Get ready to fall in love with Scallion Chicken, a weeknight-friendly stir fry that bursts with savory Asian flavors and a bright, fresh kick from scallions! This dish transforms basic pantry staples and humble chicken thighs into something so satisfying, you’ll want to make it again and again. It’s the kind of recipe you bookmark not just for how quick it is, but because the combination of tender chicken, aromatic ginger and garlic, and loads of sweet scallion greens is simply irresistible.
Ingredients You’ll Need
With just a handful of simple ingredients, every element here plays a crucial role in bringing out the lively contrast of flavors, a hint of richness, and that signature Scallion Chicken aroma. Don’t underestimate the power of these basics — each one matters for taste, texture, and color!
- Boneless, skinless chicken thighs: Thighs are juicy and flavorful, perfect for a tender stir fry bite.
- Soy sauce: Adds deep umami flavor that soaks into the chicken.
- Oyster sauce: Brings sweet, savory complexity and glossy body to the sauce.
- Sesame oil: Just a splash gives a subtle, nutty aroma that makes Asian dishes sing.
- Cornstarch: Helps tenderize the chicken and creates a luscious sauce by thickening the juices.
- Sugar: Balances out all the savory notes with a gentle sweetness.
- Ground white pepper: Delivers a mild heat with a touch of earthiness, different from black pepper.
- Vegetable oil: Neutral-flavored for stir frying at high heat and locking in moisture.
- Scallions: Star of the show, both whites and greens add layers of fresh flavor and gorgeous color.
- Garlic: Infuses every bite with deep, aromatic warmth.
- Ginger: Brings a zingy freshness and beautiful fragrance to the whole dish.
- Rice vinegar: Brightens up the sauce, adding just the right amount of tang.
- Chicken broth or water: Helps make a quick pan sauce that coats every piece perfectly.
How to Make Scallion Chicken
Step 1: Marinate the Chicken
First things first: take your chicken thighs and chop them into bite-sized pieces. Pop them in a bowl, then add soy sauce, oyster sauce, sesame oil, cornstarch, sugar, and white pepper. Give everything a good stir so the chicken is wonderfully coated, and let it marinate for at least 15 minutes. This quick soak infuses flavor all the way through and keeps the chicken extra juicy.
Step 2: Sear the Chicken
Heat up your vegetable oil in a big skillet or wok over medium-high heat. Add the marinated chicken and hear that inviting sizzle! Stir fry for about 5 to 6 minutes, moving the pieces around so they brown and cook through evenly — you’re aiming for golden edges and a cooked center. Once done, transfer the chicken to a plate and set it aside for just a moment.
Step 3: Sauté Aromatics and Scallion Whites
In the same pan, add a touch more oil if needed, then toss in the garlic, ginger, and the whites of your scallions. Stir fry these fragrant staples for around 1 minute. Their aroma will fill your kitchen and become the flavorful base for your Scallion Chicken.
Step 4: Bring Everything Together
Return the chicken (plus any resting juices) to the pan. Add a splash of rice vinegar and chicken broth or water, stirring well to deglaze and pick up all those tasty browned bits from the bottom. Let the mixture cook for another 1 to 2 minutes, until the sauce thickens slightly and everything becomes glossy and irresistible.
Step 5: Finish with Scallion Greens
The final magic touch: toss in the scallion greens and stir for just 30 seconds or so, letting them wilt slightly but keep their vibrant color. Your Scallion Chicken is ready to serve piping hot, perfect over steamed rice or noodles!
How to Serve Scallion Chicken
Garnishes
This dish loves a sprinkle of extra chopped scallion greens for that fresh, herbal pop right at the end. Toasted sesame seeds or a drizzle of more sesame oil pair beautifully, while a handful of cilantro leaves can add another burst of flavor if you like a little extra green.
Side Dishes
Scallion Chicken is fantastic with a bed of steamed jasmine rice or fluffy brown rice, helping soak up every drop of sauce. It also shines alongside quick stir-fried veggies — think snap peas, broccoli, or bok choy — or over slippery rice noodles for a fun twist.
Creative Ways to Present
Want to impress? Serve your Scallion Chicken in lettuce cups for a hand-held appetizer, or spoon it onto a platter over a mound of fried rice. For family style, bring the skillet straight to the table and let everyone dig in for a casual, shareable meal.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Scallion Chicken in an airtight container in the refrigerator. It will stay fresh, moist, and tasty for up to 3 days, making it a wonderful grab-and-go lunch or easy dinner repeat.
Freezing
For longer storage, freeze the cooked, cooled Scallion Chicken in freezer-safe containers or bags. Just make sure to squeeze out as much air as possible. It’ll keep its flavor and texture for up to 2 months — thaw overnight in the fridge before using.
Reheating
To reheat, gently warm the chicken in a skillet over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. You can also microwave in short intervals, stirring often, to keep everything evenly heated and moist.
FAQs
Can I use chicken breast instead of thighs for Scallion Chicken?
Absolutely! While thighs are more forgiving and flavorful, chicken breast works well if you prefer a leaner cut. Just keep an eye on the cook time, as breast meat can dry out faster. Cut into smaller bites for even cooking.
Is Scallion Chicken gluten free?
It can easily be gluten free if you swap your regular soy sauce for a gluten-free option like tamari, and check that your oyster sauce is also certified gluten free. Everything else in the recipe is naturally gluten free!
What can I do if I like my Scallion Chicken spicier?
Give it a punch by adding a pinch of red pepper flakes or minced fresh chili along with the garlic and ginger. You get a hint of heat that plays really nicely with the mellow scallions and savory sauce.
Can I add extra vegetables?
Definitely! Bell peppers, snap peas, or thinly sliced carrots taste delicious and add color. Just toss them in after the aromatics and before you return the chicken to the pan so they stay crisp-tender.
How do I prevent the scallions from overcooking?
Save the green parts of the scallions until the very end. Toss them in off the heat or for just 30 seconds so they keep their color and that fresh oniony flavor that makes Scallion Chicken special.
Final Thoughts
I can’t recommend this Scallion Chicken recipe enough — it’s truly one of those reliable meals that brings both cozy comfort and a bit of dinnertime excitement. Whether you’re new to stir frying or looking for your next family favorite, give this recipe a try and watch it disappear from the table!
Print
Scallion Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Non-Vegetarian
Description
Scallion Chicken is a classic Asian stir-fry dish that combines tender chicken pieces with the aromatic flavors of scallions, garlic, and ginger. This quick and easy recipe is perfect for a delicious weeknight dinner.
Ingredients
Chicken Marinade:
- 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon sugar
- 1/4 teaspoon ground white pepper
Stir-Fry:
- 2 tablespoons vegetable oil
- 4 scallions (cut into 2-inch pieces, whites and greens separated)
- 2 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1 tablespoon rice vinegar
- 2 tablespoons chicken broth or water
Instructions
- Marinate the Chicken: In a bowl, combine chicken pieces with soy sauce, oyster sauce, sesame oil, cornstarch, sugar, and white pepper. Let marinate for at least 15 minutes.
- Stir-Fry: Heat vegetable oil in a skillet, stir-fry marinated chicken until cooked. Set aside. Sauté garlic, ginger, and scallion whites. Return chicken, add vinegar, broth, cook until sauce thickens. Add scallion greens, wilt briefly. Serve hot over rice or noodles.
Notes
- You can substitute chicken breast for thighs.
- Add red pepper flakes or chili for extra heat.
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 1g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 25g
- Cholesterol: 110mg
