Scallion Chicken Recipe Quick, Easy & Full of Flavor! 🥢

Introduction

Did you know that the average home cook spends over 60 minutes preparing a weeknight dinner? In today’s fast-paced world, who has that kind of time? That’s where this incredible scallion chicken recipe comes to the rescue. If you’re looking for a fast, flavor-packed dish that delivers restaurant-quality taste without the fuss, you’ve found your new kitchen staple. This recipe is more than just a meal; it’s a solution to the eternal question of what to cook that’s both delicious and efficient. With tender, juicy chicken, a generous heap of fresh, aromatic scallions, and a savory-sweet sauce inspired by the best of Asian flavors, this dish is engineered for satisfaction in under 30 minutes. Let’s dive into why this simple yet spectacular recipe will become your go-to for bringing bold, Asian-inspired flavors to your table with absolutely zero stress.

Ingredients List

Gathering your ingredients is the first step to flavor town. Here’s everything you’ll need, along with handy substitutions and notes on why each component matters.

• For the Chicken:
  • 1.5 lbs (680g) boneless, skinless chicken thighs or breasts – Thighs are recommended for their superior juiciness and flavor that stands up to high-heat cooking. Breasts work for a leaner option but require careful timing to avoid dryness.
  • 2 tablespoons soy sauce – The salty, umami backbone. Use tamari for a gluten-free version.
  • 1 tablespoon Shaoxing wine or dry sherry – Adds a subtle, complex sweetness and helps tenderize. Substitute with a splash of chicken broth if needed.
  • 1 tablespoon cornstarch – The secret to that velvety, restaurant-style texture on the chicken. It creates a light crust and helps the sauce cling beautifully.
  • 1 teaspoon sesame oil – A nutty, aromatic fragrance that whispers “authenticity.”
• For the Sauce:
  • 1/3 cup low-sodium soy sauce – Low-sodium gives you control over the salt level.
  • 3 tablespoons oyster sauce – The flavor powerhouse! It’s thick, savory, and slightly sweet. For a vegetarian version, use mushroom stir-fry sauce.
  • 2 tablespoons honey or brown sugar – Honey provides a floral sweetness, while brown sugar offers a deeper molasses note. Choose based on your pantry.
  • 2 tablespoons rice vinegar – The essential bright, tangy counterpoint that balances the richness.
  • 2 cloves garlic, minced – Non-negotiable for aromatic depth.
  • 1 teaspoon freshly grated ginger – Adds a warm, zesty kick that cuts through the sauce.
  • 1/4 cup water or chicken broth – Adjusts the sauce consistency.
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry) – For that glossy, perfectly thickened finish.
• For Cooking & Garnish:
  • 2 tablespoons neutral oil (like avocado or vegetable) – High smoke point is key for searing.
  • 1 large bunch scallions (about 8-10), cut into 2-inch pieces – You’ll use both the white and green parts. The white ends offer a sharper onion flavor, while the greens provide a fresh, grassy finish.
  • Toasted sesame seeds and extra sliced scallions for garnish – For visual appeal and a final flavor boost.

Timing

One of the biggest selling points of this scallion chicken is its incredible speed. Let’s break down the timeline and see how it compares to the average weeknight recipe.

That’s right—just 20 minutes from fridge to table. Compared to the average 60-minute dinner recipe, this scallion chicken saves you a whopping 40 minutes. That’s enough time to unwind, set the table, or help the kids with homework. The efficiency comes from minimal prep (just chopping scallions and mincing garlic/ginger) and a fast, high-heat cooking method that locks in flavor without sacrificing tenderness.

This vibrant, saucy scallion chicken is ready in just 20 minutes, proving that fast food can be incredibly flavorful and homemade.

Step-by-Step Instructions

Follow these simple, actionable steps for perfect results every single time.

Step 1: Prepare the Chicken

Start by cutting your chicken into uniform, bite-sized pieces—about 1-inch cubes. This ensures quick, even cooking. Place the chicken in a medium bowl and add the 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing wine, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Now, get your hands in there! Massage the marinade into the chicken for about 30 seconds. This isn’t just mixing; you’re helping the cornstarch coat every piece evenly, which is the key to that desirable velvety texture. Let it sit while you prep the sauce—5 minutes is enough.

Step 2: Make the Sauce

In a small bowl or measuring cup, whisk together all the sauce ingredients: the 1/3 cup soy sauce, oyster sauce, honey, rice vinegar, minced garlic, and grated ginger. Whisk until the honey is fully dissolved. In a separate tiny bowl, make your cornstarch slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of water. Have this ready by the stove. This “mise en place” (everything in its place) is what makes the 10-minute cook time possible and stress-free.

Step 3: Cook the Chicken

Heat a large skillet, wok, or non-stick pan over medium-high heat. Add the 2 tablespoons of neutral oil. Once the oil is shimmering hot (a piece of scallion should sizzle immediately), add the marinated chicken in a single layer. Let it sear undisturbed for 2-3 minutes to develop a golden-brown crust. This step builds flavor! Then, stir-fry for another 3-4 minutes until the chicken is cooked through and no longer pink in the center. Remove the chicken with a slotted spoon to a clean plate, leaving any oil and juices in the pan.

Step 4: Combine and Serve

In the same pan, add the chopped scallions. Stir-fry for just 60-90 seconds until they are vibrant and slightly softened but still have a bit of crunch. Pour in your pre-mixed sauce. Let it come to a simmer—you’ll see bubbles forming around the edges. Give your cornstarch slurry a quick re-stir and drizzle it into the simmering sauce while stirring constantly. Within 30-60 seconds, the sauce will transform from thin and watery to gloriously thick and glossy. Return the cooked chicken to the pan and toss everything together until each piece is luxuriously coated in the fragrant sauce. Remove from heat, garnish with toasted sesame seeds and extra scallion greens, and serve immediately.

Nutritional Information

This nutritional estimate is for one serving (based on 4 servings total). Values are approximate and can vary based on specific ingredients and portion sizes.

• Calories: ~320 kcal
• Protein: ~28g
• Carbohydrates: ~18g
• Dietary Fiber: ~1g
• Sugars: ~12g
• Fat: ~14g
• Saturated Fat: ~2.5g
• Sodium: ~1200mg (Using low-sodium soy sauce helps manage this)

Healthier Alternatives

Want to lighten things up without losing flavor? These simple swaps keep the dish delicious while aligning with your nutritional goals.

• Reduce Sodium: Use liquid aminos or coconut aminos instead of soy sauce. They offer a similar umami profile with significantly less sodium.
• Cut Sugar: Swap honey for a zero-calorie sweetener like monk fruit syrup, or simply reduce the amount by half. The oyster sauce provides plenty of inherent sweetness.
• Leaner Protein: Opt for chicken breast instead of thighs. To prevent dryness, cut the pieces slightly larger and reduce the initial sear time by 1 minute.
• More Veggies: Bulk up the dish with additional fiber and nutrients by tossing in a handful of sliced bell peppers, broccoli florets, or snap peas when you stir-fry the scallions.
• Oil-Free Sauté: For an ultra-lean version, use a high-quality non-stick pan and substitute the oil with 1/4 cup of vegetable broth or water for the initial chicken cook. You won’t get the same sear, but the flavor from the sauce will still shine.

Serving Suggestions

This scallion chicken is incredibly versatile. Here are my favorite ways to plate it up for a complete, satisfying meal.

• The Classic: Serve over a fluffy bed of steamed jasmine or white rice. The rice soaks up the extra sauce beautifully.
• For a Low-Carb Feast: Spoon it over cauliflower rice or a mix of zucchini noodles (“zoodles”). The sauce clings well to these veggie bases.
• Noodle Lover’s Dream: Toss it with cooked lo mein noodles, udon, or even spaghetti for a quick fusion pasta dish.
• As Part of a Spread: This chicken pairs wonderfully with simple sides like a crisp cucumber salad, steamed edamame, or a quick miso soup for a more expansive Asian-inspired dinner.

Common Mistakes

Avoid these pitfalls to ensure your scallion chicken is perfect on the first try.

• Crowding the Pan: Adding all the chicken at once lowers the pan temperature, causing the chicken to steam instead of sear. Cook in batches if your pan isn’t large enough for a single layer.
• Overcooking the Scallions: They should be wilted but still bright green with a slight crunch. Adding them too early turns them mushy and dull.
• Adding Cornstarch Directly to the Sauce: Always mix cornstarch with a cold liquid (water) first to create a slurry. Adding it directly will result in clumpy, uneven thickening.
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