Description
This Chinese Scallion Chicken is an incredibly flavorful and easy-to-make stir-fry dish that combines tender chicken slices with vibrant scallions, garlic, and ginger, all coated in a savory oyster-soy sauce. Perfect for a quick weeknight meal, this recipe delivers authentic Asian flavors with a perfect balance of sweet, tangy, and umami notes.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless, skinless chicken thighs or breasts, sliced thinly
- 4 tablespoons soy sauce
- 2 tablespoons cornstarch
Cooking Oils and Aromatics
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 cup scallions, chopped (white and green parts)
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon black pepper
- Optional: red pepper flakes for heat
Instructions
- Marinate the Chicken: In a bowl, combine the thinly sliced chicken with soy sauce and cornstarch. Mix thoroughly to coat the chicken evenly and let it marinate for 10 to 15 minutes to enhance the flavor and tenderize the meat.
- Prepare the Sauce: In a separate bowl, whisk together the oyster sauce, rice vinegar, sugar, and black pepper until the sugar dissolves completely. Set this flavorful sauce aside for later use.
- Heat the Pan: Place a large skillet or wok over medium-high heat and add the vegetable oil along with the sesame oil. Allow the oils to get hot and shimmering, which prepares the pan for quick stir-frying.
- Cook the Chicken: Add the marinated chicken slices to the hot pan. Stir-fry continuously for about 5 to 7 minutes until the chicken is fully cooked and takes on a golden-brown color, ensuring even cooking and preventing sticking.
- Add Aromatics: Incorporate the minced garlic and ginger into the pan with the chicken. Stir-fry these aromatics for an additional 1 to 2 minutes until they become fragrant and release their flavors without burning.
- Incorporate Scallions: Add the chopped scallions (both white and green parts) to the pan. Stir-fry everything together for 2 to 3 minutes until the scallions are tender but still vibrant, which adds freshness and slight crunch to the dish.
- Add Sauce: Pour the previously prepared sauce over the chicken and scallion mixture. Stir well to ensure all ingredients are evenly coated with the savory sauce.
- Final Touch: Continue cooking for one more minute while stirring constantly to allow the sauce to thicken slightly and cling to the chicken and scallions, enhancing the texture and flavor.
- Serve Hot: Remove the pan from heat and transfer the Chinese Scallion Chicken to plates. Garnish with additional fresh scallions if desired, and serve immediately while hot for the best taste.
Notes
- For spicier flavor, add red pepper flakes during the cooking of aromatics.
- Using chicken thighs will result in juicier and more flavorful meat, but breasts can be used for a leaner option.
- Make sure the cornstarch is well mixed with the chicken to achieve a velvety texture and help thicken the sauce.
- Serve this dish with steamed rice or noodles for a complete meal.
- Adjust soy sauce quantity if you prefer a less salty taste.
