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Asian-Inspired Scallion Chicken Stir-Fry | Easy Recipe

Asian-Inspired Scallion Chicken Stir-Fry Recipe


Description

Hello food lovers! Are you ready to add some excitement to your weeknight dinners? Today, we’re diving into a delightful Asian-Inspired Scallion Chicken Stir-Fry that’s not only bursting with bold flavors but is also incredibly simple to make. Whether you’re a fan of quick, savory meals or you love experimenting with new flavors, this recipe is for you. Let’s get cooking!


Ingredients

Scale
  • 400 g Chicken thighs (cut into small pieces)
  • 2 cups scallions (chopped)
  • 4 tablespoons oil
  • 2 tablespoons soy sauce
  • 1/2 tablespoon dark soy sauce
  • 1/2 tablespoon oyster sauce
  • 1/2 teaspoon black pepper powder (more or less to your liking)
  • 2 tablespoons corn starch

Instructions

 

  1. Preparing the Chicken: In a bowl, mix the chicken thighs with soy sauce, dark soy sauce, oyster sauce, black pepper powder, and corn starch. Let the chicken marinate for about 10 minutes. While waiting, chop the scallions and separate the white parts from the green parts.
  2. Pan Frying the Chicken: Heat oil in a non-stick pan over medium heat. Add the marinated chicken pieces and pan-fry them until fully cooked, about 6-8 minutes. Stir occasionally to ensure even cooking.
  3. Adding the Scallions: Add the white parts of the scallions to the pan and cook until softened, about 2 minutes. If the chicken pieces are larger or have bones, cover the pan and cook for a bit longer to ensure thorough cooking. Lastly, add the green parts of the scallions and stir for 10-20 seconds until they become slightly wilted.
  4. Serving: Serve the scallion chicken over steamed rice or with noodles. Optionally, sprinkle more black pepper or fresh scallions on top for extra flavor.

Notes

  • Marination Time: If you have a bit more time, let the chicken marinate for at least 30 minutes to allow the flavors to fully develop.
  • Scallions Separation: Always separate the white and green parts of the scallions. The white parts need longer cooking, while the green parts add freshness and color when added at the end.
  • Cornstarch: This ingredient helps to lock in the moisture of the chicken, giving it a velvety texture.