Kathy Maister's Start Cooking

Chicken Stir-Fry with Scallions

print recipe card posted in Main Dishes by Kathy Maister
Difficulty:

Normally, stir-fry cooking takes just a few minutes to cook, but FOREVER to chop all the fresh vegetables that go into it! The reason why I like this particular stir-fry chicken recipe is that there are only two ingredients that need cutting; the chicken and scallions (green onions).

The only ingredient that may be new to you in this recipe is mirin. It’s a sweet rice cooking wine found on the grocery store shelf, most likely in the international section.

This particular stir fry recipe actually has very few ingredients. Consequently the flavor is very mild. Eventually as you learn to cook, you will start adding more interesting and intense flavors to your stir frys.

One big thing you need to know about stir-fry is that you need to get absolutely all your ingredients ready in advance. Don’t even think of turning on the stove until all the steps are ready to go. You definitely need to start cooking the rice right now! Otherwise it won’t be ready when the chicken is all cooked!

Get the ingredients out and measured for the sauce.

The sauce needs to simmer (in a separate small pan) for 3-4 minutes while the chicken is cooking. (Simmer means to cook gently on low heat; tiny bubbles will just break the surface and a waft of steam will also linger over the surface of the sauce.)

So in a small pan mix:

4 teaspoons of sugar

6 Tablespoons of water with

9 Tablespoons of mirin and

4 ½ Tablespoons of soy sauce

Bring all this to a simmer.

Wash and cut the scallions into 1 inch pieces and set them aside.

Cut up 1 pound of chicken into bite sizes

Put ½ cup of flour in a zip lock bag and then add the bite size pieces of chicken.

Give the bag a good shake to be sure all the chicken pieces are coated with the flour.

Then shake the chicken out in a mesh colander.

Or you could just pick up each piece with your fingers and set it on a plate. You definitely need to throw away the left over flour. Once it has been exposed to raw chicken you can’t re-use it.

Now the chicken is ready for frying. Add 4 Tablespoons of oil (vegetable, corn or peanut) to a wok or large fry pan and heat it up on medium high heat. Then add the chicken.

Quickly brown the chicken in the oil. Keep stirring and moving the chicken around the pan until it is cooked through. That should take about 3-4 minutes.

Pour the simmering sauce over the chicken

and cook it all together until the sauce thickens.

That will take about another 3-4 minutes.

Add the cut scallions and let it continue cooking for another 30 seconds.

Serve the chicken on top of cooked rice.

Enjoy!

Source: Carry-Out Cuisine by Phyllis Meras

P.S.: For another great stir fry recipe check out my Chicken Stir-Fry with Broccoli (video)

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8 Comments

will said:

wow, yummy! I would go for tempeh, myself, and some ginger in with the stirfry.

Kathy Maister said:

Hi Graydon, you are so right about the chicken tasting better with a bit of a crispy edge! I started with a really hot pan. The first photo of the chicken cooking was taken about 2 ½ minutes into the cooking process. It in fact does develop a crispy edge after about 3 minutes. Cheers!

Graydon said:

Looks good. The only question I have is related to once you add the chicken… with the flour base on it, I have always been on the side of letting it sit still for a couple of minutes while it cooks in order to form a bit of a crisp on the chicken.

Now, in this application, I wouldn’t expect anyone wanting a crispy fried crust… but I would have assumed the constant motion would pretty much displace the flour.

Next time we do some stir-fry, I’ll give it a shot.

Virginia said:

After nine years of being married and having 5 kids, I never really knew much about cooking. My mom didn’t cook much. We just ate fast stuff. I just discovered your site a month ago. Now I’ve been cooking lots of home cooked meals and even having people over for them! Thank you so much for rescuing me and even making “how to” videos. You’ve saved me. I used to be really embarrassed how I didn’t know much about cooking. Thank you!!!!!!

Kathy Maister said:

Hi Viriginia! I am delighted to be of help! Meanwhile, I love your list of 19 Ways to Maintain a Healthy Level of Insanity! Cheers! Kathy

Sandi said:

I am back visiting this recipe – this time to print it out! My husband liked it so much he said he would order it at a restaurant. Thanks for the great idea!

Rosemarie Hiebel said:

I love your recipe for chicken stir fry.One thing. When I buy this in a Chinese rest. the beautiful rice is brown and I love it. Please , how do I do this. I would love to serve this in a few weeks to some friends.Is it sauted in something to change the color and add flavor. I kinow it is white originally. Thank you for your help. I feel so stupid asking this.

startcooking said:

Hi Rosemarie,
I think you might like to try my Fried Rice recipe as well!
Have a great party!
Kathy