Chinese chicken with scallions

Name: Chinese chicken with scallions
Ingredients: 250 g chicken breast; 4 scallions; 1 tablespoon sunflower oil; 1 garlic clove; 2 teaspoons dark soy sauce; 100 ml water; 1 tablespoon starch; 1/4 teaspoon sesame oil

Meat - Chinese chicken with scallions by Catinca C. - Recipia

Chinese chicken with scallions is usually served with steamed rice, and the sauce stays glossy and lightly thickened. The chicken breast pieces cook over high heat with the scallions, then get coated in a quick soy and garlic sauce thickened with starch. I make sure to cut the chicken breast into evenly sized pieces so they cook at the same time. Prep: 10 minutes. Cook: 10 minutes. Total time: 20 minutes. Servings: 2. About 242 kcal and 29 g protein per serving.

Ingredients

250 g chicken breast
4 scallions
1 tablespoon sunflower oil
1 garlic clove
2 teaspoons dark soy sauce
100 ml water
1 tablespoon starch
1/4 teaspoon sesame oil

Preparation

1. Pat the chicken breast dry with paper towels and cut it into 1.5 cm pieces. Cut the scallions into pieces about 2 cm long and mince the garlic. Mix the starch with the cold water until smooth. 2. Heat a large skillet over high heat for 1 minute. Add the sunflower oil, then the scallions, and cook for 2 minutes, stirring; they start to soften but stay green. 3. Add the chicken to the skillet and cook for 4 minutes, stirring. When it is almost cooked through, add the garlic and 1 teaspoon of soy sauce, then cook for 1 more minute, until the chicken is no longer pink in the center. 4. Pour the water and starch mixture into the skillet. Stir and let the sauce simmer for 2 minutes, until it thickens; if needed, add up to 1 teaspoon of soy sauce. 5. Take the skillet off the heat and stir the sesame oil into the sauce.

Notes

I serve it with steamed rice. I start the rice before I begin chopping, so it’s ready at the same time as the chicken; this amount makes two servings. It keeps in the fridge in a sealed container for up to 3 days, and the sauce firms up when cold and softens again when you reheat it. Larger chicken pieces need about 2 more minutes in the skillet; check a piece in the center before pouring in the sauce. Choose scallions with firm stalks, not soft ones, since very wilted ones soften quickly over high heat. For a gluten-free version, replace the soy sauce with 2 teaspoons of certified gluten-free tamari; regular soy sauce may contain wheat.