Scallion Chicken Recipe

If you’re on the hunt for a lightning-fast, flavor-packed dinner, you absolutely have to try Scallion Chicken! With savory marinated chicken tossed in a glossy sauce and bursting with crisp, vibrant scallions, this stir-fry brings together the perfect mix of tender, juicy meat and fresh aromatics. The best part? It comes together in under half an hour and feels like pure comfort on a plate, making it an unbeatable weeknight staple that everyone craves.

this Recipe

Ingredients You’ll Need

Scallion Chicken celebrates uncomplicated ingredients that come together to create layers of bold flavor and irresistible texture. Every item in this lineup is chosen for its essential contribution, so don’t skip a thing—they all play a delicious role.

• Chicken thighs or breasts: Opt for boneless, skinless pieces—thighs add a bit more juiciness, but breasts work beautifully if you prefer leaner meat.
• Soy sauce: This is your salty, umami backbone; use a good quality sauce for deeper flavor.
• Oyster sauce: Brings a unique richness and a touch of sweetness that ties the whole dish together.
• Hoisin sauce: Adds a gentle sweetness and a touch of tang, making the entire stir-fry pop with flavor.
• Sesame oil: Just a little imparts a nutty, toasty depth—don’t skip or substitute this one!
• Cornstarch: Helps lock in moisture in the chicken and gives the sauce its signature silky finish.
• White pepper: Lighter and slightly citrusy compared to black pepper—it subtly lifts the dish.
• Vegetable oil: Perfect for high-heat stir-frying without adding flavor of its own.
• Garlic: Gives the initial hit of aroma—always use fresh for best results.
• Ginger: Adds warmth and brightness, essential for that classic Asian stir-fry zing.
• Scallions: Five to six is ideal; their dual use (whites for savoriness, greens for color and freshness) makes Scallion Chicken shine.
• Water: Just a splash helps steam and mix the flavors while keeping the chicken perfectly moist.

How to Make Scallion Chicken

Step 1: Marinate the Chicken

In a medium bowl, combine your bite-sized chicken pieces with the soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, and white pepper. Give it all a good stir until the chicken is evenly coated and the marinade clings to every surface. This quick soak (just 10–15 minutes) infuses the meat with savory-sweet goodness and helps keep it moist and flavorful once it hits the pan.

Step 2: Sauté Aromatics

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once it’s shimmering hot, toss in the minced garlic and ginger. Stir them for about 30 seconds, just until they’re fragrant—this is when your kitchen will start to smell absolutely incredible, signaling that Scallion Chicken magic is underway!

Step 3: Cook the Chicken

Scoop in your marinated chicken and spread it into an even layer. Let it sear without stirring for a minute to develop some caramelization, then continue to stir-fry for 5–6 minutes until the pieces are just cooked through and glossy from the marinade. The chicken should be golden with crisp edges and still wonderfully juicy inside.

Step 4: Add Scallions and Water

Toss in the scallion whites and pour in 2 tablespoons of water. Stir-fry for another 1–2 minutes; the water creates a little steam, ensuring the scallions turn perfectly tender but still retain a slight crunch. This is the signature step where Scallion Chicken earns its name, as the aromatics infuse the dish right at the end.

Step 5: Finish with Scallion Greens

Finally, add those bright green scallion tops and stir-fry everything for just 30 seconds more. You want the greens to wilt slightly yet stay vibrant. Turn off the heat and get ready to serve immediately, letting the fresh flavors take center stage.

How to Serve Scallion Chicken

Garnishes

To make Scallion Chicken restaurant-worthy at home, sprinkle a pinch of toasted sesame seeds for crunch and eye appeal, or add a splash of extra scallion greens for extra color. If you like a bit of heat, a few thinly sliced red chilies look gorgeous and bring a subtle kick.

Side Dishes

This dish pairs like a dream with a scoop of fluffy steamed jasmine rice or a tangle of warm noodles, soaking up every drop of the luscious sauce. Keep it traditional, or round out the meal with simple sauteed greens, stir-fried bok choy, or lightly steamed broccoli for crunch and balance.

Creative Ways to Present

Get playful! Try serving Scallion Chicken inside fresh lettuce cups for a cool, crunchy twist, or pile it on top of a grain bowl with roasted veggies for a nourishing lunch. You can even wrap leftovers in a soft tortilla with pickled carrots for a fusion-inspired lunch wrap that’s miles from boring.

Make Ahead and Storage

Storing Leftovers

Scallion Chicken keeps surprisingly well if you have leftovers (though don’t count on it!). Transfer to an airtight container and refrigerate for up to three days. The flavors meld even more overnight, making the next-day meal extra satisfying.

Freezing

If you’d like to get ahead on meal prep, let your cooked Scallion Chicken cool completely, then transfer it to a freezer-safe container. Freeze for up to two months. When you’re ready for a quick dinner, thaw overnight in the fridge and reheat as directed below.

Reheating

For best texture, reheat Scallion Chicken gently in a skillet over medium heat, adding a splash of water to loosen the sauce if needed. Microwave works, too—just do it in short 30-second bursts and stir so the chicken stays juicy and the scallions don’t get overcooked.

FAQs

Can I substitute chicken thighs for breasts in Scallion Chicken?

Absolutely! Both work beautifully in this recipe. Thighs give the dish more juiciness and a touch of richness, while breasts make it a bit lighter. Use whichever you prefer or have on hand.

Is it possible to add more vegetables?

Definitely—Scallion Chicken is wonderfully flexible! Sliced bell peppers, mushrooms, or snap peas are delicious additions. Just toss them in with the scallion whites and stir-fry until tender-crisp.

What type Main Course

I love regular light soy sauce for a classic all-purpose punch. If you only have low sodium, give it a taste and add a pinch of salt if needed. Avoid using dark soy sauce, as it may overpower the balance of flavors and darken the dish too much.

Can I prepare the marinade ahead of time?

Yes! You can mix the marinade up to a day in advance and keep it in the fridge. For max flavor, toss the chicken in just 10–15 minutes before cooking so it doesn’t get too soft from the sauces.

How do I avoid overcooking the scallions?

The secret is to separate the whites and greens, adding the greens right at the end for just 30 seconds. This keeps them vibrant and crisp, giving your Scallion Chicken its signature fresh texture and pop of color.

Final Thoughts

I hope you’re as excited as I am to bring Scallion Chicken into your dinner rotation! It’s fast, vibrant, and brimming with cozy flavor—truly the type of dish you’ll come back to again and again. Give it a try, and I can’t wait to hear how it becomes a new favorite at your table!

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