Description

This Scallion Chicken recipe delivers tender, savory chicken tossed with plenty of fresh scallions and a simple Asian-inspired sauce. Ready in about 20 minutes, it’s a reliable weeknight dish that balances rich umami notes with bright, oniony scallion freshness. The method is straightforward, making this a great recipe for cooks of all levels who want a fast, satisfying meal.

Ingredients for Scallion Chicken

Use the list below as your base — swap ingredients as needed for dietary preferences or availability.

• 400 g chicken thighs, cut into small pieces (substitute chicken breast for a leaner option)
• 2 cups scallions, chopped (separate white and green parts)
• 4 tablespoons neutral oil (canola, vegetable, or similar)
• 2 tablespoons soy sauce (low-sodium if you prefer)
• 1/2 tablespoon dark soy sauce (for color and depth)
• 1/2 tablespoon oyster sauce (optional; adds umami)
• 1/2 teaspoon black pepper, or to taste
• 2 tablespoons cornstarch (for a light coating that crisps when fried)

Optional substitutions

• For soy sauce: use tamari or coconut aminos to make the dish gluten-free.
• For oyster sauce: substitute mushroom sauce for a vegetarian-friendly, umami option.

How to Make Scallion Chicken – Step by Step

Step 1 — Prepare and marinate the chicken

Combine the chicken pieces with soy sauce, oyster sauce, black pepper, and cornstarch. Toss until the chicken is evenly coated. Let the mixture sit for about 10 minutes while you prepare the scallions. The cornstarch helps form a light crust when the chicken is cooked and keeps the sauce glossy.

Step 2 — Prepare the scallions

Trim and wash the scallions. Slice them thinly and keep the white and green sections separate: the white parts soften and release savory aroma early in cooking, while the green tops are added at the end for color and freshness.

Step 3 — Pan-fry the chicken

Heat the oil in a non-stick or well-seasoned skillet over medium-high heat. Add the marinated chicken in a single layer without overcrowding. Cook, turning occasionally, until pieces are golden and cooked through, about 6–8 minutes depending on size. Work in batches if necessary so the chicken browns rather than steams.

Step 4 — Add the scallions

When the chicken is nearly done, add the white parts of the scallions and stir-fry for 2–3 minutes until they soften and become aromatic. Add the green parts and continue to cook just 10–20 seconds more so they remain bright and tender-crisp.

Step 5 — Serve

Transfer the scallion chicken to a serving dish. Optionally sprinkle extra black pepper or more chopped scallions on top. Serve hot with steamed rice, noodles, or wrapped in lettuce leaves for a lighter option.

Helpful Tips

• Choose fresh scallions: Fresh green tops give the dish its signature brightness.
• Marinating: Even a short 10-minute marinade improves flavor and helps the cornstarch adhere for a better crust.
• Timing the scallions: Add green parts at the end to preserve color and texture.
• High heat for browning: Use medium-high heat to brown the chicken quickly without drying it out.
• Make it spicy: Add red pepper flakes, Sriracha, or sliced fresh chiles when you add the scallion whites if you like heat.

Serving Suggestions

Scallion Chicken pairs beautifully with steamed jasmine rice, fried rice, or simple stir-fried noodles. For a balanced plate, serve with a side of steamed or stir-fried vegetables, or a crisp Asian-style cucumber salad dressed with rice vinegar and sesame oil.

Nutritional Information (approximate)

This recipe is relatively low in carbohydrates and high in protein. Exact values depend on ingredient brands and portion size.

Calories: 370
Protein: 24 g
Carbohydrates: 6 g
Fat: 28 g
Fiber: 2 g
Vitamin C: ~15% of daily value

Values are approximate and will vary with specific ingredients and portions.

Storage and Leftovers

Store scallion chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave briefly. If the sauce has thickened, add a splash of water or a little broth while reheating to loosen it.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes. Chicken breast will make the dish leaner; reduce cooking time slightly to avoid drying the meat.

Is there a gluten-free option?

Yes. Replace soy sauce with tamari or coconut aminos and use a gluten-free oyster alternative or mushroom sauce.

Can I make this spicy?

Absolutely. Stir in red chili flakes, sliced chiles, or a bit of sriracha while cooking the scallions to add heat.

What else can I serve with scallion chicken?

Try rice, noodles, steamed greens, or wrap the chicken in lettuce leaves for a low-carb option.

Other Recipes You Might Like

• Ultimate Cowboy Casserole with Cornbread – a hearty meal
• Chicken-Stuffed Crescent Rolls – easy and delicious
• Chicken Jerusalem – a savory, aromatic chicken dish

In Conclusion

Scallion Chicken is a fast, flavorful recipe that fits into busy schedules without sacrificing taste. With simple ingredients and a short cook time, it makes a dependable weeknight dinner. Try it as written or adapt the sauces and spice level to match your preferences.