Stir fry meals are one of my favorite go to weeknight dinner ideas, because they are usually very quick to put together and tend to be fairly healthy. I can’t talk enough about my wok, and how much difference it makes to cooking stir fry items. I waited way longer than I should have to get one, and now that I have it, I wouldn’t ever want to go without it. My son recently figured out that we can even make naan in it, and it was the closest to restaurant naan we’ve ever made. I have this wok. It is relatively inexpensive and easy to maintain.
This stir fry is super easy. You need a ton of scallions and some chicken breasts or thighs and a few simple ingredients for the sauce. I served it on hot rice, with some quick kimchi cucumbers. There is a link to the dark soy I use in this and many other stir fry recipes on my Favorite Items page. For some other stir fry ideas, check out my Beijing beef, Garlic chili crisp shrimp, harmony stir fry, Sichuan chicken stir fry, or Thai spicy basil chicken.
Scallion Chicken
Ingredients
- 1 1/2 lbs boneless skinless chicken breast sliced thin
- 3 bunches scallions white parts thinly sliced, green parts cut into 2 inch sections
- 6 garlic cloves sliced
- oil for cooking
- 4 tbsp soy sauce
- 1 tbsp dark soy
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp ground black pepper
- 2 tbsp cornstarch
- 1/4 cup water
- rice for serving
Instructions
- Combine the soy, water, dark soy, oyster sauce, sesame oil, pepper and cornstarch in a small bowl. Whisk well.
- Heat wok over high heat and add a tbsp of oil. Once wok is smoking, add the green parts of the scallions only and allow to char in places. Remove to a plate. Add a few tbsp of oil to wok and add the sliced chicken. Allow to brown well, then stir fry until fully cooked.
- Reduce heat to medium and add the garlic and the white part of the scallions and stir fry a few more seconds. Add the sauce and cook, simmering until thickened. Add the green scallions and toss. Serve immediately over hot rice.