Name: Scallion Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 2 boneless, skinless chicken breasts, sliced thin; 2 tbsp soy sauce; 1 tbsp cornstarch; 1 tbsp sesame oil; 3 tbsp vegetable oil; 4 scallions, finely chopped; 2 cloves garlic, minced; 1 tbsp grated ginger; 2 tbsp soy sauce; 1 tbsp oyster sauce (optional); 1 tsp sugar; 1/4 tsp black pepper; 2 tbsp water

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Scallion Chicken is one of those simple meals I turn to when I want something flavorful without spending hours in the kitchen. I combine tender slices of chicken with a fragrant scallion-infused sauce that coats every bite beautifully. I love serving it over warm rice or noodles to soak up all that savory goodness.

Scallion Chicken

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

2 boneless, skinless chicken breasts, sliced thin

2 tablespoon soy sauce

1 tablespoon cornstarch

1 tablespoon sesame oil

For the Scallion Sauce:

3 tablespoon vegetable oil

4 scallions, finely chopped

2 cloves garlic, minced

1 tablespoon grated ginger

2 tablespoon soy sauce

1 tablespoon oyster sauce (optional)

1 teaspoon sugar

¼ teaspoon black pepper

2 tablespoon water

Directions

I start by marinating the chicken. I toss the thinly sliced chicken breasts with soy sauce, cornstarch, and sesame oil, making sure each piece is evenly coated. I let it sit for about 15 minutes so the flavors can absorb and the cornstarch helps tenderize the meat.

Next, I heat 1 tablespoon of oil in a pan over medium-high heat. I cook the chicken for about 4–5 minutes per side, until it turns golden and is cooked through. Once done, I remove it from the pan and set it aside.

To make the scallion sauce, I heat the remaining 2 tablespoons of oil in the same pan. I add the chopped scallions, minced garlic, and grated ginger, sautéing them for 1–2 minutes until fragrant. Then I stir in soy sauce, oyster sauce if I am using it, sugar, black pepper, and water. I let the sauce cook for another minute so everything blends together.

Finally, I return the chicken to the pan and toss it in the sauce until every piece is well coated. I serve it hot over rice or noodles and sometimes sprinkle extra scallions on top for added freshness.

Servings and timing

This recipe makes about 4 servings.

I usually spend about 10 minutes preparing the ingredients and 15 minutes cooking, so the total time comes to around 25 minutes. It is perfect for a quick lunch or an easy dinner.

Variations

I sometimes swap chicken breasts for boneless chicken thighs when I want a juicier texture. If I like a little heat, I add a pinch of red pepper flakes or a drizzle of chili oil to the sauce. For extra vegetables, I toss in sliced bell peppers, snap peas, or broccoli during the sautéing step. When I want a gluten-free version, I use tamari instead of regular soy sauce and make sure the oyster sauce is gluten-free or leave it out.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the chicken gently in a pan over medium heat with a splash of water to loosen the sauce. I can also microwave it in short intervals, stirring in between, to prevent the chicken from drying out.

If I want to freeze it, I let the dish cool completely and store it in a freezer-safe container for up to 2 months. I thaw it overnight in the refrigerator before reheating.

FAQs

Can I make this dish ahead of time?

Yes, I can cook the chicken and prepare the sauce ahead of time. I store them together in the refrigerator and reheat just before serving.

What can I serve with Scallion Chicken?

I love serving it over steamed white rice, brown rice, or noodles. I also enjoy pairing it with simple stir-fried vegetables or a light cucumber salad.

Can I use dried ginger instead of fresh?

I prefer fresh ginger for the best flavor, but if I do not have it, I use a small pinch of ground ginger. I keep in mind that dried ginger is more concentrated.

How do I know when the chicken is fully cooked?

I make sure the chicken is no longer pink in the center and reaches an internal temperature of 165°F (74°C). The outside should be lightly golden.

Can I double the sauce?

Absolutely. If I like extra sauce for my rice or noodles, I simply double the sauce ingredients while keeping the cooking method the same.

Conclusion

Scallion Chicken is a flavorful, comforting dish that I can prepare quickly with simple ingredients. I love how the aromatic scallion sauce transforms tender chicken into something truly satisfying. Whether I make it for a weeknight dinner or meal prep for the next day, it always turns out delicious and dependable.

📖 Recipe:

Scallion Chicken

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Halal

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Description

Scallion Chicken is a quick and flavorful dish featuring tender slices of chicken coated in a fragrant scallion, garlic, and ginger sauce. Perfect served over rice or noodles for a satisfying weeknight meal.

Instructions

In a bowl, toss the sliced chicken breasts with 2 tablespoon soy sauce, cornstarch, and sesame oil until evenly coated. Let marinate for 15 minutes.
Heat 1 tablespoon of vegetable oil in a pan over medium-high heat. Cook the chicken for 4–5 minutes per side until golden and fully cooked. Remove from the pan and set aside.
In the same pan, heat the remaining 2 tablespoons of vegetable oil. Add scallions, garlic, and ginger, and sauté for 1–2 minutes until fragrant.
Stir in 2 tablespoon soy sauce, oyster sauce (if using), sugar, black pepper, and water. Cook for 1 minute to combine flavors.
Return the cooked chicken to the pan and toss until evenly coated in the sauce. Serve hot over rice or noodles.