Easy Scallion Chicken: My Go-To Weeknight Wonder (Print Version)

Whip up this Easy Scallion Chicken Recipe for a weeknight dinner that feels like a hug! My simple, flavorful take on a classic. You'll love it!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian-Inspired
Dietary: Dairy-Free

# Ingredients:

→ Main Players

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1 large bunch scallions (about 8-10), white and light green parts separated from dark green tops, chopped

→ Aromatic & Flavor Boosters

03 - 2-inch piece fresh ginger, minced (about 1 tbsp)
04 - 4-5 cloves garlic, minced (about 1.5 tbsp)

→ Sauce Essentials

05 - 1/2 cup low-sodium soy sauce
06 - 2 tbsp rice vinegar
07 - 1 tbsp toasted sesame oil (plus more for finishing)
08 - 2 tbsp cornstarch (divided)
09 - 1 tbsp vegetable oil
10 - 1/2 tsp sugar (optional, for balance)

→ Finishing Touches

11 - 1 tsp sesame seeds, for garnish (optional)

# Instructions:

01 - First things first, let's get that chicken ready for your amazing Easy Scallion Chicken. I usually pat my boneless, skinless chicken thighs super dry with paper towels; this helps them get a beautiful sear later. Then, I cut them into bite-sized pieces, maybe about 1-inch chunks. Toss them in a bowl with a tablespoon of soy sauce and a teaspoon of cornstarch. This little step, honestly, makes the chicken incredibly tender. I sometimes forget to do this and the chicken doesn't have that lovely silky texture, so don't be like me!
02 - Now for the heart of our Easy Scallion Chicken: the sauce! In a medium bowl, whisk together the remaining soy sauce, rice vinegar, a splash of sesame oil, and another teaspoon of cornstarch. Give it a good whisk until there are no lumps. I also add a tiny pinch of sugar here, just to balance the flavors. This is where you can totally taste it and adjust, maybe a bit more vinegar if you like it tangy, or more soy if you want it saltier. Make it yours!
03 - This is where the kitchen starts to smell amazing! Mince your fresh ginger and garlic – seriously, the fresher, the better. Then, chop most of your scallions, separating the white and light green parts from the darker green tops. The white parts go in with the ginger and garlic for cooking, and the vibrant green tops are for a fresh finish. I always chop extra scallions because I'm a bit obsessed with them in this Easy Scallion Chicken, they add so much flavor and color!
04 - Heat a large skillet or wok over medium-high heat with a tablespoon of vegetable oil. Once it's shimmering, add your marinated chicken in a single layer. Don't overcrowd the pan, or it won't get that lovely golden-brown crust! I usually do this in two batches, it's worth the extra minute, trust me. Sear for about 3-4 minutes per side until beautifully browned. This step is crucial for flavor, so don't rush it like I did one time, and ended up with pale, sad chicken. Once browned, remove the chicken and set it aside.
05 - In the same skillet, add a tiny bit more oil if needed, then toss in your minced ginger, garlic, and the white/light green parts of your scallions. Sauté for about a minute until fragrant – oh, the smell is just heavenly! Don't let them burn, though; a gentle sizzle is what we're after. This step creates the aromatic foundation for our Easy Scallion Chicken, so let those flavors bloom. I'm always tempted to just eat this part with a spoon, honestly!
06 - Return the seared chicken to the skillet. Give your prepared sauce a quick re-whisk (the cornstarch can settle!) and pour it over the chicken and aromatics. Stir gently to coat everything. Let it simmer for 2-3 minutes, stirring occasionally, until the sauce thickens and becomes glossy. It should cling beautifully to the chicken. Stir in the dark green scallion tops, a final drizzle of sesame oil, and a sprinkle of sesame seeds. Serve immediately and enjoy your delicious Easy Scallion Chicken!

# Notes:

01 - Always marinate the chicken a little longer if you can, it makes such a difference, honestly.
02 - Leftovers are great for lunch, but reheat gently in a pan; the microwave can make the sauce a bit sad.
03 - No fresh ginger? A teaspoon of ground ginger works in a pinch, I've done it, it's just not quite as bright.
04 - Serve this over fluffy jasmine rice, it just soaks up all that amazing sauce perfectly.

# Equipment Needed:

01 - Large skillet or wok
02 - mixing bowls
03 - whisk
04 - cutting board
05 - knife

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 18-22g
Total Carbohydrate: 15-20g
Protein: 30-35g

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