- 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.
