Description
A quick and flavorful scallion chicken recipe that features tender chicken thighs marinated in a blend of soy sauces and oyster sauce, stir-fried with fresh scallions for a deliciously savory dish perfect for a weekday dinner.
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 Cooking
- 2 cups scallions, chopped (separate white and green parts)
- 4 tablespoons vegetable oil
Instructions
- Prepare the Chicken: In a bowl, combine the chicken pieces with soy sauce, dark soy sauce, oyster sauce, black pepper, and cornstarch. Stir to coat evenly and let it marinate for 10 minutes. Meanwhile, chop the scallions, keeping the white and green parts separate.
- Pan Fry the Chicken: Heat vegetable oil in a non-stick skillet over medium heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is browned and fully cooked through, about 6-8 minutes.
- Add the Scallions: Add the white parts of the scallions to the skillet and sauté for 2-3 minutes until they soften. If the chicken pieces are large, cover the pan for a few minutes to ensure thorough cooking.
- Finish the Dish: Once the chicken is cooked, toss in the green parts of the scallions and stir for 10-20 seconds to combine and preserve freshness.
- Serve: Adjust seasoning with extra black pepper if desired. Serve hot with steamed rice or noodles for a complete meal.
Notes
- For a spicier kick, add some sliced chili peppers along with the scallions.
- Use dark soy sauce sparingly as it is more intense and adds color.
- Covering the pan when cooking larger chicken pieces helps them cook evenly and stay moist.
- This dish pairs well with steamed jasmine rice or chow mein noodles.
- To make it gluten-free, substitute soy sauce with tamari or coconut aminos.
