Ingredients
- Chicken Thighs (boneless, skinless): 1.5 lbs
- Scallions: 1 bunch, roughly chopped
- Ginger: 1 inch piece, minced
- Garlic: 3 cloves, minced
- Soy Sauce: 3 tablespoons
- Shaoxing Wine (or dry sherry): 2 tablespoons
- Sesame Oil: 1 tablespoon
- Cornstarch: 1 tablespoon
Instructions
- Step 1: Marinate the chicken. In a bowl, combine the chicken thighs with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 teaspoon of cornstarch. Mix well and let it marinate for at least 15 minutes.
- Step 2: Heat oil in a wok or large skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the wok and set aside.
- Step 3: Add the minced ginger and garlic to the wok and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic.
- Step 4: Add the chopped scallions to the wok and stir-fry for about 1 minute until slightly softened.
- Step 5: In a small bowl, whisk together the remaining 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon sesame oil, and remaining 1 teaspoon cornstarch. Pour this sauce into the wok.
- Step 6: Bring the sauce to a simmer, stirring constantly, until it thickens slightly. Return the cooked chicken to the wok and toss to coat with the sauce. Cook for another minute to heat the chicken through.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days for best quality.
- To reheat, add a splash of water or chicken broth to the pan and gently warm the chicken over medium heat, stirring occasionally to prevent sticking.
- Serve this delicious scallion chicken over steamed rice or noodles to soak up all that flavorful sauce.
- For extra depth of flavor, try browning the chicken in batches; this prevents overcrowding the pan and ensures a beautiful sear.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American