If you’re searching for a perfectly balanced, easy weeknight meal that bursts with flavor, Scallion Chicken deserves a spot in your rotation. The tender chicken, kissed by a savory, aromatic sauce and topped with crisp scallions, makes this dish remarkably satisfying, whether served over fluffy rice or slippery noodles. Scallion Chicken is a dinner you’ll want to return to, again and again—simple to prepare, yet layered with irresistible Asian-inspired flavors that make each bite irresistibly craveable.
Ingredients You’ll Need
With just a handful of essentials, you can achieve incredible results—the key is how each ingredient adds its own magic to the mix. The fresh aromatics, umami-rich sauces, and touch of sweetness deliver the taste, color, and texture that make Scallion Chicken so special.
- Boneless, skinless chicken thighs or breasts (1 1/2 pounds): Opt for thighs for extra juiciness or breasts for a leaner result; both taste amazing.
- Vegetable oil (1 tablespoon): Offers a neutral cooking base, perfect for browning the chicken without overpowering the flavors.
- Sesame oil (1 tablespoon): Adds a rich nuttiness—don’t skip it if you want that signature Asian aroma.
- Scallions (4, cut into 1-inch pieces): These bring a fresh, sweet bite along with their vibrant green pop.
- Garlic (2 cloves, minced): Essential for savory depth and aromatic appeal.
- Fresh ginger (1 teaspoon, grated): Offers a zesty brightness—grate it fresh for maximum kick.
- Soy sauce (3 tablespoons): Delivers saltiness and color; tamari works for gluten-free needs.
- Oyster sauce (1 tablespoon): Adds complex umami and a subtle sweetness; you’ll taste the difference.
- Rice vinegar (1 tablespoon): Brings a delicate tang that balances the richness of the sauce.
- Brown sugar (1 teaspoon): Just enough to bring out the savory and keep every bite balanced.
- Black pepper (1/4 teaspoon): Adds a hint of gentle heat and complexity.
- Water or chicken broth (1/4 cup): Pulls everything together and creates a luscious sauce.
- Cornstarch (1 teaspoon, optional): For a glossy, thickened sauce—combine with water before adding.
- Sesame seeds (optional, for garnish): Sprinkle on top for crunch and visual flair.
How to Make Scallion Chicken
Step 1: Whisk Up the Flavor-Packed Sauce
Start by combining the soy sauce, oyster sauce, rice vinegar, brown sugar, black pepper, and water or chicken broth in a small bowl. Whisk well to dissolve the sugar and blend those savory and subtle sweet notes. This simple sauce is the backbone of a truly memorable Scallion Chicken, ready to cling to every morsel.
Step 2: Sear the Chicken to Juicy Perfection
Heat both vegetable and sesame oils in a large skillet or wok over medium-high heat until shimmering. Add your chicken pieces in an even layer, letting them brown on all sides for 5 to 7 minutes. The goal? Golden, flavorful edges and tender, cooked-through centers. Remove the chicken and set it aside—don’t wipe out the pan; you’ll want those little browned bits!
Step 3: Sauté the Aromatics and Scallions
If the pan needs it, add a splash more oil. Toss in your minced garlic, fresh ginger, and those vibrant scallion pieces. Sauté for just 1 to 2 minutes—enough to unleash their fragrance without losing their texture. This is where the kitchen starts smelling truly irresistible!
Step 4: Bring It All Together with the Sauce
Return the browned chicken to the pan and pour over that bold, glossy sauce. Stir well so every piece gets coated and let everything simmer together for 2 to 3 minutes, allowing the flavors to marry and the chicken to soak up the sauce. If you like your sauce a little thicker, dissolve the cornstarch in a tablespoon of water and stir it in, simmering for a minute or so until luscious and velvety.
Step 5: Plate and Garnish
Serve your Scallion Chicken piping hot, finished with a generous sprinkle of sesame seeds if you wish. Get ready to dig in—there’s a reason this dish racks up rave reviews at dinner tables everywhere!
How to Serve Scallion Chicken
Garnishes
A final flourish can make your Scallion Chicken unforgettable. Scatter sesame seeds or a few extra sliced scallions over the top for a textural and visual lift. For a fresh kick, a dash of chili flakes or even a drizzle of sriracha paints a bold, spicy streak across the plate.
Side Dishes
There’s nothing quite like spooning Scallion Chicken over a bed of steaming jasmine rice or nestling it next to slurpable lo mein noodles. Quick stir-fried veggies, such as bok choy or snap peas, work beautifully to complement the dish’s savory notes without overpowering them.
Creative Ways to Present
Hosting friends? Serve your Scallion Chicken in lettuce cups for a fun, hands-on twist, or try rolling it up in thin pancakes like a riff on classic Asian wraps. You could also top a rice bowl with the chicken and throw on some pickled veggies for extra color and zing.
Make Ahead and Storage
Storing Leftovers
Scallion Chicken keeps beautifully in the fridge for up to three days. Cool it completely, then store in an airtight container. The flavors actually deepen as it sits, making it an even more satisfying leftovers lunch the next day.
Freezing
If you find yourself with extras, Scallion Chicken freezes well. Allow it to cool, transfer to freezer-safe containers or zip bags, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture.
Reheating
To reheat, gently warm the chicken in a skillet with a splash of water or broth, covering it to retain moisture. The microwave works too, but go low and slow to prevent the chicken from drying out. Finish with fresh garnishes for that just-cooked feel.
FAQs
Can I use chicken breast instead of thighs in Scallion Chicken?
Absolutely! Chicken breast is a great option if you want a leaner result. Just keep an eye on the cooking time to avoid overcooking, as breasts tend to dry out faster than thighs.
How can I make Scallion Chicken gluten-free?
Simply swap the soy sauce for tamari or a certified gluten-free soy sauce, and check that your oyster sauce is also gluten-free. The rest of the ingredients are naturally gluten-free!
What vegetables pair well with Scallion Chicken?
Crisp veggies like bok choy, snow peas, or broccoli complement the savory profile beautifully. You can toss them in during the sauté step or serve them as a simple side stir-fry.
Can I make Scallion Chicken spicy?
Definitely! Add a pinch of chili flakes to the sauce, toss in sliced fresh chilies with the scallions, or drizzle finished plates with sriracha for a customizable heat level.
What’s the best way to thicken the sauce?
If you prefer a thicker sauce, whisk the cornstarch with a little cold water to make a slurry and add it towards the end of cooking. Simmer for another minute until glossy—you’ll have that classic, clingy stir-fry texture.
Final Thoughts
If you’re looking to add a punch of flavor and color to your dinner table, this Scallion Chicken is sure to wow friends and family alike. Give it a try—you might just discover it becomes your go-to dinner for both busy nights and special occasions.
Print
Scallion Chicken Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Scallion Chicken is a quick and flavorful Asian-inspired dish that features tender chicken pieces stir-fried with scallions, garlic, and ginger in a savory soy-based sauce. Serve over rice or noodles for a satisfying meal.
Ingredients
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
For the Sauce:
- 4 scallions (cut into 1-inch pieces)
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 1/4 teaspoon black pepper
- 1/4 cup water or chicken broth
- 1 teaspoon cornstarch (optional, for thickening)
- sesame seeds for garnish (optional)
Instructions
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, brown sugar, black pepper, and water or broth. Set aside.
- Cook the Chicken: Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5–7 minutes until browned and cooked through. Remove the chicken and set aside.
- Sauté Aromatics: In the same pan, sauté the garlic, ginger, and scallions for 1–2 minutes until fragrant and slightly softened.
- Combine and Simmer: Return the chicken to the pan, pour in the sauce, stir well to coat, and simmer for 2–3 minutes.
- Thicken the Sauce: Optionally, mix the cornstarch with water and stir into the sauce to thicken.
- Serve: Garnish with sesame seeds and serve hot.
Notes
- Serve over steamed rice or noodles.
- You can substitute tamari for soy sauce to make this gluten-free.
- Add chili flakes or sriracha for heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 125mg
