Scallion Chicken is one of those magical weeknight dishes that feels both comforting and vibrant—effortlessly simple yet loaded with flavor and freshness. The tender, juicy pieces of chicken are infused with a savory-sweet sauce that’s laced with the mild oniony bite of scallions and the warmth of ginger and garlic. If you’re craving the perfect harmony of crisp veggies, succulent chicken, and an umami-rich glaze, Scallion Chicken is your new mealtime hero. Whether you serve it over fluffy rice or swirl it into noodles, each bite delivers satisfaction and the kind of eat-it-straight-from-the-pan temptation that just feels like a personal favorite.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed by how just a handful of kitchen staples come together to create such crave-worthy results! Every ingredient here plays an essential role, adding its own special flavor, texture, or pop of color to the final dish.
- Chicken Thighs or Breasts: Boneless, skinless chicken offers juicy tenderness—thighs stay moist, but breasts work beautifully too.
- Cornstarch: Creates a light coating that helps the chicken crisp up and thickens the sauce as it cooks.
- Salt and Pepper: The simplest seasonings to bring the chicken to life without overpowering the vibrant flavors.
- Vegetable Oil: Neutral oil for high-heat stir-frying ensures beautifully seared chicken.
- Sesame Oil: Just a splash brings that toasty, distinctive aroma that defines so many great Asian dishes.
- Scallions: The star of the show! They add crunch, color, and a sweet onion flavor in every bite.
- Garlic: Three cloves add the rich savoriness you crave in a stir-fry—don’t be tempted to skip it!
- Fresh Ginger: This root brings gentle warmth and brightness to balance the depth of the sauce.
- Low-Sodium Soy Sauce: The backbone of the glaze; a salty, umami-packed base that doesn’t overpower.
- Oyster Sauce: Lends silky texture and deep savory notes for a restaurant-style finish.
- Rice Vinegar: Brightens the flavors and keeps the sauce from feeling too heavy.
- Honey: Adds a delicate sweetness to balance the salty, tangy elements perfectly.
- Crushed Red Pepper Flakes (optional): For a little gentle heat—add more if you prefer a spicy kick!
How to Make Scallion Chicken
Step 1: Coat the Chicken
Toss the bite-sized chicken pieces with cornstarch, a generous sprinkle of salt, and freshly ground black pepper. Coating each piece ensures a delicate crisp exterior and helps the sauce cling beautifully later—no soggy stir-fry here!
Step 2: Sear the Chicken
Heat up the vegetable oil and sesame oil together in a large skillet or wok over medium-high heat. Once nice and hot, add the chicken in a single layer. Let it cook undisturbed for a couple of minutes so it can develop that gorgeous golden color, then give it a stir and continue cooking for 6–8 minutes total, until it’s cooked through and slightly crisp. Remove the chicken and set it aside.
Step 3: Build the Flavor Base
In the same pan, toss in the scallion whites, minced garlic, and grated fresh ginger. Give it a good stir and let these aromatics sizzle for just 1–2 minutes until fragrant—you’ll know when they’re ready because your kitchen will suddenly smell incredible!
Step 4: Make the Sauce
Now, pour in the soy sauce, oyster sauce, rice vinegar, honey, and crushed red pepper flakes (if using). Stir everything together so the flavors meld into a glossy sauce, scraping up any bits stuck to the bottom for maximum flavor.
Step 5: Combine and Finish
Return the chicken to the pan and toss to coat every piece in that luscious scallion-studded sauce. Stir and cook for another 2–3 minutes, making sure everything is heated through and evenly glazed. Just before serving, remove from the heat and stir in the sliced scallion greens—this last step locks in their vibrant color and fresh flavor. Serve hot!
How to Serve Scallion Chicken
Garnishes
A sprinkle of toasted sesame seeds or chopped peanuts is the perfect finishing touch, adding a delightful crunch and a hint of nutty flavor. If you feel extra-fancy, an extra scattering of fresh scallion greens over the top really makes the dish look restaurant-worthy!
Side Dishes
Scallion Chicken is fantastic over a steaming bowl of jasmine or short-grain rice, but don’t stop there—try it atop rice noodles or alongside a simple stir-fried veggie like bok choy or broccoli. The mild sauce is incredibly versatile, so mix it up based on what you love (or what’s in your fridge).
Creative Ways to Present
For a fun twist, serve Scallion Chicken in lettuce cups for a lighter, hand-held option that’s perfect for parties. Or, pile it high on top of fried rice for a bougie, takeout-inspired dinner at home. Don’t be afraid to add extra scallions for a burst of freshness!
Make Ahead and Storage
Storing Leftovers
Place any leftover Scallion Chicken in an airtight container and keep it in the fridge for up to three days. The flavors will continue to mingle and develop, making for an even tastier lunch the next day.
Freezing
You can freeze Scallion Chicken for up to two months. Spoon it into freezer-safe containers in single servings for easy weeknight heat-and-eat dinners. Just let it thaw overnight in the fridge before reheating for best results.
Reheating
For the best texture, reheat Scallion Chicken gently in a skillet over medium heat, stirring until hot and bubbly. If using a microwave, cover loosely with a lid and stir halfway through to ensure even heating. Add a splash of water or broth if the sauce seems too thick.
FAQs
Can I use chicken breast instead of thighs for Scallion Chicken?
Absolutely! Chicken breasts work beautifully and will still turn out tender, especially when coated with cornstarch as described. Just be careful not to overcook them, as breasts dry out faster than thighs.
Is Scallion Chicken spicy?
Not as written, but you can easily dial up the heat by adding extra crushed red pepper flakes or a drizzle of chili oil. The recipe is delightfully mild, which makes it great for kids too.
What’s the best way to prep scallions for this dish?
Slice the scallions, keeping the whites and greens separate. The whites go into the pan early for a deep savory flavor, while the greens are added at the very end for a burst of color and freshness.
Can I double the sauce for extra flavor?
Absolutely—if you love your Scallion Chicken extra saucy, simply double the ingredients for the sauce. It’s perfect for soaking into rice or mopping up with bread.
How do I keep the chicken pieces from sticking to the pan?
Make sure your pan is hot before adding the chicken, and don’t crowd it—if needed, cook in batches. Also, that cornstarch coating really helps prevent sticking while giving a lovely golden exterior.
Final Thoughts
Give Scallion Chicken a try the next time you want a quick, satisfying dinner that’s bursting with fresh flavor. You’ll fall in love with how easy and delicious it is—trust me, it just might become your new weeknight go-to!
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Scallion Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Non-Vegetarian
Description
Scallion Chicken is a classic Asian stir-fry dish that features tender chicken pieces coated in a flavorful sauce with the fresh taste of scallions. This quick and easy recipe is perfect for a delicious weeknight meal.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon cornstarch
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 4 scallions, sliced (whites and greens separated)
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/4 teaspoon crushed red pepper flakes (optional)
Chicken:
Stir-Fry:
Instructions
- Prepare Chicken: Toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
- Cook Chicken: Heat vegetable oil and sesame oil in a large skillet or wok. Add the chicken and cook until golden brown and cooked through. Set aside.
- Make Sauce: In the same pan, sauté scallion whites, garlic, and ginger. Add soy sauce, oyster sauce, rice vinegar, honey, and red pepper flakes.
- Combine: Return the chicken to the pan and coat in the sauce. Cook until heated through. Stir in scallion greens.
- Serve: Serve hot over rice or noodles.
Notes
- For extra crunch, garnish with toasted sesame seeds or chopped peanuts.
- This dish pairs well with steamed broccoli or bok choy.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6 g
- Sodium: 670 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
