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Get that take-out taste without leaving the comfort of your kitchen. This recipe works best if you can cook it in a wok. If you don’t have one yet, this could be the time to start shopping! Whichever cooking pan you use, plan to cook this dish in batches so you get that real stir fry taste and feel. Cooking it all at once will create too much moisture and you’ll lose some of that great hot pan sear flavor.
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Stir Fry Chicken with Scallions
Get that take-out taste without leaving the comfort of your kitchen. This recipe works best if you can cook it in a wok. If you don’t have one yet, this could be the time to start shopping! Whichever cooking pan you use, plan to cook this dish in batches so you get that real stir fry taste and feel. Cooking it all at once will create too much moisture and you’ll lose some of that great hot pan sear flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Entrées
Ingredients
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons dry sherry
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- 4 tablespoons vegetable oil, divided
- 1 tablespoon minced ginger
- 2 bunches scallions (about 20 scallions in all), trimmed and cut into 1-inch pieces
- 2 pounds boneless skinless chicken breast
- 1 cup chicken broth
- 1 tablespoon sesame oil
- Toasted sesame seeds for garnish (if desired)
Instructions
- In a small bowl, combine the soy sauce, sherry, sugar, and cornstarch.
- In a large skillet (or wok—even better!), heat two tablespoons of oil over high heat.
- Add half the ginger and stir until the smell of the ginger is released.
- Add half the scallions and half the chicken. Sauté for about 3 minutes, until the chicken is mostly white on the outside. At this point, the chicken will be a little raw on the inside and the scallions will be starting to soften.
- Remove your first batch of ginger, chicken, and scallions and set it aside.
- Repeat the process with your remaining oil, ginger, chicken, and scallions.
- When the second batch of chicken is mostly cooked on the outside, return the first batch to the pan and continue to cook.
- Add the soy sauce mixture and stir the pan to coat the chicken.
- Add chicken broth and sesame oil and bring the mixture to a simmer.
- Cook about 3 minutes more to finish cooking the chicken and allowing the sauce to thicken.
- Serve hot.
- Sprinkle with sesame seeds if desired.
Have you tried this recipe? It’s a great way to get that Chinese takeout flavor without going out—please tell us how it turned out for you.
Can’t Wait to try recipe. Thanx. John.