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Scallion Chicken

Savor the harmonious blend of tender chicken and fresh scallions in this quick, adaptable recipe that brings the comfort of family meals to your table.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken thighs (skin on/off, boneless or bone-in) Bone-in preferred for added flavor.
  • 2 tbsp regular soy sauce Use a brand like Kikkoman for great flavor.
  • 1 tbsp dark soy sauce Optional; adds color and depth.
  • 1 tbsp oyster sauce Try Lee Kum Kee for authenticity.
  • 1/2 tsp black pepper Freshly ground recommended.
  • 1 tbsp corn starch For that perfect coating.
  • 1 tbsp oil Vegetable or canola; canola preferred for high smoke point.
  • 5 scallions, sliced Separate the white and green parts for maximum flavor.

Method
 

Preparation
  1. In a bowl, mix chicken thighs with regular soy sauce, dark soy sauce, oyster sauce, black pepper, and corn starch. Let it marinate for about 10 minutes.
  2. While the chicken is marinating, slice the scallions, keeping the white and green parts separate.
  3. In a non-stick skillet, heat oil over medium heat until shimmering.
Cooking
  1. Add the marinated chicken to the pan and pan-fry until fully cooked and lightly browned, about 6-8 minutes. Cover if using bone-in.
  2. Toss in the white parts of the scallions and cook until softened, around 2-3 minutes.
  3. Stir in the green parts of the scallions and allow to wilt for an additional 10-20 seconds.
  4. Plate the Scallion Chicken and serve hot over rice or noodles. Optionally sprinkle additional scallions or freshly cracked pepper on top.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Marinate chicken ahead of time for deeper flavor. To make the recipe gluten-free, use tamari instead of soy sauce.