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.
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
Instructions
- In a bowl, toss the sliced chicken breasts with 2 tbsp 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 tbsp 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.
Notes
Substitute chicken thighs for a juicier texture.
Add red pepper flakes or chili oil for extra heat.
Toss in vegetables like bell peppers, snap peas, or broccoli for added nutrition.
For a gluten-free version, use tamari and gluten-free oyster sauce or omit it.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 85 mg
