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Recipes
Chicken and Scallion Stir-Fry
Recipe

10 INGREDIENTS • 8 STEPS • 1HR 20MINS

Chicken and Scallion Stir-Fry

4.8
10 ratings
Community Pick
Community Pick
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.
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
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 20MINS
Total Time
$3.19
Cost Per Serving
Ingredients
Servings
2
us / metric
Corn Starch
to taste
Canola Oil
1 splash
Canola Oil
Garlic
1 Tbsp
Garlic, minced
Fresh Ginger
2 Tbsp
Fresh Ginger, minced
Scallion
1 bunch
Scallion
cut into 1-inch pieces, 5 scallions per 2 servings
Mirin
2 Tbsp
Chicken Stock
4 Tbsp
Chicken Stock
Nutrition Per Serving
VIEW ALL
Calories
347
Fat
7.5 g
Protein
38.3 g
Carbs
27.3 g
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Chicken and Scallion Stir-Fry
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author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide images
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 (4 Tbsp), and add to the chicken. Marinate in the fridge for 1 hour.
step 2 Combine the Caster Sugar (2 Tbsp) and Low-Sodium Soy Sauce (4 Tbsp), 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 Scallion (1 bunch) and cook another 1-2 minutes until wilted and tender.
step 6 Add the Scallion (1 bunch) and cook another 1-2 minutes until wilted and tender.
step 7
Add the Mirin (2 Tbsp) and Chicken Stock (4 Tbsp) to deglaze. The liquid will boil, then reduce down to create a sauce coating the chicken.
step 7 Add the Mirin (2 Tbsp) and Chicken Stock (4 Tbsp) 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.
step 8 Serve over brown rice or wrap it up in a lettuce wrap.
Tags
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Dairy-Free
Asian
Lunch
Chicken
Shellfish-Free
Dinner
Quick & Easy
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