Scallion Chicken

INGREDIENTS

• 1 lb chicken breast, trimmed and cut into tenders
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• ½ tbsp oyster sauce
• ½ tbsp chili garlic sauce
• 2 tbsp cornstarch
• 2 bunches scallions (about 10 total) — thinly slice and keep bottoms (whites) separate from the green tops
• Pinch of salt
• Cooked white rice, for serving

DIRECTIONS

1. In a bowl, whisk together light soy, dark soy, oyster sauce, chili garlic sauce, and cornstarch until smooth and lump-free.
2. Add the chicken tenders to the bowl and toss until each piece is well-coated. Cover and refrigerate at least 30 minutes (best if overnight).
3. While chicken marinates (or just before cooking), thinly slice the scallions. Separate the bottom/white parts from the green tops.
4. Place a large nonstick skillet over medium heat. Do not add oil — the marinade keeps the chicken from sticking, and oil can cause splatter here.
5. Add the chicken tenders in a single layer (don’t overcrowd). Sear the first side about 4–5 minutes (depending on thickness) until browned, flip and sear the second side another 4–5 minutes until cooked through. (Chicken should reach 165°F / 74°C or be opaque and juices run clear.)
6. Remove chicken to a plate and let rest 5 minutes (keeps it juicy). Slice into strips or bite-sized pieces as you prefer.
7.  Using the same pan, add the scallion bottoms (white parts) plus a pinch of salt. Cook over medium-low heat for 2–3 minutes until they begin to soften.
8. Add the green tops and cook about 1 minute until just softened and fragrant.
9. Return the sliced chicken to the pan and toss everything together until heated and well combined. Taste and adjust seasoning (a splash more soy or a pinch of salt if needed).
10. Spoon steamed white rice into bowls, mound the scallion chicken on top, garnish with extra sliced scallions.