame oil

5-6 green onions, sliced in thin discs, save back some of the dark green rings to add at the end.

2 TBS minced garlic

2 TBS minced ginger

2 TBS oyster sauce

4 TBS soy sauce

2-4 TBS garlic Chili sauce, depending on your desired heat levels

1 tsp brown sugar

1 TBS corn starch

1 cup water

Over medium-high heat

Heat the vegetable oil and sesame oil, and lightly brown the chicken.

Add the onions, garlic and ginger

wait a few minutes for the aromatics to cook a bit,

then add oyster, soy and garlic-chili sauces and the brown sugar

Mix the cornstarch with the water, then add to the pan, stirring and cooking until the sauce thickens and becomes translucent.

Serve over rice.