Description
A quick and flavorful stir-fry featuring tender bite-sized chicken pieces cooked with aromatic scallions, garlic, and ginger, tossed in a savory oyster soy sauce mixture. Perfect for a weeknight dinner served over steamed rice or noodles.
Ingredients
Scale
Chicken Marinade
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp cornstarch
Cooking
- 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: In a bowl, combine the chicken pieces with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix well and let it marinate for 10 to 15 minutes to tenderize and flavor the chicken.
- 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 but not smoking.
- Cook the Chicken: Add the marinated chicken pieces to the hot skillet and stir-fry for 5 to 6 minutes. Cook until the chicken is browned on the outside and cooked through. Once done, remove the chicken from the skillet and set it aside.
- Cook the Aromatics: In the same skillet, add the scallions, minced garlic, and minced ginger. Stir-fry these aromatics for 1 to 2 minutes until fragrant and slightly softened, ensuring they release their flavor into the oil.
- Prepare the Sauce: While the aromatics cook, mix together 2 tablespoons of oyster sauce, 1 tablespoon additional soy sauce, 1 teaspoon sesame oil, 1/4 teaspoon black pepper, and 1/4 cup chicken broth or water in a small bowl until combined.
- Combine and Finish: Return the cooked chicken to the skillet with the aromatics, pour in the prepared sauce, and stir-fry everything together for another 2 to 3 minutes. This allows the chicken to become fully coated with the sauce and absorb the flavors.
- Serve: Remove from heat and serve the scallion chicken hot. It pairs wonderfully with steamed rice or noodles for a complete meal.
Notes
- Use chicken thighs for more tenderness and flavor, but breasts work well as a leaner option.
- Adjust the amount of soy sauce and oyster sauce to taste if you prefer a saltier or milder dish.
- If you want a thicker sauce, add a slurry of cornstarch and water in the final step and cook until the sauce thickens.
- For a spicier version, add some sliced chili peppers or a dash of chili oil with the aromatics.
- Make sure not to overcook the scallions to preserve some crunch and freshness.
