Description
Chinese Scallion Chicken is a savory and juicy stir-fried dish featuring tender chicken pieces tossed with aromatic scallions, garlic, and ginger, all coated in a flavorful soy-based sauce. Perfect as a quick and delicious main dish, it offers a wonderful balance of savory, sweet, and umami flavors.
Ingredients
Scale
Main Ingredients:
- 1 1/2 pounds chicken thighs or chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 6 scallions, sliced (white and green parts separated)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, finely minced
Sauce Ingredients:
- 3 tablespoons soy sauce (low sodium recommended)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 cup chicken broth
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Optional Garnish:
- Extra sliced scallions
- Sesame seeds
Instructions
- Prepare the sauce: In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, sugar, chicken broth, and cornstarch slurry. Set this sauce mixture aside for later use.
- Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook for 5 to 7 minutes until they are cooked through and lightly golden. Remove the chicken from the pan and set it aside.
- Build aromatics: Reduce the heat to medium. To the same pan, add the white parts of the scallions, minced garlic, and minced ginger. Stir-fry for 30 to 60 seconds until the mixture is fragrant.
- Combine and simmer: Return the cooked chicken to the pan and pour in the prepared sauce. Stir everything to coat the chicken evenly. Let it simmer for 2 to 3 minutes until the sauce thickens slightly.
- Finish: Stir in the green parts of the scallions. Taste and adjust seasoning if necessary. Garnish with extra sliced scallions and sesame seeds if desired. Serve the dish hot for the best flavor.
Notes
- Use low sodium soy sauce to control the saltiness of the dish.
- Chicken thighs provide juicier, more flavorful results, but chicken breasts can be used for a leaner option.
- Make sure to separate the white and green parts of the scallions as they are cooked at different stages for optimum flavor and texture.
- Adjust the thickness of the sauce by tweaking the amount of cornstarch slurry.
- Serve the dish immediately to enjoy the tender texture and vibrant flavors.
