Easy Scallion Chicken Recipe: Simple Weeknight Meal (Print Version)

Whip up this easy scallion chicken recipe for a flavorful, tender meal. Quick to make, it's a weeknight favorite that always satisfies.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Chinese-inspired
Dietary: Dairy-Free, Gluten-Free Adaptable

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1/2 cup fresh scallions (green onions), finely chopped, whites and greens separated

→ Flavor Boosters

03 - 2-inch piece fresh ginger, grated (divided)
04 - 4 cloves garlic, minced (divided)

→ Sauce Essentials

05 - 1/4 cup low-sodium soy sauce (or tamari for GF)
06 - 2 tbsp rice vinegar
07 - 1 tbsp sesame oil
08 - 1 tsp granulated sugar
09 - 1 tbsp cornstarch
10 - 2 tbsp cold water (for slurry)

→ Cooking & Finishing

11 - 1 tbsp vegetable oil
12 - Optional: toasted sesame seeds for garnish

# Instructions:

01 - First things first, let's get that chicken ready for this Easy Scallion Chicken Recipe. Grab your boneless, skinless chicken thighs and cut them into bite-sized pieces, maybe about 1-inch chunks. I find this size cooks evenly and quickly. Pop them into a bowl, then add about half of your minced ginger and garlic, along with a tablespoon of soy sauce. Give it a good toss to coat everything. Honestly, this is where I always forget to wash my hands thoroughly after handling raw chicken, so learn from my mistakes! Let it sit for at least 15 minutes while you get everything else ready. Sometimes, if I'm feeling super organized, I'll do this step in the morning.
02 - Now for the star of the show for this Easy Scallion Chicken Recipe—the sauce! In another bowl, combine the remaining minced ginger and garlic with your finely chopped scallions (both white and green parts!). Add the rest of the soy sauce, rice vinegar, sesame oil, and sugar. Give it a good whisk until the sugar dissolves. This is where the magic starts to happen; you'll smell that incredible fresh ginger and scallion aroma. I often taste it at this point and sometimes add a tiny bit more sugar if I want it sweeter, or a splash more vinegar for extra tang. Don't be afraid to experiment, it's your kitchen!
03 - Heat a large skillet or wok over medium-high heat. Add a good glug of vegetable oil. Once it's shimmering, carefully add your marinated chicken pieces in a single layer. Don't overcrowd the pan, or the chicken will steam instead of sear, and we want that lovely golden-brown crust! This step always fills my kitchen with such a delicious, savory smell. Let the chicken cook for about 3-4 minutes per side, until it’s beautifully browned. This is where I almost always get impatient and flip it too early, so try to resist! You want that good sear.
04 - Once your chicken is nicely browned, pour that amazing scallion-ginger sauce right over it. Oh, the sizzle! Stir everything together, making sure each piece of chicken is coated in that fragrant goodness. Bring the sauce to a gentle simmer, letting all those flavors meld together. Keep it going for about 3-5 minutes, or until the chicken is cooked through. I usually see the sauce bubbling happily around the chicken, and the smell is just divine. This is the part where I start to get really excited for dinner, honestly.
05 - In a small bowl, whisk together the cornstarch with a tablespoon or two of cold water until you have a smooth slurry. This is a crucial step for the Easy Scallion Chicken Recipe. Pour the slurry into the simmering sauce, stirring constantly. You'll notice the sauce start to thicken almost immediately, turning glossy and luscious. Keep stirring for another minute or so until it reaches your desired consistency. Be careful not to add too much cornstarch, or you'll end up with a very thick, almost gummy sauce—I've made that mistake more times than I care to admit!
06 - Remove your glorious Easy Scallion Chicken Recipe from the heat. I sometimes sprinkle a few extra fresh scallion greens over the top for a pop of color and freshness, and maybe a dash of toasted sesame seeds if I have them handy. The finished dish should look vibrant, smell absolutely incredible with all that ginger and scallion, and the chicken should be wonderfully tender and coated in a shiny, flavorful sauce. Serve it immediately over steamed rice or noodles. It’s truly a satisfying meal that I just love making for my family.

# Notes:

01 - Don't overcrowd the pan when searing; that's where I always mess up and steam the chicken instead of browning it.
02 - Leftovers store well for 3-4 days in the fridge; reheat gently in a skillet for best results.
03 - If you're out of rice vinegar, a tiny splash of apple cider vinegar can work, but expect a slightly sharper tang.
04 - Serving with extra fresh scallions and a sprinkle of toasted sesame seeds really makes the dish pop visually and texturally.

# Tools You'll Need:

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

# Nutrition Facts (Per Serving):

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

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