Serves 6

Ingredients:

• Chicken Marinade:
• 900 g boneless chicken thighs or breast, diced
• 2 tbsp light soy sauce
• 2 tbsp Shaoxing wine
• 2 tsp sesame oil
• 2 tsp cornstarch
• Stir-Fry Ingredients:
• 2 tbsp neutral oil (peanut or canola)
• 12 scallions, cut into 2-inch pieces (separate white and green parts)
• 5 cloves garlic, thinly sliced
• 1 tbsp fresh ginger, julienned
• 4 dried red chilies (optional for extra heat)
• 1½ tbsp chili oil (adjust to taste)
• Stir-Fry Sauce:
• 3 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 4 tbsp water or chicken stock

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Instructions:

1. Marinate Chicken
   In a bowl, mix chicken with soy sauce, Shaoxing wine, sesame oil, and cornstarch. Let sit for 10–15 minutes.
2. Make Sauce
   Combine oyster sauce, soy sauces, sugar, and water/stock in a bowl. Set aside.
3. Stir-Fry Aromatics
   Heat neutral oil in a wok or large skillet over medium-high heat. Add garlic, ginger, and dried chilies. Stir until fragrant (20–30 seconds).
4. Add Chicken
   Increase heat to high. Add marinated chicken and stir-fry until browned and nearly cooked through (about 4–5 minutes).
5. Add Scallions
   Add scallion whites, stir 30 seconds. Then add green parts and chili oil. Stir-fry for another 30 seconds to 1 minute.
6. Sauce It
   Pour in the sauce. Stir everything together and cook 1–2 minutes until the sauce thickens and coats the chicken.
7. Serve
   Serve hot with steamed jasmine rice, or spoon over stir-fried noodles.