Description
A flavorful and quick scallion chicken stir-fry that combines tender chicken pieces with aromatic garlic, ginger, and scallions, coated in a savory oyster-soy sauce blend. Perfect for a satisfying weeknight meal served over steamed rice or noodles.
Ingredients
Scale
Chicken Marinade
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp cornstarch
Cooking
- 1 tbsp vegetable oil
- 4 scallions, cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
Sauce
- 2 tbsp oyster sauce
- 1 tbsp soy sauce (extra for the sauce)
- 1 tsp sesame oil
- 1/4 tsp black pepper
- 1/4 cup chicken broth or water
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix well to coat evenly and let it marinate for 10-15 minutes to tenderize and infuse flavor.
- Heat the Pan: Place a skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Allow the oil to heat until shimmering but not smoking.
- Cook the Chicken: Add the marinated chicken to the hot skillet and stir-fry for 5-6 minutes, stirring frequently until the chicken is browned and cooked through. Once done, remove from the pan and set aside.
- Cook the Aromatics: Using the same skillet, add the scallions, minced garlic, and ginger. Stir-fry for 1-2 minutes until fragrant, releasing their aromatic flavors but not burning.
- Prepare the Sauce: In a small bowl, mix together 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon black pepper, and 1/4 cup chicken broth or water until well combined.
- Combine and Finish: Return the cooked chicken to the skillet with the aromatics, pour in the prepared sauce, and stir-fry for an additional 2-3 minutes to coat the chicken evenly and allow the sauce to thicken slightly.
- Serve: Serve the scallion chicken hot over steamed rice or noodles for a delicious and balanced meal.
Notes
- For a gluten-free version, use tamari or gluten-free soy sauce and check oyster sauce ingredients.
- Chicken thighs give a juicier texture, but breasts can be used for a leaner option.
- Adjust black pepper and garlic amounts according to taste preferences.
- Adding a small pinch of sugar can balance the savory sauce if desired.
- Serve immediately for best texture; leftovers can be reheated gently on stovetop.
