Description
Scallion Chicken is a quick and flavorful stir-fried dish featuring tender chicken thighs marinated in soy and oyster sauces, cooked with the fresh aroma of scallions. This easy-to-make recipe is perfect for a satisfying weeknight dinner and pairs beautifully with steamed rice or noodles.
Ingredients
Scale
Chicken and Marinade
- 400 g chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- ½ tablespoon dark soy sauce
- ½ tablespoon oyster sauce
- ½ teaspoon black pepper (or more to taste)
- 2 tablespoons cornstarch
Vegetables and Oil
- 2 cups scallions, chopped (separate white and green parts)
- 4 tablespoons vegetable oil
Instructions
- Prepare the Chicken: In a mixing bowl, combine the chicken pieces with soy sauce, dark soy sauce, oyster sauce, black pepper, and cornstarch. Mix thoroughly to evenly coat the chicken. Let the mixture marinate for 10 minutes to allow the flavors to infuse. During this time, chop the scallions, separating the white parts from the green parts for later use.
- Pan Fry the Chicken: Heat vegetable oil in a non-stick skillet over medium heat. Add the marinated chicken pieces to the pan. Cook, stirring occasionally, until the chicken is browned on all sides and fully cooked through, approximately 6 to 8 minutes.
- Add the Scallions: Add the white portions of the chopped scallions to the skillet with the chicken. Sauté together for 2 to 3 minutes until the scallions soften and become fragrant. If the chicken pieces are large, cover the skillet briefly during this step to ensure even cooking through the center.
- Finish the Dish: Once the chicken is fully cooked and scallions softened, add the green parts of the scallions to the skillet. Stir quickly for about 10 to 20 seconds to incorporate the fresh green scallions without overcooking.
- Serve: Taste and adjust seasoning with additional black pepper if desired. Serve the scallion chicken hot, ideally accompanied by steamed rice or noodles to soak up the delicious sauce.
Notes
- Use chicken thighs for juicier, more flavorful meat compared to chicken breast.
- Separating the white and green parts of scallions enhances texture and layering of flavor.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos and ensure oyster sauce is gluten-free.
- Covering the pan during cooking helps larger chicken pieces steam through evenly.
- This dish pairs well with steamed jasmine rice, brown rice, or egg noodles.
