Five Ingredient Flavour Bomb Scallion Chicken

Directions

1. 1

   Add the contents of the stock pot to a small heat-proof bowl. Pour over 3 Tbsp boiling water and whisk together, until the stock pot is melted and the mixture is smooth.

2. 2

   Add the chicken, cornflour, stock pot mixture and 1 Tbsp of the oyster sauce to a large bowl. Season well with lots of freshly-cracked black pepper (about 1 tsp worth), then toss everything together until well coated. Set aside to marinate for about 15 minutes.

3. 3

   Heat 2 Tbsp neutral oil in a large, non-stick frying pan on medium-high heat. Add the chicken to the pan in a single layer and cook undisturbed for about 3 minutes, until very golden brown underneath.

4. 4

   Turn the pieces of chicken over and add the white part of the spring onion to the pan. Cook for a further 3-4 minutes, until the chicken is cooked through.

5. 5

   Add the remaining 1 Tbsp oyster sauce and the green part of the spring onion, then toss everything together. Cook for a further 1 minute, tossing often, until the chicken is glossy and sticky.

6. 6

   Serve the scallion chicken with rice, toasted sesame seeds and extra spring onion, if desired.