• 3 scallions, minced, divided
  • 4 Tbsp soy sauce, divided
  • 1 lb skinless, boneless chicken thighs, thinly sliced crosswise
  • 1 tsp cornstarch
  • 2 garlic cloves, minced
  • 1 tsp minced, peeled fresh ginger
  • 3 Tbsp plus 1 tsp peanut oil, divided
  • 2 eggs, beaten
  • 3 cups cooked brown rice

DIRECTIONS:

1. Mix 2 scallions, 2 Tbsp soy sauce, chicken, and cornstarch in a medium bowl. Marinate 10 minutes.

2. In a nonstick skillet, stir-fry garlic and ginger in 2 Tbsp oil for 10 seconds. Add chicken and cook 4 minutes. Remove chicken and wipe out skillet.

3. Cook eggs in 1 tsp oil in skillet, not stirring; when set, flip and cook for 30 seconds. Remove from skillet; dice.

4. Stir-fry 1 scallion in 1 Tbsp oil for 15 seconds. Add rice; stir-fry 7 minutes. Add chicken, eggs, and 2 Tbsp soy sauce. Stir-fry 30 seconds, or until hot.