RECIPE
10 INGREDIENTS8 STEPS1HR 20MIN

Chicken and Scallion Stir-Fry

4.7
7 Ratings
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Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
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The chicken will almost resemble Chinese Bourbon chicken. It’s sweet, it’s salty, and with the tang of the onions and fragrance of the ginger and garlic, it’s seriously addicting. I serve mine over brown rice but you can also eat it as a lettuce wrap.

1HR 20MIN

Total Cooking Time

10

Ingredients
Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
to taste
1 splash
Canola Oil
1 Tbsp
Garlic , minced
2 Tbsp
5
Scallions
cut into 1-inch pieces
2 Tbsp
Mirin
1/4 cup
Chicken Stock
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Directions

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Step 1
Using a sifter, dust the Boneless, Skinless Chicken Thighs (4) with Corn Starch (to taste) . Add to a bowl.
Step 2
Combine the Caster Sugar (2 Tbsp) and Low-Sodium Soy Sauce (1/4 cup) , and add to the chicken. Marinate in the fridge for 1 hour.
Step 3
Heat a wok or saute pan to medium-high heat. Add Canola Oil (1 splash) , and tilt the pan to coat all sides. If using a wok, the wok will start to smoke.
Step 4
Add the chicken and stir quickly. Cook until all pieces of chicken are browned. In a saute pan, this will take about 5-6 minutes.
Step 5
Add in the Garlic (1 Tbsp) and Fresh Ginger (2 Tbsp) and cook until fragrant, about 45 seconds.
Step 6
Add the Scallions (5) and cook another 1-2 minutes until wilted and tender.
Step 7
Add the Mirin (2 Tbsp) and Chicken Stock (1/4 cup) to deglaze. The liquid will boil, then reduce down to create a sauce coating the chicken.
Step 8
Serve over brown rice or wrap it up in a lettuce wrap.

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