Since they don't seem to have posted ingredients, here's what they appear to be for those who want a reference. I put a ~ next to the amounts that are most likely to be wrong since I'm judging by eye. Veggies A lot of ginger 1 bunch green/spring onion 1/2 red onion 1/2 green bell pepper ~3-4 cloves garlic Marinade ~1 lb Chicken thigh 1 tbsp light soy sauce 1 tbsp sesame oil Dash of sugar Dash of five spice 1 tbsp of cornstarch While cooking 2 tbsp of oyster sauce Dash of dark soy sauce ~1/4 cup rice wine ~1/4 cup chicken stock

Just made this for the girlfriend and her parents, and it went down an absolute treat. I love all Chinese cooking, but these simple wok dishes are brilliant for those who are learning from scratch (like me). Thanks Jeremy and the whole School of Wok crew !

You’ve smashed it again Jeremy!! I live in the most westerly village on the British mainland, Kilchoan. It’s very remote, but I have access to the best locally produced meat, veg and seafood. Luckily, my partner visits Edinburgh regularly and comes back with all my Chinese ingredients that I need. The Only Thing I missed living here was a good Chinese meal! Thanks to you, my “wok nights” are quickly becoming legendary and I am never short of willing “tasters” - I try something new from the School of Wok every week. We all sit in the kitchen, have a few drinks, and I cook your recipes , (following your videos, which I watch in advance and have my wok clock all ready and everything marinated and ready to go). I cannot tell you how popular I have become!! This one was really easy, quick and utterly delicious. Thank you so much and keep up the good work😀😀😀

Deine Wok-Künste sind wirklich phänomenal! Ich rieche förmlich, wie es duftet! Dankeschön

Can't see the recipe in the description :< And can't find it on your website, where it is?

Thought I was going round the kook earlier, scrolling through KZfaq recommends on my TV, scroll to this video and I hear Jeremy's voice...but I haven't clicked play yet...it was from another room...him on live TV!

becoming fascinated with heat's different effect on ingredients (after a predominantly Italian mindset upbringing). I got my first Wok about 6 months ago and it's amazing how accurate it can be once you start to relax while using it. I have been using Ken Hom's tutorials but i think i will be making this asap, thanks

Jeremy that dish is amazing in it's simplicity, even done by me on non-stick pan (I am still in progress in getting professional burner and wok). Amazing flavor combination and that caramelized ginger... AWESOME! 10/10!!!!

Just made this and it's delicious. Only had whole spices for the Chinese 5 spice so perhaps was lucky! Thanks guys for these videos

I discovered this channel and I absolutely love your teaching style and recipes Jeremy. Thank you so much for your videos, I've learned more about Wok cooking in the past week than the past 20 years.

I used to watch you a long time ago when I had this Chinese cuisine, I am coming after 2 years and the nostalgia is too much.

Excellent. I have all those ingredients right now - and I'm hungry!

yes..a printable recipe would be nice..the difference between a great utube and one you might not come back to !!

Is the printed recipe online?

Love your recipes and straight forward methods - but for the life of me, I can't find your printable recipes! Please tell me where they are.

As I posted yesterday, I was going to make this tonight. It came out wonderful. A good mix of flavors and the 5 spice gives it an Indian flavor my wife said. Served with a side of Saffron flavoured Basmati rice. Totally delicious. Thank you Jeremy from Canada.

Cooked this on Monday.. gorgeous dish for any day of the week. Thanks Jeremy. So yummy, happy tummy in the house x

I made this tonight. Amazing! Loving my new wok and this channel.

Great Video !! definitely making this tonight. Is there a printable recipe somewhere ?

I love the way you cook and teach. I’ve been practicing with my Wok with your instructions. Thank you so much

You cannot un-see the little waving kitty in the background as he’s cooking.

This is all I ever want to eat.

Sounds great and can’t wait to try it. Please post the recipe so we can follow along easier.

We always put the spring onions (leaves part) towards the end because it cooks fastest. We usually put onions, spring onions stems and green peppers first after ginger and garlic. Finish off with last bit of decorative spring onions.

I’m definitely making this on Saturday! But there will be no attempt to flip my wok! Just need to buy some ginger and will be using tenderloin

Love these simple wok recipes, made multiple already with great success. Jeremy, can you please recommend a good wok to order online? I have one I bought in a local Budapest Chinese shop and it's not bad, but yours seem much better and the wall thicker/differently produced (mine is just that thin steel press one). Thank you in advance!

Love the 'Wok Clock' great USP.

Ginger, garlic, onion/scallion, peppers. Char, take out add oil chicken cook threw, add veg back, oyster sauce, soy, rice wine, chicken stock

I just might be missing it, but I don't see the recipe on your website. Where can I find the measurements Jeremy uses in this recipe?

I couldn't locate the link for this recipe... is it still available?

Is there a reason this wonderful recipe is not on the site?

I liked your comment about Five Spice. Indeed, it should be used sparingly.

Minced garlic might add an extra kick to this luscious dish, especially in a stir fry in the beginning

I tried this many times.. Its delicious recipe.. Thnx for this tasteful method of chicken ginger and spring onin..

Just made this today for lunch. It was sooo good! Thanks for the recipe 😋

Made me appreciate ginger more than ever before.

I love the talking, and chopping, etc...its what makes you appealing.

Green Peppers Purple Onions Spring onions Garlic Ginger Chicken

Help- how can I download the recipe?

You do such a good job. And it’s a pleasure to watch you. I’ve learned a lot. I’ve never see fried crisp ginger. Thank you !

I feel like Uncle Roger would absolutely love this channel. Excellent recipe, Jeremy! I'm gonna give this a try this next weekend!

Hello I live in Poland, what should I look for when It is about "rice wine"? Shaoxing wine, sake, mirim or something else?

Another great and easy recipe, thank you Jeremy. Wednesdays are always fun with you.

He is a Heston Blumenthal but in a Chinese version I admire him bring out good techniques. So gooooooood !!!!

what can be used as substitute for rice wine?

Oh My Goodness - I have just made this and it was absolutely delicious. This is restaurant quality. Thank you so much. Carol (wife of Bill ha ha)

I would have thickened up that sauce at the end with a little corn starch mixed with the rice wine??

Any suggestions for a good clever for chopping all of these veggies?

Made this in the week - brilliant. The recipes are so easy to follow and the results are brilliant. My go-to channel now!!

A question about the onions in a stir fry: at restaurants, they often came with a bit brownish colour on the surface (Not to trick anyone about it: I liked it!), where they where cut. Not burned at all. I tried to copy that and found that soaking them in light soy sauce for about half an hour does that trick. My question: is it a traditional way to marinate onion or just ment preventiond the onions from drying out, when you prep your veggies in the morning, to last for a few hours? Greetings from the far north of Germany!

Please could I have the recipe?

Well, this recipe is on the list for this week .Love anything ginger. The Wok Clock is a great idea.

Why not put the ingredients list in the info?

no recipe in the description box

I don't mind improvising after seeing a recipe. A little bit. But even after going to his recipe catalogue with the text versions, I can't find this recipe that provides even a general idea of the amounts of the ingredients he uses. Have to apply his tips and ideas to some of the other Spring Onion and Ginger Chicken recipes that abound on the web, unfortunately. (I did find a print version of Ginger and Spring Onion Prawns to try... there is that at least).

excellent tutorial…. lots of “aha” moments. Thank you!

Just discovered your channel and I’m so happy I did. Now All I need is your recommendation for a good wok for people in the US. I would love to own one but don’t know where or what to look for!

Looks delicious. I presume this would go well with rice no?

Impeccable English accent of a Chinese chef.🥳😎

Love your videos Jeremy! I made your Taiwan beef noodle soup....awesome! Many years ago as a college student I often ate this ginger chicken dish and your recipe looks great! Thanks so much for sharing!

Looks great. Do you have a list of the ingredients? I couldn’t find the written recipe on your website

Thank you, I have a question. I bought a wok, seasoned it but I think its not seasoned well because food is sticking to the wok, especially marinated chicken.. I still cook on it and just scratch off the burnt pieces and carried on, its not good at first but once the chicken is ready, I scratch the burnt stuff off and carry on with cooking vegetables etc, return chicken to the wok, add sauce and its all good, not sticking anymore. Should I start the seasoning over or should I carry on cooking hoping it will get better over time? I believe it could be seasoned better, I probably added bit thicker layer of oil then I should. Anyway, meat is sticking to the wok, but once I clean it, I can carry on with cooking just fine, even after returning the chicken and introducing the sauce.. Its a big question for me. I cooked few times only but I can see patina forming, dont want to loose that unless necesarry to make it nonstick :/ thanks

I made some of your recipes and they came out absolutely delicious. I'm definitely going to sample this one too. Greetings from Germany, for the whole team!

Wonderful video and easy to follow straight to the point. Simple and back to basic

Great dish. Ginger and spring onion. Yum 😋🐔🧅🌶🍝😎☝️❤️👨‍🍳 thanks Chef

I had everything except for the garlic! WHYYYY?! I made it anyway. Still delicious ❤

Would appreciate quantities, please.

Can we do some low fodmap stuff please??

Jeremy, how exactly do I keep my hands from smelling like onions as it's annoying every time I slice up onions

Jeremy, Where may I get the recipe? I cannot find it on your website either.

This looks so good, i will try to make this for sure, thank you.

Whats types of sauses used ?

Classic dish done in a Class way. S.O.W. never lets me down.....Great Vid, Great presentation = Great food coming out of my kitchen. Love you guys. :-)

Hey Jeremy, you might want to zoom in to your final product some more... can’t really see... nice video as usual!

Hey Jeremy, love your channel. Just tried this out it succeded extremly well!! Thanks to you guys!!

This looks great... Simple yet unique. Going to give this a try this weekend! Thanks Jeremy!

what a great looking dish!!

one of my friends recomended "school of wok" to me and i tried crispy prawn the other day and lemon chicken today😍its very yummy!!

This looks great! So simple yet sumptuous! Gonna try it for sure! 💯💯

Very Nice. I leaned some things as well. Thank You!

Taste delicious and a little similar to mongolian beaf. Nevertheless, amazing

My dad make this for me I’m here learning to cook it for my Bf lol

I’ve been able to find low-sodium soy sauce. But what about some of the other popular sauces, such as housin, oyster, etc. Do they make low-sodium versions of these sauces?

Can you do a Carter’s chicken ? That’s my absolute favorite 😍

Looks delicious. I'm going to make this tomorrow night. I know that Jeremy will not disappoint me.

Love simple fast dishes. More please!

Can’t find the recipe on the web site.....

What kind of wok do you use? I have purchased three woks on Amazon, seasoned them, cooked with them and the food always stuck. I have 2 sets of cast iron camping cookware that I have been using for 10 years so I know how to season. I have returned all three back to Amazon. Don't want to waste my time on another unless someone can offer up great product. The woks I purchased were anywhere from 30-75 each.

Where can I get those type of prep bowls they use for the chicken? I love them!

Ooohh goody goody, can’t wait 😛 Mouth is watering already

It would be great if you have a recipe listed so we can relate to the ingredients you are adding.

what we use ingrediant instead of wine viniger

I'm always surprised people use green peppers. _I find them bitter and unappetizing, and have for the last 66 years of my life._ Sweet (orange, yellow or red) peppers are so much better. I must be a strange duck, because the green ones are in many recipes.

How long should I marinade?

I gave it a try today and.... my family and I loved it!!!! Thank you so much it was sooooooo delicious!!!

To be honest, I feel nervous when I still see pink chicken as the vegetables go in. 9:13, for example.

What cleaver do you use ? Seems very nice it’s for all thank you. LoveRose

I was thinking about doing a stir fry with chicken tonight! That, or Mom’s Puerto Rican arroz con pollo.

Great vid! The wok clock is a great idea, never thought of that...

this was fantastic! Thank you.