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Ginger scallion chicken stir fry in a dark bowl next to steamed rice

Ginger Scallion Chicken Stir Fry

A fast Chinese stir fry of velveted chicken breast, a mountain of scallions, and plenty of fresh ginger in a glossy light sauce. 38g of protein per serving for about 315 calories.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 315
Ingredients Method

Ingredients
  

  • 1.5 lb boneless skinless chicken breast sliced thin against the grain
  • 1 large egg white
  • 1 tbsp cornstarch for the velvet
  • 1 tbsp Shaoxing wine or dry sherry
  • 2 tbsp neutral oil avocado or canola, divided
  • 3 tbsp fresh ginger cut into thin matchsticks
  • 6 scallions whites and greens separated, cut into 2-inch pieces
  • 4 cloves garlic minced
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tsp toasted sesame oil
  • 0.5 cup low-sodium chicken stock
  • 1 tsp cornstarch mixed with 1 tbsp cold water for the slurry

Method
 

  1. Slice the chicken thin against the grain. Toss it with the egg white, 1 tbsp cornstarch, the Shaoxing wine, and a pinch of salt until every piece is coated. Chill for 15 minutes while you prep everything else.
  2. Whisk together the soy sauce, oyster sauce, sugar, sesame oil, and chicken stock. In a small cup, stir the 1 tsp cornstarch into 1 tbsp cold water to make a slurry.
  3. Heat 1 tbsp of the oil in a wok or large skillet over high heat until it shimmers. Add half the chicken in a single layer, sear undisturbed for 1 minute, then toss until just cooked through, about 2 minutes total. Move it to a plate and repeat with the second batch.
  4. Add the last splash of oil to the hot pan, then the ginger, scallion whites, and garlic. Stir fry for about 45 seconds, until fragrant but not browned.
  5. Pour in the sauce and bring it to a simmer. Stir in the cornstarch slurry and cook until glossy, about 30 seconds.
  6. Return the chicken and any resting juices to the pan, add the scallion greens, and toss to coat. Cook 1 minute more, then serve hot.