Scallion chicken is an American Chinese style stir-fry with chicken and scallions, aka, green onions! It’s a super quick and easy dish, taking less time to make than it takes to steam some rice! he sauce is a light and tasty sauce made with chicken broth, oyster sauce and soy sauce, along with Chinese style chicken bouillon powder (which is more of a white powder compared to western chicken bouillon powder which is typically yellow with herbs). The recipe is as easy to make as stir-frying the chicken and vegetables before adding the sauce mixture and letting it thicken a bit.
Have you ever wondered why Chinese takeout chicken is often so moist and tender? That comes from a process known as velveting, where the chicken is marinated in a mixture of egg white, baking soda, cooking wine, cornstarch and salt. This simple 20 minute marinade helps tenderize the chicken and ensures that it comes out, melt in your mouth tender every time! You can easily skip velveting and simply stir fry the sliced chicken in oil!
Scallion Chicken
A quick and easy chicken stir fry with scallions, celery and sugar peas.
ingredients
- 1 pound boneless and skinless chicken breasts or thighs, thinly sliced, against the grain
- 1 egg white
- 1/2 teaspoon baking soda
- 1 tablespoon Shaoxing wine (optional)
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/3 cup low sodium chicken stock
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon rice wine vinegar
- 1 tablespoon cornstarch
- 1 teaspoon chinese style chicken bouillon powder (optional)
- 1 tablespoon oil
- 4 green onions (scallions), slice the whites thinly and cut the greens into 1 inch pieces
- 1 tablespoon garlic, finely chopped or grated
- 1 tablespoon ginger, finely chopped or grated
- 2 stalks celery, thinly sliced (optional)
- 1 cup sugar peas (or snap peas) (optional)
- 1/2 teaspoon sesame oil
For the chicken:
For the sauce:
For the stir fry:
directions
- Marinate the chicken in the mixture of the egg white, baking soda, Shaoxing wine, cornstarch and salt for 20-30, covered, in the fridge.
- Mix everything.
- Heat the oil in a wok or large pan, over medium-high heat, add the chicken and stir-fry until cooked, about 3-5 minutes, before setting aside
- Add the whites on the green onions, garlic and ginger and cook until fragrant, about 30 seconds.
- Add the greens of the green onions, celery, and sugar peas and cook for a minute.
- Add the sauce and cook until it thickens, about a minute.
- Add the chicken mix and enjoy!
For the chicken:
For the sauce:
For the stir fry:
Note: You may need to add extra oil to the pan after setting the cooked chicken aside.
Option: Use your favourite vegetables!
Option: Serve over steamed rice for a complete meal!
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