SPREAD LOVE

Scallion Chicken

Name: Scallion Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 400g Chicken thighs (cut into small pieces); 2 cups Scallion (chopped); 4 tablespoons Oil; 2 tablespoons Soy sauce; 1/2 tablespoon Dark soy sauce; 1/2 tablespoon Oyster sauce; 1/2 teaspoon Black pepper powder; 2 tablespoons Corn starch

There’s something about the aroma of sizzling scallions and caramelized soy that brings the kitchen to life and feels like a warm family dinner from childhood. If you love simple, flavor-forward dishes that come together in minutes, this scallion chicken is exactly that kind of comfort — bright, savory, and endlessly adaptable. If you’ve enjoyed cozy oven-baked meals before, try pairing this with the textures of Baked Chicken Alfredo Stuffed Shells for another comforting weeknight option.

Why make this recipe
If you’re tired of takeout that’s too greasy, overly sweet, or too complicated to replicate at home, this scallion chicken is the answer: quick to cook, uses pantry staples, and delivers bright, balanced flavors that feel restaurant-worthy without fuss.

Ingredients

400g Chicken thighs (cut into small pieces)
2 cups Scallion (chopped)
4 tablespoons Oil
2 tablespoons Soy sauce
1/2 tablespoon Dark soy sauce
1/2 tablespoon Oyster sauce
1/2 teaspoon Black pepper powder
2 tablespoons Corn starch

Step-by-Step Guide to Making Scallion Chicken

Directions :

Heat oil in a skillet over medium-high heat.
Add chicken and cook until golden brown.
Stir in scallions and cook until wilted.
Add soy sauce, dark soy sauce, oyster sauce, and pepper; mix well.
Sprinkle corn starch to thicken the sauce; stir until combined.
Serve hot.

Expanded step-by-step notes and helpful timing cues:

Prep your ingredients first. Cut the chicken thighs into uniform small pieces so they cook evenly. Chop the scallions into roughly 1–1.5 inch lengths; include both the white and green parts for the best flavor contrast.
Heat the oil in a large skillet or wok over medium-high heat until it shimmers. You want it hot enough to sear but not smoke.
Add the chicken in a single layer and let it sit undisturbed for the first 1–2 minutes so it can develop a golden crust. Then stir and continue cooking until the chicken pieces are cooked through and slightly charred on the edges — about 6–8 minutes depending on size.
Toss in the scallions and stir-fry briefly. The heat will wilt the scallions and coax out their sweetness and aromatics without losing all of their fresh green color — about 1–2 minutes.
Pour in soy sauce, dark soy sauce, oyster sauce, and sprinkle in black pepper. Stir to coat the chicken evenly; taste and adjust (a pinch of sugar can soften overly salty soy sauces).
Sprinkle the corn starch over the pan in a thin layer and stir quickly; the starch will thicken the sauce and give it a glossy finish. If it’s too thick, splash in a tablespoon or two of water or stock to loosen.
Remove from heat and serve immediately so the scallions stay bright and the sauce clings to the chicken.

Why these steps matter

Searing first builds flavor through caramelization.
Adding scallions near the end keeps their color and freshness.
Corn starch creates a silky sauce that coats each piece of chicken without becoming gluey.

Storage Tips for Scallion Chicken

Refrigerator: Store in an airtight container for up to 3–4 days at 4°C (39°F) or below.
Freezer: Freeze flat in a freezer-safe container or bag for up to 2 months at -18°C (0°F). Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a skillet over medium heat until warmed through, adding a splash of water to recover sauce consistency; avoid microwaving on high for long periods to prevent rubbery chicken.

Serving Suggestions for Scallion Chicken

Serve over steamed jasmine or short-grain rice to soak up the sauce.
Toss with freshly cooked noodles and a drizzle of sesame oil for an easy noodle bowl.
Pair with simple sides like steamed bok choy, sautéed greens, or thin cucumber salad for freshness.
For a casual family meal, serve with warm tortillas or flatbreads for hand-held bites.
Garnish with toasted sesame seeds, a squeeze of lime, or a handful of cilantro for an extra lift.

Tips to make Scallion Chicken (Q&A style)
Q: How can I keep the chicken moist and tender?
A: Use chicken thighs rather than breasts — the extra fat keeps the meat juicy during high-heat cooking. Also avoid overcooking: remove from heat as soon as internal temperature reaches 74°C (165°F) or when juices run clear.

Q: My sauce thickens too quickly or becomes gluey. What can I do?
A: Sprinkle the corn starch evenly and stir quickly, and add a small amount of liquid (water, chicken stock, or even a splash of rice wine) if it thickens too much. Mix the cornstarch with an equal amount of water to make a slurry before adding if you prefer more control.

Q: Can I make this in advance?
A: Yes — cook the dish, then cool and refrigerate. Reheat gently in a skillet with a splash of water. Scallions will soften further but still taste great.

Variations

Citrus-Soy Twist: Add the zest and a squeeze of fresh orange or lime to brighten the sauce. Finish with a drizzle of toasted sesame oil for a fragrant finish.
Spicy Kick: Stir in 1/2–1 teaspoon of chili garlic sauce or a few pinches of red pepper flakes when adding the soy sauces.
Vegetarian Substitute: Replace chicken with firm tofu (pressed and cubed) and use vegetarian oyster sauce or a mushroom-based sauce for similar umami.
Crispy Version: Lightly coat the chicken pieces in a thin batter or cornstarch and shallow-fry until crisp before tossing with scallions and sauce to create a crispy, saucy contrast.

What makes this recipe special
This dish marries simplicity with deep, layered flavor: the savory combo of soy and oyster sauce delivers umami, while scallions add a fresh, slightly sweet onion note that keeps the dish lively. It’s an authentic home-style approach — fast enough for a weeknight yet flavorful enough to impress guests.

Troubleshooting common issues

Too salty: Add a little sugar, splash of acid (rice vinegar or lime), or dilute with a tablespoon or two of water/stock.
Scallions limp and flavorless: Don’t cook them for long; add them in the final 1–2 minutes and keep the heat high enough to wilt quickly without losing their color.
Sauce too thin: Make a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and add a little at a time until you reach desired thickness.
Chicken unevenly cooked: Cut pieces uniformly and avoid overcrowding the pan; work in batches if necessary.

Pairing and presentation ideas

For a bright, Asian-inspired plate, serve scallion chicken on a bed of fluffy rice, garnish with sliced chilies and toasted sesame seeds.
For a fusion twist, place the chicken in warmed tortillas with crisp lettuce and a quick gochujang-mayo drizzle.
To elevate for guests, plate with a side of quick-pickled cucumbers and a small bowl of broth-based soup to round out the meal.

Health and nutrition notes

Chicken thighs provide slightly higher fat than breasts but offer more flavor and tenderness when cooked fast at high heat.
You can reduce sodium by using low-sodium soy sauce and moderate the oyster sauce; add fresh herbs and citrus for flavor without extra salt.
Add more vegetables (bell peppers, snap peas, mushrooms) to increase fiber and micronutrients in the same one-pan meal.

Shopping and prep shortcuts

Buy pre-chopped scallions if you’re short on time; they’ll still deliver much of the flavor and save prep time.
Use a jarred stir-fry sauce blend in a pinch, but balance with fresh scallions to keep the dish bright.
Marinate chicken briefly in 1 tsp soy and 1 tsp cornstarch for 10–15 minutes before cooking to boost texture and flavor.

Make-ahead and batch cooking

Cook the dish fully and cool; portion into meal-prep containers for 3–4 lunches or dinners during the week.
Freeze single portions for quick reheating: thaw in the fridge overnight then reheat in a skillet to refresh the sauce and crisp edges.

FAQs
Q: Can I use chicken breast instead of thighs?
A: Yes, but breasts cook faster and can dry out if overcooked. Slice them thinly and watch the cooking time closely.

Q: Is oyster sauce necessary?
A: Oyster sauce adds depth and umami, but you can substitute with hoisin sauce or a mushroom-based vegetarian oyster sauce if needed.

Q: How long will leftovers keep?
A: Stored in an airtight container in the refrigerator, leftovers are best within 3–4 days. Freeze for longer storage up to 2 months.

Q: Can I add other vegetables?
A: Absolutely — bell peppers, snow peas, mushrooms, or thinly sliced carrots all work well and add color and nutrition.

Q: What oil is best for stir-frying?
A: Use neutral oils with high smoke points such as peanut, vegetable, or canola oil. For flavor, a small finishing drizzle of sesame oil is lovely off-heat.

Q: How do I get the scallions to stay bright green?
A: High heat and short cooking time. Add them at the end and toss quickly — they should be just wilted but still vivid.

Final plating tips

Spoon the glossy sauce over the chicken just before serving and sprinkle fresh scallion greens on top for color.
Use a shallow bowl for rice bowls to show off the ingredients and make it easy to mix as you eat.
Offer condiments like sliced chilies, lime wedges, or a small bowl of chili oil on the side.

Kitchen equipment notes

A large nonstick skillet or a well-seasoned wok is ideal; both distribute heat evenly and allow quick stir-frying.
A sharp chef’s knife and sturdy cutting board make prep faster and safer — uniform pieces make cooking consistent.
A small bowl for a cornstarch slurry prevents clumping and helps you control sauce thickness.

Safety reminders

Use separate cutting boards for raw meat and vegetables to avoid cross-contamination.
Cook chicken to an internal temperature of 74°C (165°F).
Store leftovers promptly in the refrigerator within two hours of cooking.

Variation: Two quick swaps

Swap the soy/dark soy combo for tamari and a little molasses if you want a gluten-free, slightly deeper finish.
For a lighter, citrus-forward version, replace half the soy sauce with low-sodium chicken broth and finish with orange juice and zest.

More recipe inspiration
If you want to expand beyond this dish, think about pairing it with simple sides like steamed greens, quick pickles, or a light noodle salad. The method — quick sear + bright finish — translates to fish, tofu, or beef as well.

Conclusion

If you’d like a crunchy, pan-fried take on scallion chicken that emphasizes texture, check out this excellent tutorial on I Heart Umami’s scallion chicken which focuses on crispiness and technique. For a no-fuss, speedy version you can make in about 20 minutes, this Tiffy Cooks’ quick scallion chicken post offers smart shortcuts and timing tips. Enjoy experimenting and making this comforting scallion chicken your own.