New favorite weeknight dinner? Probably. Its crazy good (better than takeout) and comes together in basically no time.
peppery, oniony, umami in every bite
Time: 15-25 minutes depending on rice
Cooked white rice
1 chicken breast
3 scallions (green onion)
1-2 celery sticks, cut into 1/2 inch pieces (about 1/2 cup total)
1-2 garlic cloves, finely grated *microplane works best
1/2 inch ginger, finely grated *microplane works best
fresh ground black pepper
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon honey
1 teaspoon sriracha
Separate the green onion into white and green parts - thinly slice the white part cut the green part into 1 inch pieces, at a diagonal for aesthetic purposes.
Mix the sauce together in a small bowl. Thinly slice your chicken breast.
Add a tablespoon of neutral tasting oil (I use avocado oil) to a skillet or wok over medium low heat. Once the oil is shimmering but not smoking, add in ginger + garlic and let it cook for a couple minutes. Then add in half of the sauce - save there rest for later.
Next add in the white parts of the scallions + celery and let them start to soften, also add a generous amount of fresh black pepper. Add in the chicken and cook for 5-7 minutes until fully cooked and starting to turn golden. The sauce should begin to thicken and stick to the chicken. Remove the chicken.
Add the rest of the sauce to the skillet and turn off the heat. Toss the green parts of the scallion into the sauce and mix.
Plate: add rice to a plate or bowl, top with chicken, finish by pouring the remaining sauce + green scallion on top!