Green Onion Chicken Stir-Fry That Smells Like Home
This is the kind of dinner that started with me standing over the stove in my slippers, smelling the green onions hit the hot oil and thinking, 'I should write this down before I forget.' It's fast, loud, and smells like garlic and nostalgia. The chicken gets golden edges, the onions go sweet and silky, and the sauce coats everything just right. Honestly, it's the kind of meal that makes you feel like you've got your life together for exactly 15 minutes.
Ingredients
- 500g chicken breast, sliced thin — against the grain so it's tender, not chewy
- 4 green onions, sliced into 2-inch pieces — use the white and green parts
- 3 cloves garlic, minced — or more if you're feeling brave
- 1 tbsp soy sauce — the good stuff, not the watery kind
- 1 tbsp oyster sauce — or mushroom sauce if you're keeping it halal
- 1 tsp sesame oil — just a whisper, it's potent
- 1 tbsp vegetable oil — for frying, nothing fancy
- 1/2 tsp cornstarch mixed with 1 tbsp water — for that glossy finish
- Pinch of white pepper — or black if that's what you've got
Instructions
- Slice your chicken while it's still a little cold — it's easier to get thin, even pieces. Season with a pinch of salt and white pepper.
- Heat the vegetable oil in a wok or large pan until it shimmers. Toss in the chicken in a single layer — don't crowd it or it'll steam instead of sear.
- Let it sit for 2 minutes without touching. You want golden edges. Flip and cook the other side until just done. Remove and set aside.
- In the same pan, add the garlic and white parts of the green onions. Stir for 30 seconds until fragrant — don't let the garlic burn, it turns bitter fast.
- Add the chicken back in, then pour in the soy sauce, oyster sauce, and sesame oil. Toss everything together like you mean it.
- Pour in the cornstarch slurry and stir until the sauce thickens and clings to the chicken. It should look glossy, not gloopy.
- Toss in the green tops of the onions at the very end so they stay bright and fresh. Give it one last stir and serve immediately.
- Eat it straight from the pan if no one's watching — I won't tell.
Notes
Don't you dare use old green onions — they'll taste like sadness. Slice them on a slight diagonal so they look fancy without trying. If your chicken sticks, it's not ready to flip yet — let it caramelize. I once tried to rush this and ended up with sad grey chicken and a smoke alarm concert. Also, double the sauce if you're serving over rice — you'll thank me later.