Description
Chinese Scallion Chicken is a quick and flavorful stir-fry dish featuring tender chicken pieces marinated in a savory blend of soy sauce, oyster sauce, and Shaoxing wine, then cooked with fragrant ginger, garlic, and fresh scallions. Perfect for a weeknight dinner, it pairs wonderfully with steamed rice for a satisfying meal.
Ingredients
Scale
Chicken Marinade
- 4 boneless, skinless chicken thighs or breasts
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
Cooking Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon ginger, minced
- 4–5 scallions, cut into 2-inch pieces
- 2 cloves garlic, minced
- 1/4 cup chicken broth or water
Instructions
- Prepare the Marinade: In a medium bowl, combine soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, sugar, and white pepper. Add the chicken pieces and toss thoroughly to coat. Allow the chicken to marinate for at least 15 minutes to absorb the flavors.
- Sear the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and sear for 3 to 4 minutes on each side until the chicken is browned on the outside and cooked through. Remove the chicken from the pan and set aside.
- Cook Aromatics and Scallions: Using the same pan, add the minced ginger and garlic and stir-fry for about 30 seconds until fragrant. Then add the scallions and continue stir-frying for 1 to 2 minutes until the scallions are slightly softened but still vibrant.
- Simmer in Broth: Pour in the chicken broth or water and bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pan to incorporate flavor.
- Combine and Finish: Return the cooked chicken to the pan and toss well to coat in the sauce. Cook for an additional 1 to 2 minutes, allowing the flavors to meld and the chicken to heat through thoroughly. Serve hot over steamed rice for a complete meal.
Notes
- For extra flavor, add a dash of dark soy sauce or chili oil to the sauce before serving.
- This dish works great with chicken thighs for juicier meat, but chicken breasts can be used as a leaner option.
- Make sure not to overcook the chicken to keep it tender and juicy.
- Shaoxing wine can be substituted with dry sherry if unavailable.
