Chicken and Green Onion Stir Fry
When you're craving takeout, but don't want the calories try my Chicken and Green Onion Stir Fry. This recipe is packed with loads of garlic and tender spring onions along with protein packed chicken. Once your chicken is cooked, make a simple sauce of rice vinegar and hoisin sauce that comes together right in the pan. With minimal prep work and a short amount of time it takes to cook this recipe, you'll be enjoying a delicious and healthy dinner in no time. Serve over steamed rice and enjoy!
When you are craving takeout, but you want to keep it healthy, look no further than my Chicken and Scallion Stir Fry. This dish comes together in almost no time and packs so much flavor, you’ll want to make it again and again. I like to keep my ingredients simple so that they are accessible and budget friendly. Chicken, green onions, and garlic are the star of the show and won’t break the bank or have you hunting all over town for these ingredients. The sauce is simply rice vinegar, hoisin sauce, and water that complements all the savory flavors of the chicken and green onions. I serve my Chicken and Green Onion Stir Fry with steamed rice and some veggies for a complete meal that feels anything but ordinary. Speaking of ordinary, the last time I made this for my family was anything but ordinary!! It was stir fry night, and I had chosen my tried and true Chicken and scallion stir fry with peanuts. My family had just finished eating dinner and we were on our way to clean up when a cold chill made its way down my spine, I knew something supernatural was afoot. My instincts kicked in as fast as lightning, and before I knew it, everyone in my family was holding a head of garlic. That’s right, we had a vampire on the porch. Now, from what I’ve read in stories and seen in movies, I understood that they weren't able to come in unless we invited them in, but unfortunately, my all too accommodating son had missed that memo, and the vampire was standing right in the kitchen with us before I even had time to stop him. Now we had a real problem on our hands! It was a real showdown, the vampire stood there eyeing who had the biggest jugular as we all stood there waiting to make our move. That’s when I gave the signal, and all at once, we threw a barrage of garlic at our unwanted visitor, it hissed and put up a fight, but we worked as a team and eventually got them to leave. Exhausted, and in disbelief, we all picked up the garlic and celebrated our win with a nice vampire movie, you know, just to brush up in case another incident happened. I still look back on that evening and wonder if the vampire will return for vengeance but until then, I will always make sure I have plenty of garlic on hand.
- 1 lb Chicken Breast (Cut into 1/2 inch cubes)
- 3 tbsp Cornstarch
- 8 Green Onions (White and green parts separated, then cut into 2 inch pieces)
- 4 clove Garlic (Minced)
- 1/2 cup Unsalted Peanuts (Optional)
- 1/3 cup Hoisin Sauce
- 1/4 cup Rice Wine Vinegar
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 2 tbsp Vegetable Oil (Divided)
- Prep Veggies
Prep veggies; Separate white and green parts of green onion. Chop green parts into 2 inch pieces and set aside. Take remaining white halves, slice in half lengthwise, then cut into 2 inch pieces, set aside separate from green parts. Mince garlic, set aside alongside green onions.
- Prep Chicken
Cube chicken into 1/2 inch pieces, add to medium bowl and mix in cornstarch, salt and pepper until combined.
- Cook Chicken
Heat ½ vegetable oil in large skillet, add ½ of the chicken cooking until browned on all sides and cooked through. Set your cooked chicken aside in medium bowl, then add the remaining ½ tablespoon of vegetable oil and repeat with remaining chicken.
- Add Vegetables
Once the second batch of chicken is browned and cooked almost through, add the first batch back to the skillet along with white parts of onions and garlic, saute 3 minutes stirring often.
- Add Sauces
Add rice vinegar to the pan and allow to evaporate stirring often, about 2 minutes. Add .hoisin sauce with ¼ cup water along with green parts of onions and peanuts, saute 3 minutes stirring often. Serve immediately with steamed rice, enjoy!
This recipe works great with cashews instead of peanut, or omit peanuts entirely if nuts aren't your thing!
Thank you for visiting Tall Tales from the Kitchen!