Onion Scallion Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Canola oil

  2 tbsp or 28g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Onions

  Raw

  ½ medium or 55g

• Ginger root

  Raw

  1 tbsp or 6g

• Cornstarch

  1 ½ tsp or 4g

• Rice wine vinegar

  1 tbsp or 15g

• Oyster sauce

  Ready-to-serve

  2 tsp or 12g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Sesame oil

  Salad or cooking

  ½ tsp or 2g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Water

  Plain, clean water

  3 tbsp or 44g

Directions

1. Marinate the chicken with two-thirds of the cornstarch and rice wine vinegar for 10 minutes.
2. In a small bowl, combine the oyster sauce, soy sauce, white pepper, sesame oil, sugar, remaining cornstarch, and water to prepare the sauce. Set aside.
3. Heat half of the canola oil in a wok or skillet over medium-high heat. Stir-fry the marinated chicken until the surface turns white, then remove and set aside.
4. Add the remaining oil to the wok and stir-fry the onion and ginger until fragrant. Return the chicken to the wok and stir before adding the sauce.
5. Continue stir-frying until the chicken is fully cooked to 165°F, then add the scallions. Stir briefly, then serve hot.

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