Spicy Chicken and Scallion Stir-fry

I grew up eating this dish but instead of chicken, my mom would use lamb. And, she wouldn’t make it quite as spicy. It’s really simple and quick. The scallions complement the chicken especially well. You can opt to make it not spicy but I really think the hot peppers are essential. Then again, I love spicy food, the kind of spicy that might actually burn a hole in your stomach.

I’ve also been trying to improve upon my food photography skills and have been focusing more on plating and lighting. I cooked a Chicken, Corn and Egg Drop Soup to accompany my spicy dish.

Ingredients
3 1/2 oz. chicken breast, sliced
1/4 tsp. corn starch
1 Tbs. soy sauce
4 scallions, chopped on a slight diagonal
3 cloves garlic, minced
2 red chili peppers, chopped

Sauce
3 Tbs. fat-free chicken broth
2 Tbs. soy sauce

 

Method

Put the chicken breast in a small bowl with 1 Tbs. of soy sauce and the corn starch. Using your hands, coat chicken thoroughly with soy sauce. Let marinate for 5 minutes.

To make the sauce, combine the broth and soy sauce in another bowl and set aside.

In a pan, spritz a few sprays of Pam and put on high heat. Add garlic and saute until garlic becomes slightly golden. Add the chicken breast and stir. When the chicken breasts are half cooked, meaning you see some white but still a lot of pink, add the scallions, chili peppers and sauce. Continue to stir until chicken is thoroughly cooked.

Remove and serve with steamed rice.

Serves: 1-2

Calories: 222, not including rice
Fat: 1.7 grams