Scallion Chicken Recipe

There are some dishes that instantly transport you, evoking warmth, comfort, and pure, unadulterated deliciousness. For my family, Scallion Chicken is unequivocally one of those dishes. I remember the first time I made it, skeptical that something seemingly so simple could pack such a flavorful punch. The kitchen filled with the intoxicating aroma of sizzling ginger, garlic, and, of course, heaps of vibrant green onions. My husband, usually reserved in his culinary praise, took one bite and declared it “restaurant-worthy.” My kids, often picky eaters, surprisingly devoured their portions, asking for seconds – a rare and treasured occurrence! Since that first success, Scallion Chicken has become a cherished staple in our weeknight rotation. It’s incredibly fast to whip up after a long day, relies on pantry-friendly ingredients, and delivers a consistently satisfying, savory-sweet experience that never fails to impress. The tender, juicy chicken coated in that glossy, aromatic sauce, punctuated by the fresh bite of scallions… it’s simply divine. This recipe isn’t just about feeding the family; it’s about creating those small moments of shared joy around the dinner table, one flavorful bite at a time. I’m thrilled to share my perfected version with you, confident it will become a favorite in your home too.

The Ultimate Scallion Chicken Recipe: Ingredients You’ll Need

This recipe focuses on creating layers of flavor, starting with a simple marinade for the chicken and finishing with a vibrant, aromatic sauce. The key is using plenty of fresh scallions and balancing the savory, sweet, and aromatic elements. Here’s what you’ll need for approximately 4 servings:

For the Chicken & Marinade:

• Boneless, Skinless Chicken: 1.5 lbs (about 680g) – Thighs are highly recommended for flavor and tenderness, but breasts work too. Cut into 1-inch bite-sized pieces.
• Cornstarch: 2 Tablespoons – Creates a light coating that helps with browning and slightly thickens the sauce.
• Soy Sauce: 1 Tablespoon – Use regular or low-sodium soy sauce for the marinade’s savory base.
• Shaoxing Wine (or Dry Sherry): 1 Tablespoon – Adds depth and authentic flavor. Dry sherry is a common substitute. You can use chicken broth if avoiding alcohol.
• Sesame Oil: 1 teaspoon – Toasted sesame oil provides a nutty aroma.
• White Pepper: ½ teaspoon (or Black Pepper) – White pepper offers a distinct, slightly earthier heat common in Chinese cuisine.

For the Scallion Sauce & Stir-Fry:

• Scallions (Green Onions): 1 large bunch (about 8-10 stalks) – This is the star! Separate the white/light green parts from the dark green parts. Thinly slice the whites/light greens on a diagonal, and cut the dark green tops into 1-2 inch segments. You’ll want about 1.5 cups total sliced scallions.
• Neutral Cooking Oil: 3 Tablespoons (divided) – Such as canola, grapeseed, peanut, or vegetable oil. Needed for searing the chicken and blooming the aromatics.
• Fresh Ginger: 1.5 Tablespoons, minced – About a 1.5-inch piece. Fresh ginger is crucial for its pungent aroma.
• Fresh Garlic: 3-4 cloves, minced – Adjust to your preference, but don’t skimp!
• Soy Sauce: 3 Tablespoons – Forms the savory backbone of the final sauce. Again, regular or low-sodium.
• Water or Chicken Broth: ¼ cup (60ml) – Helps create the sauce consistency. Broth adds a bit more flavor.
• Sugar (or Honey/Maple Syrup): 1.5 teaspoons – Balances the saltiness of the soy sauce. Adjust to your taste. Granulated, brown sugar, honey, or maple syrup all work.
• Sesame Oil: 1 teaspoon – Added at the end for a final burst of nutty aroma.
• Optional: Red Pepper Flakes: ¼ – ½ teaspoon – If you like a touch of heat.

Equipment:

• Large Wok or Skillet
• Mixing Bowls (for marinade and sauce)
• Cutting Board & Sharp Knife
• Measuring Spoons & Cups
• Spatula or Wok Chan

Step-by-Step Instructions for Perfect Scallion Chicken

Follow these detailed steps carefully to achieve tender chicken and a beautifully balanced, aromatic scallion sauce. The process involves marinating, searing, and then bringing everything together quickly.

Step 1: Prepare and Marinate the Chicken

1. Cut the Chicken: Ensure your chicken (thighs or breasts) is cut into uniform, bite-sized pieces, roughly 1-inch cubes. Consistency in size ensures even cooking. If using chicken breasts, slicing thinly against the grain can also improve tenderness. Pat the chicken pieces thoroughly dry with paper towels. Removing excess moisture is key to getting a good sear rather than steaming the chicken.
2. Combine Marinade Ingredients: In a medium-sized bowl, combine the cornstarch, 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine (or sherry/broth), 1 teaspoon of sesame oil, and ½ teaspoon of white pepper.
3. Mix the Marinade: Whisk these ingredients together until the cornstarch is fully dissolved and the mixture is smooth. There should be no lumps.
4. Marinate the Chicken: Add the dried chicken pieces to the bowl with the marinade. Toss gently but thoroughly, ensuring every piece is evenly coated. The cornstarch mixture should form a light, slightly sticky layer around the chicken.
5. Rest: Let the chicken marinate at room temperature for at least 15-20 minutes. If prepping ahead, you can cover and refrigerate it for up to an hour (let it sit at room temp for 15 minutes before cooking if refrigerated). This marinating time allows the flavors to penetrate the chicken and the cornstarch to work its magic, helping create a tender result and a slightly crisp exterior when seared.

Step 2: Prepare the Aromatics and Sauce

1. Prepare Scallions: Wash the scallions thoroughly. Trim off the root ends. Separate the white and light green parts from the dark green tops. Thinly slice the white/light green parts on a diagonal – these have a stronger onion flavor and will be cooked slightly longer. Cut the dark green tops into larger, 1-to-2-inch segments – these are more delicate and added towards the end for fresh flavor and color. Keep the white/light green parts and dark green parts separate for now.
2. Prepare Ginger and Garlic: Peel the fresh ginger using the edge of a spoon or a peeler. Mince it finely. Peel the garlic cloves and mince them finely as well. Fresh aromatics are non-negotiable for the best flavor profile in this dish.
3. Mix the Sauce: In a small bowl, whisk together the 3 tablespoons of soy sauce, ¼ cup of water or chicken broth, and 1.5 teaspoons of sugar (or honey/maple syrup) until the sugar is completely dissolved. Set this sauce mixture aside near your cooking station. Having it ready ensures the stir-frying process goes smoothly and quickly.

Step 3: Cook the Chicken

1. Heat the Wok/Skillet: Place your wok or large, heavy-bottomed skillet over high heat. Allow it to get properly hot – you should feel the heat radiating strongly when you hold your hand a few inches above the surface. A hot pan is crucial for achieving a good sear on the chicken.
2. Add Oil: Add 2 tablespoons of the neutral cooking oil to the hot wok. Swirl the wok to coat the bottom evenly. The oil should shimmer slightly when it’s hot enough. If it starts smoking excessively, reduce the heat slightly.
3. Sear the Chicken (in batches): Carefully add about half of the marinated chicken pieces to the hot oil in a single layer. Do not overcrowd the pan. Overcrowding lowers the temperature, causing the chicken to steam instead of sear, resulting in a grey, rubbery texture. Let the chicken cook undisturbed for 2-3 minutes, until the bottom is nicely browned and slightly crispy.
4. Continue Cooking: Use a spatula to flip the chicken pieces and cook the other side for another 2-3 minutes, stirring occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
5. Remove Chicken: Once cooked, use a slotted spoon or spider to transfer the chicken to a clean plate or bowl. Set aside.
6. Repeat: Add the remaining 1 tablespoon of oil to the wok if needed (it might be dry after the first batch). Let it heat up again, then add the remaining chicken and cook it using the same method (sear, flip, cook through). Transfer the second batch of cooked chicken to the plate with the first batch.

Step 4: Stir-Fry Aromatics and Finish the Dish

1. Sauté Aromatics: Reduce the heat under the wok slightly to medium-high. There should still be some residual oil in the wok; if it looks dry, add another teaspoon of oil. Add the minced ginger and minced garlic to the wok. Stir-fry constantly for about 30-45 seconds until they become highly fragrant. Be careful not to burn the garlic, which can turn bitter.
2. Cook Scallion Whites: Add the sliced white and light green parts of the scallions to the wok. Continue to stir-fry for about 1-2 minutes, until they soften slightly and release their aroma, infusing the oil with their flavor. If using optional red pepper flakes, add them now and stir-fry for another 15-20 seconds.
3. Return Chicken and Add Sauce: Pour the prepared sauce mixture (soy sauce, water/broth, sugar) into the wok. Bring it to a simmer, scraping up any browned bits (fond) stuck to the bottom of the wok – these add great flavor! Return the cooked chicken pieces (and any accumulated juices from the plate) to the wok. Toss everything together to coat the chicken evenly with the simmering sauce.
4. Add Scallion Greens and Sesame Oil: Add the reserved dark green scallion segments to the wok. Drizzle the final 1 teaspoon of toasted sesame oil over everything. Toss quickly for about 30-60 seconds, just until the green scallion tops wilt slightly but retain their vibrant color and fresh bite. The sauce should have thickened slightly from the residual cornstarch on the chicken. If you prefer a thicker sauce, you can add a small slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and simmer briefly until thickened, but the marinade’s cornstarch is often sufficient.
5. Serve Immediately: Remove the wok from the heat. Taste and adjust seasoning if necessary (more soy sauce for saltiness, a pinch more sugar for sweetness). Transfer the Scallion Chicken to a serving platter immediately.

Nutritional Information (Estimated)

Please note that these values are estimates and can vary based on specific ingredients used (e.g., type of oil, cut of chicken, sodium content of soy sauce) and exact portion sizes.

• Servings: This recipe yields approximately 4 servings.
• Calories Per Serving: Roughly 400-500 calories per serving (when served without rice or noodles).

Breakdown Estimate (Per Serving):

• Protein: 35-45g (Primarily from chicken)
• Fat: 20-25g (From oil, chicken thighs if used, sesame oil)
• Carbohydrates: 10-15g (Mainly from cornstarch, sugar, scallions, soy sauce)

This dish provides a significant amount of protein. Using chicken breast instead of thighs will slightly reduce the fat and calorie content. Using low-sodium soy sauce can significantly reduce the sodium content.

Preparation and Cooking Time

Understanding the time commitment helps plan your meal effectively. This dish comes together relatively quickly once the prep is done.

• Preparation Time: 20-25 minutes (Includes chopping chicken and vegetables, mincing aromatics, mixing marinade and sauce, and marinating time)
• Cooking Time: 15-20 minutes (Includes searing chicken in batches and stir-frying)
• Total Time: Approximately 35-45 minutes

This timing makes Scallion Chicken an excellent option for a flavorful weeknight dinner.

How to Serve Your Delicious Scallion Chicken

Scallion Chicken is versatile and pairs wonderfully with various accompaniments. Here are some serving suggestions to create a complete and satisfying meal:

• With Steamed Rice:
  • Jasmine Rice: The classic pairing. Fluffy, fragrant jasmine rice is perfect for soaking up the savory scallion sauce.
  • Brown Rice: A healthier, whole-grain option with a nuttier flavor and chewier texture.
  • Short-Grain Rice: Japanese or Korean style short-grain rice offers a slightly sticky texture that complements the dish well.
• With Noodles:
  • Egg Noodles: Stir-fried or boiled Chinese egg noodles provide a satisfyingly chewy base.
  • Rice Noodles: Wide flat rice noodles (like Ho Fun) or thinner vermicelli noodles offer a gluten-free alternative.
  • Udon Noodles: Thick, chewy Japanese udon noodles are substantial and hold the sauce well.
• Alongside Vegetables:
  • Steamed Broccoli or Gai Lan (Chinese Broccoli): Simple steamed greens provide a fresh, slightly bitter contrast to the rich sauce. Drizzle with a little oyster sauce or sesame oil if desired.
  • Sautéed Bok Choy: Quickly stir-fried baby bok choy with a touch of garlic complements the flavors.
  • Blanched Green Beans: Crisp-tender green beans add color and crunch.
  • Simple Cucumber Salad: A refreshing, vinegary cucumber salad can cut through the richness of the dish.
• Garnishes:
  • Extra Fresh Scallions: Sprinkle thinly sliced raw scallion greens over the top just before serving for an extra burst of freshness and visual appeal.
  • Toasted Sesame Seeds: Adds a subtle nutty flavor and texture.
  • Cilantro Sprigs: Offers a fresh, herbaceous note if you enjoy cilantro.
• As Part of a Larger Spread:
  • Serve Scallion Chicken alongside other Chinese-inspired dishes like Egg Drop Soup, Vegetable Stir-Fry, Mapo Tofu, or Spring Rolls for a family-style feast.
• For Meal Prep:
  • Portion the cooked Scallion Chicken with rice or quinoa into individual containers for easy grab-and-go lunches throughout the week. Reheat gently to avoid overcooking the chicken.

Pro Tips for Elevating Your Scallion Chicken

Take your Scallion Chicken from great to absolutely phenomenal with these five professional tips:

1. Don’t Skip the Marinade (and Pat Chicken Dry!): The simple marinade does double duty: it tenderizes the chicken slightly (especially helpful for breast meat) and the cornstarch creates that desirable light coating for browning and sauce-thickening. Crucially, patting the chicken dry before marinating ensures the marinade adheres properly and, more importantly, allows the chicken to sear beautifully instead of steaming in its own moisture when it hits the hot pan. This step is vital for texture.
2. Master the Scallion Separation: Treat the white/light green parts and the dark green parts of the scallions differently. The firmer white/light green bases have a more pungent onion flavor and benefit from being added earlier with the ginger and garlic, allowing their flavor to mellow and infuse the oil. The delicate dark green tops should be added right at the very end – they wilt quickly and adding them last preserves their fresh, sharp flavor, bright color, and slight crunch, providing a crucial layer of freshness to the finished dish.
3. High Heat & No Overcrowding: Achieving that “wok hei” (breath of the wok) character at home relies on high heat and searing the chicken properly. Get your wok or skillet smoking hot before adding the oil. Most importantly, cook the chicken in batches. Dumping all the chicken in at once drastically lowers the pan temperature, leading to pale, boiled/steamed chicken. Give the pieces space to make contact with the hot surface – this develops the delicious Maillard reaction browning and prevents sogginess.
4. Use Fresh Ginger and Garlic: While convenient, pre-minced jarred garlic and ginger paste simply lack the vibrant, potent aromatic punch of fresh. The zesty brightness of freshly minced ginger and the sharp bite of fresh garlic are fundamental to the flavor profile of Scallion Chicken. Take the extra minute or two to mince them yourself – the difference is significant.
5. Balance the Sauce & Taste Before Serving: The sauce is simple, but balance is key. Taste the sauce after combining it with the chicken and scallions but before plating. Does it need a touch more saltiness (a splash more soy sauce)? A bit more sweetness (a tiny pinch more sugar or drop of honey)? Maybe a little more liquid if it’s too thick (a tablespoon of water or broth)? Adjusting seasoning at the end ensures the final dish perfectly suits your palate. Don’t forget the final drizzle of toasted sesame oil off-heat for that signature nutty aroma.

Frequently Asked Questions (FAQ) about Scallion Chicken

Here are answers to some common questions about making this Scallion Chicken recipe:

1. Q: Can I use chicken breast instead of chicken thighs?
   • A: Absolutely! Chicken breast works well in this recipe. To keep it tender, be sure to cut it into uniform bite-sized pieces (slicing thinly against the grain can help) and, most importantly, do not overcook it. Chicken breast cooks faster than thighs, so reduce the searing time slightly and check for doneness (165°F/74°C internal temperature). The marinade will also help keep it moist.
2. Q: Can I make this recipe gluten-free?
   • A: Yes, you can easily adapt this recipe to be gluten-free. Use a gluten-free soy sauce alternative like Tamari or coconut aminos in both the marinade and the sauce. Ensure your Shaoxing wine substitute (like dry sherry or broth) is gluten-free, or simply use gluten-free chicken broth. Cornstarch is naturally gluten-free, so no change is needed there. Always double-check labels on your specific ingredients.
3. Q: Is this Scallion Chicken recipe spicy? How can I adjust the heat?
   • A: As written, this recipe is savory and aromatic, not significantly spicy (unless you use a lot of white pepper, which has a unique heat). To add spice, you can incorporate ¼ to ½ teaspoon (or more, to taste) of red pepper flakes when you sauté the ginger and garlic. Alternatively, you could add a teaspoon of chili garlic sauce or Sriracha to the sauce mixture, or serve with chili oil on the side.
4. Q: Can I prepare parts of this dish ahead of time?
   • A: Yes, you can do some prep in advance to save time later. You can chop the chicken, prepare the marinade, and combine them, storing the marinating chicken covered in the refrigerator for up to an hour (or even a few hours, though longer isn’t necessary). You can also chop the scallions, ginger, and garlic and store them in separate airtight containers in the fridge. The sauce components can be measured out and mixed (except perhaps dissolving the sugar right before using). However, the actual cooking (searing chicken, stir-frying) is best done just before serving for optimal texture and freshness.
5. Q: How do I store and reheat leftovers?
   • A: Store leftover Scallion Chicken in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a skillet over medium-low heat with a splash of water or chicken broth to prevent drying out, stirring occasionally until heated through. Alternatively, you can microwave it in short bursts (e.g., 60-90 seconds), stirring in between, until warm. Be careful not to overheat, as this can make the chicken tough, especially if using chicken breast. The scallions will lose some of their freshness upon reheating, but the dish will still be flavorful.