Asian Chicken And Scallions Recipe

Ingredients for 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

How to Make Asian Chicken And Scallions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Stir in the cooked scallions and serve immediately over jasmine rice.