This Quick Scallion Chicken is a weeknight dinner dream! It’s incredibly fast to make, uses simple ingredients, and delivers a huge punch of flavor. Tender chicken pieces are stir-fried with a generous amount of scallions, creating a savory and slightly sweet dish that’s perfect for serving over rice or noodles. I love the simplicity of this recipe and how the scallions really shine. It’s a great way to use up leftover chicken or to whip up a satisfying meal in minutes.
Why You’ll Love This Scallion Chicken
- Fast and Easy: Ready in under 20 minutes, this recipe is perfect for busy weeknights.
- Simple Ingredients: You probably already have most of the ingredients in your pantry.
- Flavorful: The combination of soy sauce, oyster sauce, and scallions creates a delicious savory sauce.
- Versatile: Serve it over rice, noodles, or even in lettuce wraps.
Ingredients for Scallion Chicken
Here’s what you’ll need to make this quick and easy dish. The full list with measurements is in the recipe card below.
Chicken and Seasoning
- Chicken thighs, cut into small pieces (Meat)
- Scallion, chopped (Vegetable)
- Oil (for cooking)
- Soy sauce (Condiment)
- Dark soy sauce (Condiment)
- Oyster sauce (Condiment)
- Black pepper powder (Spice)
- Corn starch (Thickener)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Scallion Chicken recipe as is, but here are a few ideas for variations:
- Add Vegetables: Toss in some sliced bell peppers, mushrooms, broccoli florets, or snow peas for added nutrients and flavor.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of your favorite hot sauce.
- Use Chicken Breast: Substitute boneless, skinless chicken breasts for the thighs, but be careful not to overcook them.
- Add Ginger: Add a teaspoon of grated ginger to the pan along with the scallion whites for a more pronounced ginger flavor.
- Sesame Seeds: Garnish the finished dish with toasted sesame seeds for added flavor and texture.
How to Make Scallion Chicken
Let me show you how easy it is to make this Quick Scallion Chicken:
Prepare the Chicken
- First, I mix the chicken thigh pieces with soy sauce, oyster sauce, pepper, and cornstarch in a bowl.
- I let it marinate for 10 minutes to allow the flavors to meld. While it’s marinating, I chop the scallions, separating the white parts from the green parts.
Pan-Fry the Chicken
- I add the chicken pieces to a non-stick pan with oil over medium heat.
- I pan-fry the chicken until it’s fully cooked.
Add Scallions
- I add the white parts of the scallions to the pan and cook until they’re softened. If I’m using larger chicken pieces or pieces with bones, I cover the pan with a lid and cook until the chicken is thoroughly cooked.
- Finally, I add the green parts of the scallions and stir for 10-20 seconds, just until they’re wilted.
Serve
- I sprinkle more pepper powder or scallions on top, if desired, and serve the scallion chicken hot with rice or noodles.
Tips and Tricks for the BEST Scallion Chicken
Here are a few of my tips for making this dish a success:
- Use Chicken Thighs: Chicken thighs are more flavorful and stay juicier than chicken breasts.
- Don’t Overcrowd the Pan: Cook the chicken in a single layer to ensure it browns properly. Work in batches if necessary.
- Use a Non-Stick Pan: A non-stick pan will prevent the chicken from sticking and make cleanup easier.
- Don’t Overcook the Scallions: Add the green parts of the scallions at the very end and cook them just until they’re wilted.
How to Serve
This Scallion Chicken is delicious served over:
- Rice: White rice, brown rice, or fried rice are all great options.
- Noodles: Serve it over your favorite noodles, like lo mein, udon, or rice noodles.
- Lettuce Wraps: For a low-carb option, serve it in lettuce cups.
Make Ahead and Storage
You can marinate the chicken ahead of time and store it in the refrigerator for up to 24 hours. Leftover scallion chicken can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or in the microwave.
FAQs about Scallion Chicken
- Can I use chicken breast instead of thighs?
- Yes, you can, but chicken thighs are more flavorful and less likely to dry out.
- Can I make this without the oyster sauce?
- The oyster sauce adds a lot of umami flavor, but you can substitute it with hoisin sauce or more soy sauce.
- Can I add other vegetables?
- Absolutely! Feel free to add your favorite stir-fry vegetables.
Enjoy this Quick Scallion Chicken! It’s a flavorful, easy, and satisfying meal that’s perfect for any night of the week.
Print
Quick Scallion Chicken
- Prep Time: 25
- Cook Time: 15
- Total Time: 40
- Yield: 4 1x
- Category: Main Course
- Cuisine: Asian-Inspired
Description
This quick and flavorful Scallion Chicken features tender chicken pieces stir-fried with a generous amount of scallions for a simple yet satisfying dish.
Ingredients
- 400g (about 14 ounces) boneless, skinless chicken thighs, cut into small pieces
- 2 cups scallions (green onions), chopped, white and green parts separated
- 4 tablespoons cooking oil (vegetable, canola, or peanut oil)
- 2 tablespoons soy sauce
- 1/2 tablespoon dark soy sauce
- 1/2 tablespoon oyster sauce
- 1/2 teaspoon black pepper powder (or more, to taste)
- 2 tablespoons cornstarch
Instructions
- Marinate Chicken: In a medium bowl, combine the chicken pieces with the soy sauce, dark soy sauce, oyster sauce, black pepper, and cornstarch. Mix well to coat the chicken evenly. Let it marinate for at least 10 minutes.
- Prepare Scallions: While the chicken is marinating, chop the scallions, keeping the white and green parts separate.
- Pan-Fry Chicken: Heat the oil in a large non-stick skillet or wok over medium heat. Add the marinated chicken and pan-fry until fully cooked and lightly browned, stirring occasionally.
- Add Scallions: Add the white parts of the scallions to the skillet with the chicken. Cook, stirring frequently, until the scallions soften slightly. If using larger chicken pieces or bone-in chicken, cover the pan with a lid and cook until the chicken is cooked through.
- Finish and Serve: Add the green parts of the scallions to the skillet. Stir for 10-20 seconds, just until they wilt slightly. Remove from heat.
- Serve.
Notes
- Chicken Thighs: Chicken thighs are recommended for this recipe because they are more flavorful and less likely to dry out than chicken breasts. However, you can use chicken breasts if you prefer.
- Dark Soy Sauce: Dark soy sauce adds a richer color and flavor to the dish, but you can substitute it with regular soy sauce if needed.
- Oyster Sauce: If you don’t have oyster sauce, you can substitute it with hoisin sauce or a mixture of soy sauce and a pinch of sugar.
- Serving Suggestions: Serve this scallion chicken over steamed rice or noodles.
- Add-ons Add some vegetables.