Description
This Chinese Scallion Chicken recipe features tender sliced chicken stir-fried with vibrant scallions, garlic, and ginger in a savory oyster-soy sauce blend. A quick and flavorful dish ready in under 30 minutes, perfect for a satisfying weeknight meal with an authentic Chinese taste.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless, skinless chicken thighs or breasts, sliced thinly
- 4 tablespoons soy sauce
- 2 tablespoons cornstarch
Cooking Ingredients
- 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 sliced chicken with soy sauce and cornstarch. Mix well to coat the chicken evenly and let it marinate for 10-15 minutes to enhance flavor and tenderness.
- Prepare the Sauce: In a separate bowl, whisk together oyster sauce, rice vinegar, sugar, and black pepper until fully combined. Set this savory sauce mixture aside for later use.
- Heat the Pan: Place a large skillet or wok over medium-high heat and add the vegetable oil and sesame oil. Heat until the oils shimmer, which helps achieve a good sear on the chicken.
- Cook the Chicken: Add the marinated chicken slices to the hot pan. Stir-fry continuously for about 5-7 minutes, cooking until the chicken is cooked through and has a golden brown exterior.
- Add Aromatics: Stir in the minced garlic and ginger to the cooked chicken. Continue cooking for 1-2 minutes until the garlic and ginger become fragrant, infusing the dish with their aromatic flavors.
- Incorporate Scallions: Add the chopped scallions, both white and green parts, to the pan. Stir-fry for an additional 2-3 minutes, allowing the scallions to soften slightly while retaining their vibrant color.
- Add Sauce: Pour the prepared oyster-soy sauce mixture into the pan. Stir everything together thoroughly so the sauce evenly coats the chicken and scallions.
- Final Touch: Continue to cook for another minute, stirring constantly. This allows the sauce to thicken slightly and adhere beautifully to all the ingredients.
- Serve Hot: Remove the pan from heat and transfer the scallion chicken to plates. Garnish with extra scallions if desired, and serve immediately for best taste and texture.
Notes
- Use chicken thighs for juicier, more flavorful meat, or chicken breasts for a leaner option.
- Adjust the sugar amount to balance the sauce to your preferred sweetness level.
- For added heat, sprinkle in red pepper flakes during cooking.
- Serve with steamed rice or noodles for a complete meal.
- Make sure not to overcook the scallions; they should remain tender-crisp and vibrant.
