Description
A quick and flavorful stir-fry dish featuring tender chicken thighs and fresh scallions, perfect for a weeknight meal.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup scallions, chopped (both white and green parts)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup chicken broth
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- In a bowl, combine the chicken pieces, soy sauce, and cornstarch. Mix well and let marinate for at least 15 minutes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped scallions, garlic, and ginger. Stir-fry for about 1-2 minutes until fragrant.
- Return the chicken to the skillet and add the chicken broth, sesame oil, and rice vinegar. Stir well to combine and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
- Serve the scallion chicken over cooked rice or noodles.
Notes
- For added crunch, toss in some sliced bell peppers or snap peas during the stir-fry.
- Substitute chicken thighs with chicken breast or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg