Scallion Chicken: Quick & Tender Weeknight Dinner (Print Version)
Flavorful Scallion Chicken Recipe brings juicy chicken and bright scallions together for an easy, satisfying meal. Perfect for busy weeknights.
# 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 Ingredients
01 -
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 -
1 tbsp vegetable oil, plus more if needed
→ Fresh Aromatics
03 -
1 large bunch fresh scallions, chopped (whites and greens separated)
04 -
1 inch fresh ginger, grated
05 -
4-5 cloves garlic, minced
→ Flavor Boosters
06 -
1/4 cup low-sodium soy sauce
07 -
2 tbsp rice vinegar
08 -
1 tbsp white sugar
09 -
1 tbsp cornstarch
10 -
1 tsp sesame oil
→ Finishing Touches
11 -
Salt and freshly ground black pepper, to taste
12 -
Optional: Toasted sesame seeds for garnish
# Instructions:
01 -
First things first, get that chicken ready for our Flavorful Scallion Chicken Recipe! I usually pat the boneless, skinless chicken thighs super dry with paper towels – this is key for getting a good sear, trust me. Then, cut them into bite-sized pieces, maybe 1-inch chunks. I always forget to season them with salt and pepper *before* searing, so don't be like me; give them a good sprinkle now! You want them ready to soak up all that goodness.
02 -
Next, heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When it's shimmering, toss in your grated fresh ginger and minced garlic. Oh, that smell! It’s one of my favorite kitchen moments, honestly. Sauté them for about 30 seconds until they’re fragrant – don't let them burn, or you'll get a bitter taste, which I've done more times than I care to admit. Keep an eye on them, they go from fragrant to burnt surprisingly fast!
03 -
Push the aromatics to one side of the pan, then add your chicken pieces in a single layer. Don't overcrowd the pan, hon, or it'll steam instead of sear, and we want beautiful golden-brown bits for our Flavorful Scallion Chicken! Let them cook for 3-4 minutes per side until nicely browned. I usually peek to make sure they're getting that lovely crust. This step builds so much flavor, don't rush it!
04 -
While the chicken is searing, quickly whisk together your soy sauce, rice vinegar, sesame oil, cornstarch, and white sugar in a small bowl. Make sure that cornstarch is fully dissolved – I once had a clump settle at the bottom and ended up with a slightly uneven sauce, which was a minor tragedy. This is where all the magic happens for our Flavorful Scallion Chicken sauce; it's going to be so shiny and delicious!
05 -
Once the chicken is browned, pour that beautiful sauce mixture over everything in the pan. Stir it all together, making sure every piece of chicken is coated. Bring the sauce to a gentle simmer, and watch it thicken right before your eyes – it’s so satisfying! This usually takes just a minute or two. The aroma fills the kitchen, and it’s genuinely hard not to just grab a spoon and taste test everything right then and there.
06 -
Finally, stir in most of your chopped fresh scallions, reserving a few for garnish. Cook for another minute, just until they're slightly wilted but still bright green. You want them to retain some of their fresh crunch for our Flavorful Scallion Chicken. Remove from heat, plate it up, and sprinkle those reserved scallions over the top for a final flourish. Look at that, you did it! A beautiful, flavorful meal, ready to enjoy.
# Notes:
01 -
Don't overcrowd the pan, it's a lesson I learned the hard way for crispy chicken.
02 -
This sauce holds up beautifully in the fridge for a few days, perfect for meal prep.
03 -
Tried it with pork once, and honestly, it was pretty good! A solid alternative.
04 -
Serve over fluffy rice to soak up all that incredible sauce, trust me on this.
# Equipment Needed:
01 -
Large skillet or wok
02 -
whisk
03 -
cutting board
04 -
knife
# Nutrition (Per Serving):
Calories: 400-450
Total Fat: 20-25g
Total Carbohydrate: 25-30g
Protein: 35-40g