Description
Chinese Scallion Chicken is a quick and flavorful stir-fry recipe featuring tender slices of chicken cooked with fresh scallions, garlic, and ginger, all coated in a savory oyster sauce blend. This dish combines the umami richness of soy and oyster sauces with the aromatic punch of sesame oil and scallions, making a perfect weeknight meal that is both satisfying and easy to prepare.
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 thinly sliced chicken with soy sauce and cornstarch. Mix thoroughly to coat all pieces and let it marinate for 10-15 minutes to tenderize and infuse flavor.
- Prepare the Sauce: In a separate small bowl, whisk together oyster sauce, rice vinegar, sugar, and black pepper until the sugar dissolves completely. Set this sauce aside for later use.
- Heat the Pan: Place a large skillet or wok over medium-high heat and add vegetable oil along with sesame oil. Allow the oils to warm up and become fragrant before adding ingredients.
- Cook the Chicken: Add the marinated chicken to the hot pan and stir-fry it for about 5-7 minutes until the chicken is fully cooked through and has a nice golden brown color on the outside.
- Add Aromatics: Incorporate the minced garlic and ginger into the pan and cook together with the chicken for an additional 1-2 minutes until their aromas are released and fragrant.
- Add Scallions: Stir in the chopped scallions and continue to stir-fry for another 2-3 minutes, ensuring the scallions remain vibrant and slightly tender but not mushy.
- Add Sauce: Pour the prepared oyster sauce mixture over the chicken and scallions. Stir well to evenly coat all ingredients with the savory sauce.
- Final Touch: Continue to cook for 1 more minute, stirring constantly to allow the sauce to thicken slightly and cling well to the chicken and vegetables.
- Serve Hot: Remove from heat and transfer to a serving dish. Garnish with additional chopped scallions if desired. Serve immediately for the best taste and texture.
Notes
- For extra heat, add red pepper flakes when preparing the sauce or while stir-frying.
- Chicken thighs provide juicier results, but chicken breasts can be used for a leaner option.
- Be careful not to overcook the scallions to preserve their bright flavor and crunch.
- This dish pairs well with steamed rice or noodles.
- Use a wok or large skillet for even high-heat cooking and easy stirring.
