Scallion Chicken Recipe
If you’re ready for a meal that checks all the boxes for easy, bold, and deeply comforting, then this Scallion Chicken needs to be at the very top of your dinner list. The magic begins with succulent chicken thighs marinated simply, then tossed in a sizzling-hot skillet with ginger, garlic, and a glorious heap of scallions. Every bite delivers a sweet, savory glaze punctuated by those bright green onions, with just a whisper of sesame and a flash of umami from oyster sauce. It comes together fast, tastes incredible hot out of the pan over rice, and gives weeknight dinners that irresistible restaurant-style twist we all crave. Scallion Chicken is one of those dishes you’ll want to make again and again, and friends or family will probably beg you for both seconds and the recipe.
Ingredients You’ll Need
What makes Scallion Chicken so special is its lineup of humble, accessible ingredients—each one chosen for maximum flavor and a beautiful medley of textures. Making this at home means you get to control every detail, using pantry staples and fresh aromatics that deliver restaurant-level results in your own kitchen.
- Chicken Thighs: Opt for boneless, skinless thighs for juicy, tender bites that hold up perfectly to stir-frying.
- Soy Sauce: This umami backbone seasons both the chicken and the sauce, bringing out savory depth.
- Cornstarch: Key to both lightly coating the chicken for crisp edges and thickening the glossy sauce.
- Vegetable Oil: Neutral and high-heat-friendly, it helps achieve that irresistible golden sear.
- Scallions: Use both white and green parts for layers of onion flavor and that classic pop of color.
- Garlic: Minced fresh for the ultimate punch in each bite—don’t be shy!
- Fresh Ginger: Adds a warming, aromatic lift that keeps the flavor profile bright and lively.
- Oyster Sauce: This thick, savory sauce brings rich dimension and subtle sweetness to the dish.
- Rice Vinegar: Balances richness with a gentle tang, making each mouthful crave-worthy.
- Sesame Oil: Just a touch brings nutty depth at the very end for an authentically Asian finish.
- Sugar: Rounds out salty and tangy notes, boosting the natural sweetness of the scallions.
- Water: Keeps the sauce perfectly pourable and ensures every bite is coated.
- Cornstarch Slurry: Mixing cornstarch with water thickens the sauce just enough to cling to the chicken.
- Sesame Seeds (optional): Sprinkled on top for crunch and a pretty finishing touch.
How to Make Scallion Chicken
Step 1: Marinate the Chicken
Start by tossing your bite-sized pieces of chicken thighs in a bowl with one tablespoon of soy sauce and one tablespoon of cornstarch. This quick marinade isn’t just for flavor—it also helps the chicken brown beautifully and lock in its juices. Give it just 10 to 15 minutes to work its magic while you prep the rest of your ingredients.
Step 2: Sear the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for about five to seven minutes, turning as needed to ensure even browning and full doneness. The goal is little caramelized bits and a crisp golden outside. Once cooked through, transfer the chicken to a plate and set aside for a few minutes.
Step 3: Sauté Aromatics
In that same skillet, add the white parts of the scallions first, along with freshly minced garlic and ginger. Sauté for just a minute or two until everything is deeply fragrant, stirring constantly so nothing burns. This is where the base layer of Scallion Chicken flavor is built, marrying savory, sweet, and spicy aromatics in the oil.
Step 4: Build the Sauce
Pour in your oyster sauce, extra soy sauce, rice vinegar, sesame oil, sugar, and water, stirring well to combine. Let the mixture bubble gently for a minute or so to meld all those flavors. Now, drizzle in your cornstarch slurry, stirring thoroughly as the sauce thickens slightly and shines up with that beautiful stir-fry gloss.
Step 5: Bring It All Together
Return the cooked chicken to the skillet and toss thoroughly, making sure every piece is generously coated in that luscious sauce. Finish by stirring in the green tops of your scallions and letting everything cook for just another minute. The heat will soften the greens slightly but keep their color and fresh bite, the final secret to spectacular Scallion Chicken.
How to Serve Scallion Chicken
Garnishes
After plating your Scallion Chicken, don’t hold back on a generous sprinkle of toasty sesame seeds. If you like, add even more sliced green onion for an extra-fresh, peppery crunch. Some people love a scatter of red chili flakes or a drizzle of chili oil for a gentle kick, especially if you enjoy a little heat balancing out those savory flavors.
Side Dishes
This dish begs to be served over steaming white Jasmine or short-grain rice, which soaks up every drop of sauce. For something lighter, try pairing it with simply sautéed bok choy or broccoli, or a crisp cucumber salad. The vibrant flavors of Scallion Chicken work beautifully with a quick stir-fried medley or even a cold noodle salad if you’re feeling adventurous.
Creative Ways to Present
Scallion Chicken isn’t just for a bowl over rice—it makes a wonderful filling for lettuce wraps or steamed bao buns, perfect for parties or family-style meals. Try piling the chicken atop noodles for a delicious weeknight “takeout at home” vibe, or serve small portions as part of an Asian-inspired tapas night. The glossy sauce and pop of green scallions make it gorgeous on any platter.
Make Ahead and Storage
Storing Leftovers
Scallion Chicken stores like a dream in an airtight container in your fridge for up to three days. The flavors meld and develop even further, so don’t be surprised if the leftovers taste even more fantastic the next day. Just be sure to cool the chicken completely before refrigerating for the best texture.
Freezing
You can safely freeze your cooked Scallion Chicken for up to two months. Place portions in freezer-safe bags or containers, removing as much air as possible to prevent ice crystals. Defrost overnight in the fridge for gentle, even thawing that keeps everything juicy and flavorful.
Reheating
When it comes time to reheat, gently warm your Scallion Chicken in a skillet over medium-low heat, adding a splash of water if the sauce has thickened too much. It also microwaves beautifully—just cover and use short bursts, stirring in between, to avoid drying everything out. Garnish freshly, as the scallions tend to lose their lift after reheating.
FAQs
Can I use chicken breast instead of thighs for Scallion Chicken?
Absolutely! Chicken breasts work well if you prefer a leaner option, just be careful not to overcook them. Cut the breasts into similar bite-sized pieces and follow the same instructions, keeping an eye on the cooking time so they stay tender.
How spicy is Scallion Chicken, and can I make it hotter?
The basic recipe isn’t spicy at all, making it family-friendly and approachable for most palates. If you love heat, feel free to add chili garlic sauce or a pinch of red pepper flakes to the sauce, or serve with a side of chili crisp for those who want some extra kick.
Is there a vegetarian version of this recipe?
Yes! Swap out the chicken for firm tofu cubes or even cauliflower florets, using the same marinade and sauce. Oyster sauce can also be replaced with a vegetarian mushroom-based version, so you get all the savory umami without any animal products.
Can I prep Scallion Chicken ahead for meal prep?
Certainly! You can marinate and chop the chicken, prepare all your pre-measured sauce ingredients, and even slice your scallions a day ahead. That way, all you have to do is cook and combine when you’re ready for dinner—making it an ideal meal-prep candidate.
What kind of rice works best with this dish?
Steamed Jasmine rice is a classic and soaks up the sauce beautifully. Short-grain rice is a great choice for a chewier texture. For a lighter base, try cauliflower rice or even spooning it over a simple rice noodle salad for a fun twist.
Final Thoughts
Don’t let another weeknight slip by without giving Scallion Chicken a try! It’s simple, satisfying, and packed with fresh, lively flavors that bring the fun back to home cooking. Make a big batch, share with friends, and watch as it becomes a staple at your table—you might just find yourself craving it all over again the next day.
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Scallion Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Scallion Chicken is a flavorful and easy Asian-inspired stir-fry dish that features tender pieces of marinated chicken cooked with scallions, garlic, and a savory sauce. Serve this delicious chicken dish over steamed rice for a satisfying meal.
Ingredients
Marinated Chicken:
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
Stir-Fry:
- 2 tablespoons vegetable oil
- 4 scallions, white and green parts separated
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 cup water
- 1 teaspoon cornstarch (for slurry, mixed with 1 tablespoon water)
- Sesame seeds for garnish (optional)
Instructions
- Marinate Chicken: Toss chicken with soy sauce and cornstarch; marinate for 10–15 minutes.
- Cook Chicken: Heat oil in a skillet, cook chicken until browned; set aside.
- Prepare Sauce: Sauté white scallions, garlic, and ginger. Add oyster sauce, soy sauce, rice vinegar, sesame oil, sugar, and water. Simmer and thicken with cornstarch slurry.
- Finish Dish: Return chicken to pan, add green scallions, toss, and cook briefly. Garnish with sesame seeds and serve over rice.
Notes
- You can substitute chicken breasts for thighs if preferred.
- For a spicier version, add chili garlic sauce or red pepper flakes to the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 4g
- Sodium: 750mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 130mg
