Description
A quick and flavorful scallion chicken stir-fry that combines tender chicken pieces with aromatic scallions, garlic, and ginger in a savory oyster-soy sauce. Perfect for a simple weeknight dinner, this dish is ready in 30 minutes and pairs wonderfully with steamed rice or noodles.
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp cornstarch
Sauce and Aromatics
- 1 tbsp vegetable oil
- 4 scallions, cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 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: Mix the bite-sized chicken pieces with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch in a bowl. Let it marinate for 10 to 15 minutes to tenderize the meat and help it develop flavor.
- Heat the Pan: Place a skillet or wok on the stove over medium-high heat. Add 1 tablespoon of vegetable oil and allow it to heat until shimmering to prepare for stir-frying.
- Cook the Chicken: Add the marinated chicken to the hot pan and stir-fry it for 5 to 6 minutes, stirring frequently, until the chicken pieces are browned and fully cooked through. Once done, remove the chicken from the pan and set it aside.
- Cook the Aromatics: In the same skillet, add the scallions, minced garlic, and minced ginger. Stir-fry for about 1 to 2 minutes until the ingredients release their fragrance but are not burnt.
- Prepare the Sauce: In a small bowl, combine 2 tablespoons of oyster sauce, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon black pepper, and 1/4 cup chicken broth or water. Stir well to combine all the sauce ingredients.
- Combine and Finish: Return the cooked chicken to the skillet with the aromatics. Pour the prepared sauce over the chicken and stir-fry together for 2 to 3 minutes, ensuring the chicken pieces are fully coated and heated through.
- Serve: Transfer the scallion chicken to a serving dish and serve hot, ideally over steamed rice or your choice of noodles for a complete meal.
Notes
- Chicken thighs provide more juiciness and flavor, but chicken breasts are a leaner option.
- Adjust the amount of soy sauce and oyster sauce to taste, especially if you prefer a less salty dish.
- For a gluten-free version, use tamari instead of soy sauce and check oyster sauce labels.
- Scallions should be cut into 2-inch pieces to maintain texture and visual appeal.
- Serve immediately for best texture; leftovers can be refrigerated and reheated gently.
