Chicken and Scallion Stir-Fry

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

4

Boneless, Skinless Chicken Thighs , thinly sliced

to taste

Corn Starch

1/4 cup

Low-Sodium Soy Sauce

2 Tbsp

Caster Sugar

1 splash

Canola Oil

1 Tbsp

Garlic , minced

2 Tbsp

Fresh Ginger , minced

1 bunch

Scallions

cut into 1-inch pieces, 5 scallions per 2 servings

2 Tbsp

Mirin

1/4 cup

Chicken Stock

Cooking Instructions

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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 (1 bunch) 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.