Stir Fried Chicken with Scallions
Scallions actually play a significant supporting role in this stir-fry.Katie Workman chicken, chinese, Easy Chicken Dinners, quick stir fry
Serving Size: Serves 6
Using big pieces of scallions in a dish might seem surprising, but they are actually one of my family’s favorite vegetables to see in a stir-fry.
It started with a chicken and scallion stir-fry dish that we used to order in from a local Chinese restaurant when the kids were little. It was very clear to me that scallions must have been almost free to this restaurant, since the ratio of scallion to chicken was about 5 to 1 – slices of chicken buried in heaps of gingery, tender green and white spring onion chunks. But everyone loved it.
I was not unsurprised to see them eating so many straight scallions (I could have said I was surprised, and skipped the whole double negative thing, but I thought it was just more true to the spirit). But since most of the scallions were the green part, it was actually a lot milder that one might think, and just plain delicious.One of my family's favorite stir-fries. Scallions actually play a significant and delicious supporting role.Click To Tweet
My version has a more even ratio of chicken to scallions, since I am a sport, and not trying to increase my profit margin.
If you have a really big industrial-sized wok, you could do this in one batch, but the secret to great stir-fries (and lots of other cooking methods, like frying and sautéing) is to not crowd the pan. Giving the individual pieces of food a chance to come into direct contact with the hot pan on a continuous basis is the difference between nicely browned pieces and a pile of steamed food.
So, cook it in two batches: the cooking process is super quick, made quicker when the batches of food are small, so it only takes a handful of extra minutes.
Some kids might pick around the scallions….there’s no helping that, but they still add nice flavor to the whole dish.
More stir fries!
- Chicken Stir Fry with Peanuts
- Shrimp and Broccoli Stir Fry with Udon Noodles
- Chicken, Broccoli and Sugar Snap Pea Stir Fry
- Lemon and Scallion Chicken Stir Fry
- Chicken and Cabbage Stir Fry with Miso Sauce
- Chicken and Spinach Stir-Fry with Ginger and Oyster Sauce
- Spicy Stir Fried Beef and Vegetables
And you may also want to know:
- 2 tablespoons less sodium soy sauce
- 2 tablespoons dry sherry
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- 4 tablespoons vegetable or canola oil divided
- 1 tablespoon minced ginger
- 2 bunches scallions trimmed and cut into 1-inch pieces, white and green parts (about 20 scallions)
- 2 pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 cup chicken broth
- 1 tablespoon sesame oil
- Toasted sesame seeds to garnish
- In a small bowl, mix together the soy sauce, sherry, sugar, and cornstarch.
- In a large skillet or a wok heat two tablespoons of the oil over high heat, add half the ginger stir for 1 minute until you can smell the ginger, then add the half the scallions and the chicken and sauté for about 3 minutes until the chicken is mostly white on the outside but still slightly raw inside and the scallions have started to soften. Remove the chicken and scallions from the skillet to a serving bowl and set aside.
- Repeat with the remaining oil, ginger, scallions and chicken and when the chicken is mostly cooked out the outside, return the cooked chicken and scallions to the pan, along with any juices that have accumulated, and add the soy sauce mixture. Stir to coat the chicken with the mixture. Add the chicken broth and sesame oil, bring to a simmer, and allow the sauce to thicken while the chicken finishes cooking, about 3 minutes more.
- Serve hot, sprinkled with the sesame seeds if desired.