Flavorful Scallion Chicken Recipe: Quick Weeknight Delight (Print Version)
Whip up an easy, flavorful scallion chicken recipe that's perfect for busy weeknights. My simple stir-fry brings big taste with minimal fuss!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free
# Ingredients:
→ Main Ingredients for Scallion Chicken
01 -
1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 -
1 large bunch (about 6-8) fresh scallions, white and green parts separated and sliced
→ Flavor Boosters for Scallion Chicken
03 -
1 tbsp fresh ginger, grated
04 -
3-4 cloves garlic, minced
05 -
1/2 cup low-sodium soy sauce
06 -
2 tbsp rice vinegar
07 -
1 tsp toasted sesame oil
→ Pantry Staples & Thickener
08 -
2 tbsp cornstarch
09 -
2 tbsp water (for cornstarch slurry)
10 -
2 tbsp neutral oil (like canola or vegetable) for cooking
→ Seasoning
11 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
First things first, get your chicken ready. Pat those boneless, skinless thighs super dry – this is crucial for a good sear, trust me! Then, cut them into bite-sized pieces, maybe 1-inch chunks. I usually just eyeball it, but try to keep them somewhat uniform so they cook evenly. Toss them with a little salt and pepper, and a tiny bit of cornstarch if you want an extra crispy coating. This step always makes my hands a bit messy, but it’s worth it for the texture later!
02 -
Now for the magic sauce! In a small bowl, combine your low-sodium soy sauce, rice vinegar, a splash of water, and the cornstarch. Whisk it really well until there are no lumps of cornstarch left. This is where I always double-check because a lumpy sauce is just... sad. Set this aside. You'll also want to chop your scallions, separating the white and green parts, and mince your ginger and garlic. Having everything prepped makes the actual cooking a breeze, honestly.
03 -
Heat a large skillet or wok over medium-high heat with your neutral oil. When it's shimmering, add your chicken pieces in a single layer. Don't crowd the pan, or they'll steam instead of sear! Cook for about 3-4 minutes per side, until they're beautifully golden brown and cooked through. I love the smell of the chicken searing; it just fills the kitchen with anticipation. Remove the chicken from the pan and set it aside. Don't worry if there are some browned bits left in the pan – that's flavor!
04 -
Reduce the heat to medium. Add a tiny bit more oil if needed. Toss in the white parts of your chopped scallions, along with the minced ginger and garlic. Sauté for about 1 minute, until fragrant. Oh, that smell! It's one of my favorite parts of making this Scallion Chicken Recipe. Be careful not to burn the garlic, though; burnt garlic is a flavor no one wants. Keep stirring them around so they release all their amazing aromas without getting too dark.
05 -
Give your prepared sauce another quick whisk, just in case the cornstarch settled. Pour the sauce into the pan with the aromatics, stirring constantly. It'll thicken up pretty quickly, almost magically! Once it’s nice and glossy, return the seared chicken to the pan. Toss everything together, making sure every piece of chicken is coated in that delicious, savory sauce. This is where the dish really starts to come alive, and the flavors meld together beautifully.
06 -
Once the chicken is coated and heated through, turn off the heat. Stir in the green parts of your scallions and a drizzle of toasted sesame oil. The fresh scallions will soften slightly but retain their vibrant color and a bit of their bite, which is exactly what we want. The sesame oil adds that final, irresistible nutty aroma. Give it one last gentle toss, and your Scallion Chicken Recipe is ready to serve! It should look glossy and smell absolutely incredible. Enjoy that homemade goodness!
# Notes:
01 -
Always pat your chicken dry; it's the secret to a good sear and prevents it from steaming.
02 -
Mix your cornstarch slurry thoroughly before adding, or you'll get lumps!
03 -
Don't add the green parts of the scallions until the very end to keep them fresh and vibrant.
04 -
Serve over fluffy white rice to soak up all that delicious sauce!
# Tools You'll Need:
01 -
Large skillet or wok
02 -
mixing bowls
03 -
whisk
04 -
cutting board
05 -
knife
# Nutrition Facts (Per Serving):
Calories: 350 kcal
Total Fat: 18 g
Total Carbohydrate: 15 g
Protein: 30 g