3 scallions, minced, divided
4 T. soy sauce, divided
1 lb. skinless, boneless chicken thighs, thinly sliced crosswise
1 t. cornstarch
2 garlic cloves, minced
1 t. minced, peeled fresh ginger
3 T. plus 1 t. peanut oil, divided
2 eggs, beaten
3 c. cooked brown rice
1. Mix 2 scallions, 2 T. soy sauce, chicken, and cornstarch in a medium bowl. Marinate 10 minutes.
2. In a non-stick skillet or wok, stir-fry garlic and ginger in 2 T. oil for 10 seconds. Add chicken and cook 4 minutes. Remove chicken and wipe out skillet (or wok).
3. Cook eggs in 1 t, oil in skillet (or wok) not stirring; when set, flip and cook for 30 seconds. Remove from skillet; dice.
4. Stir-fry 1 scallion in 1 T. oil for 15 seconds. Add rice; stir-fry 7 minutes; Add chicken, eggs, and 2 T. soy sauce. Stir-fry 30 seconds, or until hot.
If you like this blog, please look for my other blogs: Thyme for Herbs