Zutaten für Asian Chicken And Scallions
- Dark Brown Sugar
- Fish Sauce
- Ginger
- Red Pepper Flakes
- 2 tablespoons soy sauce
- Dry Sherry
- Garlic
- 4 ounces scallions (about 2 cups, thinly sliced)
- Boneless Skinless Chicken Breasts
- Peanut Oil
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Zubereitung von Asian Chicken And Scallions
- In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, 1 tsp grated ginger, and 1 clove minced garlic.
- Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add 4oz scallions (about 2 cups, thinly sliced) and stir-fry until golden brown, about 2 minutes. Remove scallions and set aside.
- Add 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces) to the wok and stir-fry until browned and almost cooked through, about 5-7 minutes. Remove chicken and set aside, reserving any pan juices.
- Pour the sauce mixture into the wok and bring to a boil. Reduce heat and simmer until the sauce thickens slightly, about 2-3 minutes.
- Return the chicken and reserved pan juices to the wok. Cook until the chicken is cooked through and the sauce is glossy, about 1-2 minutes.
- Stir in the cooked scallions and serve immediately over jasmine rice.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
33g
Fat
9g
Carbs
3g
