Quick & Easy Scallion Chicken Recipe: A Weeknight Favorite (Print Version)

Whip up this Easy Scallion Chicken Recipe for a flavorful weeknight meal. Tender chicken, aromatic scallions, and a savory sauce make it a family hit.

# Recipe Info:

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

# Ingredients:

→ Main Elements

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1 large bunch scallions (about 8-10), white and green parts separated and sliced
03 - 2 tablespoons fresh ginger, minced
04 - 4 cloves garlic, minced

→ Sauce Essentials

05 - 1/4 cup low-sodium soy sauce
06 - 2 tablespoons rice vinegar
07 - 1 tablespoon granulated sugar
08 - 1 teaspoon toasted sesame oil

→ Thickener & Oil

09 - 1 tablespoon cornstarch
10 - 2 tablespoons neutral oil (like canola or vegetable), divided

# Instructions:

01 - First things first, get all your chopping out of the way. Slice those chicken thighs into bite-sized pieces, mince the garlic and ginger, and separate the white and green parts of your scallions. For the sauce, grab a small bowl and whisk together the soy sauce, rice vinegar, sugar, and the cornstarch slurry (cornstarch mixed with a tablespoon of water). This is where I always forget to make the slurry first, and then I’m scrambling, trying to get it smooth without lumps! Set it aside; you'll need it soon.
02 - Heat a large skillet or wok over medium-high heat with a tablespoon of neutral oil. Once it's shimmering, add your chicken pieces in a single layer, making sure not to overcrowd the pan. We're looking for that beautiful golden-brown sear, about 3-4 minutes per side. This step is crucial for flavor, so don't rush it! I once tried to cram too much chicken in, and it just steamed instead of searing. Oops! Cook in batches if you need to, then remove the chicken and set it aside.
03 - Reduce the heat to medium. Add another splash of oil if your pan looks dry. Toss in the minced ginger and garlic, along with the white parts of your scallions. Sauté them for about 1 minute, until they’re super fragrant and you can smell that amazing aroma filling your kitchen. Don't let them burn, though! Burnt garlic is a tragedy, honestly.
04 - Pour your prepared sauce mixture into the pan with the aromatics. Whisk constantly as it comes to a gentle simmer. You’ll see it start to thicken almost immediately, becoming glossy and beautiful. This is the magic moment, the one that makes this Easy Scallion Chicken Recipe so good! If it gets too thick, a tiny splash of water or chicken broth will loosen it right up.
05 - Return the seared chicken to the pan, tossing it gently to coat every piece evenly with that glorious, thick sauce. Let it simmer for another 2-3 minutes, just to ensure the chicken is heated through and really soaking up all those incredible flavors. This is where the dish truly comes alive, and honestly, the smell is just divine!
06 - Remove the skillet from the heat. Stir in the toasted sesame oil (remember, add it at the end!). Now, sprinkle generously with the green parts of your scallions, and if you’re feeling fancy, a few sesame seeds for crunch. Serve this Easy Scallion Chicken Recipe immediately over steamed rice or noodles. The chicken should be incredibly tender, coated in a glossy, savory sauce with that fresh pop from the scallions. It’s a winner!

# Notes:

01 - Always make a cornstarch slurry *before* adding it to a hot pan; it prevents lumps every single time.
02 - Don't overcrowd the pan when searing chicken, or it won't brown properly—a mistake I made way too often!
03 - Taste and adjust the sauce before adding the chicken back in; sometimes it needs a tiny bit more sugar or a splash of vinegar.
04 - Adding a pinch of chili flakes to the sauce gives it a fantastic subtle kick.

# Tools You'll Need:

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

# Nutrition Facts (Per Serving):

Calories: 350 kcal
Total Fat: 18g
Total Carbohydrate: 15g
Protein: 30g

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