Ingredients
¼ cup soy sauce, plus more if needed
2 tablespoons honey
1 tablespoon finely grated fresh ginger
2 pounds boneless, skinless chicken thighs
2 tablespoons coconut oil
4 scallions, trimmed and cut into 2-inch lengths, white and light-green pieces separated from dark greens
1 white onion, halved and thickly sliced
3 medium carrots (about ½ pound), thinly sliced on the bias in coins
2 garlic cloves, sliced
2 bird’s-eye or serrano chiles, thinly sliced (reduce for less heat or omit entirely)
2 tablespoons fermented black beans (douchi), optional, chopped
Steamed rice, for serving
Directions
1
In a large bowl, whisk together the soy sauce, honey and ginger.
2
Cut each chicken thigh in half crosswise. Next, slice the chicken against the grain: Examine the direction of the muscle fibers, which will be visible as faint parallel lines. Position your knife perpendicular to those lines and slice the thighs into ¼-inch-wide strips. Add the chicken to the soy marinade, toss to combine and set aside for 15 minutes.
3
In a large skillet over medium-high, heat the oil. Add the chicken — heads up, it will splatter a bit — and cook for 3 to 5 minutes, stirring occasionally, until chicken is caramelized in parts.
4
Add the white and light-green scallion pieces, onion, carrots, garlic, chile and fermented black beans (if using), and cook for 3 to 5 minutes, until vegetables are tender-crisp and chicken is cooked through.
5
If the skillet is dry, add ¼ cup water and scrape up any browned bits with a wooden spoon. Stir in the scallion greens and taste, adjusting seasoning with more soy sauce if needed. Serve over rice.