Flavorful Scallion Chicken: My Weeknight Winner (Print Version)

Whip up Flavorful Scallion Chicken for a quick, tender weeknight meal. My easy recipe brings vibrant ginger-scallion goodness to your table.

# Recipe Info:

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

# Ingredients:

→ Chicken & Marinade Base

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1 tbsp soy sauce (for marinade)
03 - 1 tbsp Shaoxing wine (for marinade)
04 - 1 tbsp cornstarch (for marinade)

→ Scallion-Ginger Sauce Essentials

05 - 1 large bunch scallions (about 8-10), white and light green parts separated from dark green, chopped
06 - 2 tbsp fresh ginger, minced
07 - 3 cloves garlic, minced
08 - 2 tbsp soy sauce (for sauce)
09 - 1 tbsp Shaoxing wine (for sauce)
10 - 1 tsp cornstarch (for sauce)
11 - 2 tbsp water
12 - 1/2 tsp white pepper

→ Flavor Boosters

13 - 1 tsp sesame oil
14 - 1 tbsp vegetable oil (for cooking)

→ Finishing Touches

15 - Cooked rice, for serving

# Instructions:

01 - First up, slice those boneless, skinless chicken thighs into bite-sized pieces. I find about 1-inch chunks work perfectly for quick cooking and soaking up all that amazing flavor. Toss the chicken with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a medium bowl. Give it a good mix with your hands – honestly, it's the best way to ensure every piece is coated. Let it sit for at least 15 minutes while you get everything else ready. This marinating step is key for tender chicken, truly.
02 - While the chicken hangs out, let's make the heart of our scallion-ginger sauce. In a small bowl, combine the remaining 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, 1/2 teaspoon white pepper, and 2 tablespoons water. Whisk it all together until it's smooth and there are no lumps of cornstarch. This is where I always taste a tiny bit to check the balance; sometimes I add a tiny splash more soy if I'm feeling extra savory. Don't worry if it looks a bit thin now; it'll thicken beautifully when it hits the hot pan.
03 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once it’s shimmering, add your minced ginger and garlic. Sauté them for about 30 seconds until they're fragrant – oh, that smell! It just instantly makes my kitchen feel warm and inviting. Then, toss in the white and light green parts of your chopped scallions. Stir-fry for another minute or two until they soften slightly. Don't let them brown too much; we want them vibrant and fresh for this dish.
04 - Push the aromatics to one side of the pan, then add the marinated chicken in a single layer. Let it sear undisturbed for 2-3 minutes until it gets a nice golden crust. This is where the magic happens for tender chicken! Resist the urge to poke it too soon; that crust is important. Then, flip the pieces and cook for another 2-3 minutes until they're mostly cooked through. I remember once I crowded the pan too much, and the chicken steamed instead of seared. Oops. Work in batches if your pan isn't huge.
05 - Now, stir the chicken and aromatics together. Give your prepared scallion-ginger sauce another quick whisk, then pour it over the chicken. Stir constantly as the sauce quickly thickens and coats all the chicken pieces. This happens fast, so be ready! You’ll see it transform from runny to glossy and clingy in just seconds. It’s such a satisfying moment, watching it come together. Make sure every piece of chicken is beautifully coated in that luscious sauce.
06 - Remove the skillet from the heat. Drizzle with 1 teaspoon of sesame oil and toss to combine. This adds that final, crucial layer of nutty aroma that elevates the whole dish. Taste and adjust seasoning if needed – sometimes I add another tiny splash of soy if I'm feeling it. Garnish generously with the dark green parts of your chopped scallions. Serve your Scallion Chicken immediately over hot steamed rice. It’s just so vibrant and comforting, you won't want to wait!

# Notes:

01 - Always let the chicken sear undisturbed for a few minutes; that's how you get a beautiful crust, not just sad steamed chicken.
02 - Don't overcook the chicken! Thighs are forgiving, but once the sauce thickens, pull it off the heat quickly to keep them juicy.
03 - Whisk the cornstarch slurry right before adding it to the pan, or it'll settle at the bottom and you'll get lumps. Trust me, I've been there.
04 - Serve this over fluffy jasmine rice to soak up all that incredible sauce – it just makes the meal perfect.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 20g
Protein: 35g

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