Description
A quick and flavorful scallion chicken stir-fry featuring tender bite-sized chicken pieces marinated and cooked with garlic, ginger, and scallions in a savory oyster-soy sauce, perfect served over steamed rice or noodles.
Ingredients
Chicken Marinade
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp cornstarch
Cooking Ingredients
- 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: Combine the chicken pieces with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch in a bowl. Mix well to coat all pieces thoroughly, and let the mixture marinate for 10 to 15 minutes to develop 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 and ready for cooking.
- Cook the Chicken: Add the marinated chicken to the hot skillet. Stir-fry the chicken for 5 to 6 minutes, stirring frequently, until the pieces are nicely browned and cooked through. Remove the chicken from the pan and set aside.
- Cook the Aromatics: In the same skillet, add the scallions, minced garlic, and ginger. Stir-fry these aromatics for 1 to 2 minutes until they become fragrant and slightly softened, taking care not to burn the garlic.
- Prepare the Sauce: In a small bowl, combine 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. Mix the sauce ingredients thoroughly.
- Combine and Finish: Return the cooked chicken to the skillet with the aromatics. Pour the prepared sauce over the chicken and scallions. Stir-fry together for 2 to 3 minutes, stirring constantly, until the chicken is evenly coated and the sauce is warmed through.
- Serve: Transfer the scallion chicken to plates and serve hot over steamed rice or noodles for a complete and satisfying meal.
Notes
- Use boneless, skinless chicken thighs for juicier, more flavorful chicken, or chicken breasts for a leaner option.
- You can substitute chicken broth with water if you prefer a lighter sauce.
- Adjust soy sauce and oyster sauce quantities according to your taste preference for saltiness and umami.
- Serve immediately for the best texture and flavor.
- This dish pairs well with steamed jasmine rice or chow mein noodles.
