Ingredients
- 400 g chicken thighs, cut into bite-sized pieces
- 2 cups scallions, chopped (separate white and green parts)
- 4 tablespoons vegetable oil
- 2 tablespoons soy sauce
- ½ tablespoon dark soy sauce
- ½ tablespoon oyster sauce
- ½ teaspoon black pepper (or more to taste)
- 2 tablespoons cornstarch
Instructions
- Prepare the Chicken: In a bowl, mix the chicken pieces with soy sauce, dark soy sauce, oyster sauce, black pepper, and cornstarch. Let it marinate for 10 minutes. Meanwhile, chop the scallions, separating the white and green parts.
- Pan Fry the Chicken: Heat vegetable oil in a non-stick skillet over medium heat. Add the chicken and cook, stirring occasionally, until browned and fully cooked, about 6-8 minutes.
- Add the Scallions: Add the white parts of the scallions and sauté for 2-3 minutes, until softened. For larger pieces of chicken, cover the pan for a few minutes to ensure the chicken cooks thoroughly.
- Finish the Dish: Once the chicken is cooked, toss in the green parts of the scallions and stir for 10-20 seconds.
- Serve: Season with extra black pepper if desired, and serve with steamed rice or noodles.
Notes
- Add Vegetables: Bell peppers, carrots, or broccoli can be added for more color and nutrition.
- Spicy Option: Add chili flakes or sriracha to the sauce for a spicy kick.
- Chicken Breast Option: Use boneless skinless chicken breasts for a leaner alternative.
- Rice Noodles: For a different texture, serve over rice noodles instead of steamed rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Chicken
- Method: Stir-frying
- Cuisine: Asian
- Diet: Gluten Free
