Quick Scallion Chicken: Flavorful Chinese Dinner (Print Version)

Whip up quick scallion chicken, a flavorful Chinese dinner with tender chicken and aromatic scallions. So easy, it's 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: Chinese
Dietary: Dairy-Free, Gluten-Free (use tamari)

# Ingredients:

→ Main Players

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1 tbsp soy sauce (or tamari for gluten-free)

→ Flavor Foundations

03 - 1 tbsp fresh ginger, minced
04 - 3 cloves garlic, minced
05 - 1 tbsp vegetable oil

→ Sauce Essentials

06 - 3 tbsp soy sauce (or tamari)
07 - 1 tbsp rice vinegar
08 - 1 tsp toasted sesame oil
09 - 1 tbsp cornstarch mixed with 1 tbsp cold water (cornstarch slurry)

→ Fresh Finishes

10 - 1 bunch scallions, white and light green parts separated from dark green, thinly sliced

# Instructions:

01 - First things first, let's get that chicken ready for our Scallion Chicken. Pat those boneless, skinless chicken thighs really dry with paper towels—this is a critical step for a good sear, trust me. Slice them into bite-sized pieces, roughly 1-inch chunks. Now, grab a medium bowl and toss the chicken with a tablespoon of soy sauce and a teaspoon of cornstarch. Give it a good mix; you want every piece coated. This little trick helps tenderize the chicken and gives it a lovely texture. Oh, and don't forget to wash your hands after handling raw chicken, always!
02 - Next up, heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once it's shimmering, add your minced ginger and garlic. This is where the magic starts, the kitchen will begin to smell absolutely incredible! Stir-fry them for about 30 seconds, just until fragrant. Be careful not to burn them; burnt garlic is bitter and will definitely ruin the vibe of our Scallion Chicken. I once got distracted by a text and scorched them, had to start all over – oops!
03 - Now, add your marinated chicken pieces to the hot pan in a single layer. Don't overcrowd the pan, or the chicken will steam instead of sear, and we want some lovely golden-brown edges! You might need to do this in two batches, and that's totally fine. Let the chicken cook for about 3-4 minutes per side, until it's nicely browned and mostly cooked through. I always peek at the underside to make sure it's getting that beautiful color. This browning step is crucial for flavor in our Scallion Chicken.
04 - While the chicken is doing its thing, let's make that amazing sauce for our Scallion Chicken. In a small bowl, whisk together the remaining soy sauce, rice vinegar, sesame oil, and the cornstarch slurry (cornstarch mixed with a tablespoon of water). This ensures a smooth sauce without any lumps when it hits the hot pan. Sometimes I add a tiny pinch of sugar here too, just to balance the flavors, but that’s optional. Taste it! Adjust to your liking – a little more vinegar for tang, maybe?
05 - Once the chicken is browned, add the white and light green parts of your chopped scallions to the pan with the chicken. Stir-fry for about 1 minute until they soften slightly and release their aroma. Then, pour in your prepared sauce. Stir constantly as the sauce thickens; it happens pretty quickly! You'll see it transform from watery to glossy and clinging to the chicken. This is where the Scallion Chicken truly comes together, visually and aromatically.
06 - Remove the pan from the heat. Stir in the dark green parts of the scallions. They'll retain their fresh crunch and vibrant color, which looks so pretty! Give everything one last good toss to ensure all the chicken is coated. The Scallion Chicken should be glistening and smell absolutely divine. Serve immediately over steamed rice or noodles. Sometimes I sprinkle a few extra fresh scallion greens on top, just because they're so pretty and add that extra burst of freshness. Enjoy your hard work!

# Notes:

01 - Don't overcrowd the pan when searing the chicken; it's a mistake I made often, and it makes the chicken steam instead of brown.
02 - Always make a cornstarch slurry with cold water before adding it to hot liquid to prevent lumps!
03 - Fresh ginger and garlic are game-changers; dried just doesn't give this Scallion Chicken the same vibrant flavor.
04 - For extra flavor, let the chicken marinate for 20-30 minutes, or even overnight if you're meal prepping.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 10g
Protein: 45g

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