Chicken with Ginger Garlic Sauce

Submerge the chicken breasts in a saucepan filled with lightly salted water, followed by the white wine. Place the chicken breasts into the saucepan and bring the mixture to a rolling boil, then decrease the heat and let it simmer until the chicken is cooked through and white, typically taking 8 to 10 minutes.

Once done, carefully lift the chicken breasts out of the saucepan and set them aside to cool.

In a separate skillet, heat the vegetable oil over medium-low heat. Introduce the ginger, garlic, salt, and sugar into the skillet, stirring to combine. Gradually reduce the heat to a low simmer and let it cook, occasionally stirring, until the garlic is nicely browned and the oil has absorbed the flavors, which should take around 20 minutes.

Next, add the green onions to the skillet and continue cooking, stirring occasionally, until the white parts of the onions are tender. This should take an additional 10 minutes.

Slice the cooked chicken breasts into thin strips, approximately 1 inch wide. Arrange these slices artfully on a plate.

Finally, spoon the flavored green onion mixture over the chicken breasts and serve.