Yellow Chives and Chicken Stir-Fry Recipe

Chicken and yellow chives stir fry on a blue plate is served with a bowl of rice.

Yellow Chives and Chicken Stir-Fry Recipe

Tender strips of chicken breast is stir-fried with Chinese yellow chives in soy sauce, shaoxing wine, and chinkiang vinegar. Use scallion or leek if yellow chives are not available.

Course Dinner

Cuisine Chinese

Diet Gluten Free

Keyword chicken and yellow chives stir-fry, chicken stir-fry, Chinese stir-fry, yellow chives

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 319

Author Holly Ford

Ingredients

For stir-fry

1 chicken breast sliced into thin matchsticks
1/4 lb Chinese yellow chives (or green onion, or Asian leek) cut into 2-inch slices
1 red chili, optional seeded and sliced
1 inch fresh ginger sliced into thin strips
2 cloves garlic minced
2 tbsp oil

For chicken marinade

2 tsp shaoxing wine
1 tsp light soy sauce
1 tsp potato starch or cornstarch
pinch salt

For sauce

1 tbsp shaoxing wine
3/4 tsp chinkiang vinegar
1 tsp light soy sauce
2 tbsp chicken stock
1 tsp potato starch

Instructions

To marinade chicken, coat chicken with shaoxing wine, light soy sauce, salt, and potato starch (or cornstarch) in a bowl; toss well and set aside for 5 minutes
To make the sauce, combine shaoxing wine, chinkiang vinegar, light soy sauce, chicken stock, and potato starch in a small mixing bowl; mix well and set aside.
To stir-fry, heat 1 tablespoons of oil in a wok (or skillet) over high heat. Add the chicken and stir-fry until fully cooked, about 2-3 minutes. Transfer chicken to a plate and set aside.
Heat the remaining 1 tablespoon of oil, add ginger, garlic, and chili, and stir fry for 20 seconds. Add the yellow chives and continue stir-frying for another 10 seconds.
Add the chicken and the reserved sauce. Cook until the sauce is thickened, about 10 seconds. Serve this Yellow Chives and Chicken stir-fry with rice.

Notes

You can also try with beef or pork instead of chicken.

Nutrition