Ingredients
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 teaspoon soy sauce (for marinating)
- 1 tablespoon sesame oil (or neutral oil)
- 3–4 green onions, cut into 1–2 inch pieces
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce or hoisin sauce
- 1 tablespoon brown sugar or honey
- 2 tablespoons water or chicken broth
- Black or white pepper (optional)
- Cooked rice or noodles, for serving
Instructions
- In a bowl, toss chicken slices with cornstarch, salt, and 1 tsp soy sauce. Set aside while prepping the sauce.
- In a separate bowl, mix soy sauce, oyster sauce, brown sugar, and water until smooth.
- Heat sesame oil in a skillet or wok over medium-high heat.
- Add chicken and stir-fry for 4–6 minutes until golden and cooked through. Remove and set aside.
- In the same pan, sauté garlic and ginger until fragrant, about 30 seconds.
- Add green onions and stir-fry for 1–2 minutes until slightly wilted but still crisp.
- Return chicken to the pan, pour in the sauce, and stir to coat. Simmer for 1–2 minutes until thickened.
- Serve hot over rice or noodles. Garnish with black pepper or sesame seeds if desired.
Notes
- Add veggies like bell peppers, mushrooms, or snap peas for variety.
- Use hoisin or teriyaki sauce if you’re out of oyster sauce.
- Spice it up with chili flakes or sriracha.
- Squeeze lime or add orange zest for a citrusy twist.
- Use tamari and gluten-free sauces to make it gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 280
- Sugar: 6g
- Sodium: 670mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
