There’s something magical about scallions when they’re sautéed just right—sweet, a little sharp, and so fragrant that your whole kitchen smells like dinner now. Combine that with juicy, pan-seared chicken, a rich, glossy sauce, and a bowl of hot steamed rice, and what you’ve got is the ultimate comfort dish: Scallion Chicken.
This dish is one of those quick and easy recipes that punches way above its weight in terms of flavor. It’s simple enough for a last-minute dinner but flavorful enough to make it into your regular meal rotation. The sauce is that perfect combo of salty, savory, slightly sweet, and a little gingery—exactly what you want when you’re craving something hearty but fresh.
I started making this on weeknights when I was craving takeout but wanted something faster and lighter. It comes together in about 30 minutes and only uses ingredients you probably already have in your pantry. And the best part? It’s totally customizable—make it saucy, spicy, garlicky, or add veggies to bulk it up.
Why You’ll Love This Scallion Chicken
- Quick and easy – Ready in 30 minutes with minimal prep.
- Bold flavor – Garlicky, gingery, and loaded with fresh scallions.
- Halal-friendly – Made with simple, wholesome ingredients—no wine, no questionable sauces.
- Perfect for meal prep – Stores and reheats beautifully.
- Takeout vibes, healthier at home – Less oil, less sugar, more freshness.
This dish has all the cozy satisfaction of your favorite takeout chicken, but made with love (and way less sodium). It’s also the perfect clean-out-the-fridge kind of dinner—you can throw in bell peppers, mushrooms, or broccoli if you want to bulk it up even more.
Prep Time & Servings
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
Calories per serving: 360
Protein: 28g | Carbs: 16g | Fat: 21g
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp oil (vegetable or avocado)
- ½ tsp black pepper
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (or halal mushroom stir-fry sauce)
- 1 tbsp brown sugar or honey
- 1 tbsp rice vinegar or apple cider vinegar
- 2 tsp sesame oil
- 1 tbsp water
Stir-Fry:
- 2 tbsp oil for stir-frying
- 4 scallions (green onions), sliced into 1-inch pieces
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger
- Optional: pinch of crushed red pepper flakes
Garnish:
- Extra sliced scallions
- Toasted sesame seeds
- Steamed rice or noodles, for serving
Step-by-Step Instructions
Step 1: Marinate the Chicken
- In a medium bowl, combine chicken pieces with soy sauce, cornstarch, black pepper, and oil.
- Mix until coated, then let it sit for 10–15 minutes while you prep everything else.
Tip: This quick marinade tenderizes the chicken and helps it brown beautifully in the pan.
Step 2: Make the Sauce
- In a small bowl or jar, whisk together soy sauce, oyster (or mushroom) sauce, brown sugar, vinegar, sesame oil, and water.
- Set aside.
Note: You can double the sauce if you like things extra saucy. No judgment here.
Step 3: Cook the Chicken
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Add chicken in a single layer and let sear for 2–3 minutes before flipping.
- Cook until golden brown and cooked through (about 5–7 minutes total), then remove from pan and set aside.
Don’t overcrowd the pan—cook in batches if needed for that nice caramelized sear.
Step 4: Stir-Fry the Aromatics
- In the same pan, add another drizzle of oil if needed.
- Add garlic, ginger, and the white parts of the scallions. Stir-fry for 1–2 minutes until fragrant and just softened.
If using red pepper flakes, add them here for a subtle kick.
Step 5: Combine Everything
- Add the cooked chicken back into the pan.
- Pour in the sauce and toss everything together.
- Add the green parts of the scallions and cook for another 1–2 minutes, just until the sauce is bubbling and slightly thickened.
Optional: Add a splash of water or chicken broth if the sauce thickens too quickly.
Step 6: Serve
Spoon the scallion chicken over steamed rice or noodles. Garnish with extra green onions, sesame seeds, or a drizzle of sesame oil.
How to Serve Scallion Chicken
- Over jasmine rice or basmati rice
- Tossed with lo mein or udon noodles
- In lettuce wraps for a lighter, low-carb version
- With a side of stir-fried bok choy or broccoli
- As part of an Asian-inspired dinner spread with spring rolls and dumplings
Extra Tips for Success
- Cut chicken evenly: Similar-sized pieces cook faster and more evenly.
- Don’t skip the cornstarch: It helps the chicken crisp up and thickens the sauce.
- Fresh scallions matter: They’re the star here, so make sure yours are bright and crisp.
- Want a glaze-like finish? Let the sauce reduce for an extra minute at the end.
- Double the recipe: This dish is fantastic for meal prep and leftovers.
Recipe Variations
- Add veggies: Try bell peppers, snap peas, baby corn, or mushrooms.
- Spicy version: Stir in a spoonful of chili garlic sauce or sriracha to the sauce.
- Sweet twist: Add pineapple chunks or a splash of orange juice to balance the heat.
- Low-sodium: Use low-sodium soy sauce and skip the added salt.
- Gluten-free: Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
Storage & Reheating
To Store:
Let cool completely and store in an airtight container in the fridge for up to 4 days.
To Reheat:
Warm in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwave works too—just reheat in short bursts and stir in between.
To Freeze:
Freeze chicken and sauce (without rice) in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before reheating.
Special Equipment
- Large nonstick skillet or wok
- Sharp knife and cutting board
- Small bowl or mason jar for sauce
- Rice cooker or saucepan for serving base
FAQ
Can I use chicken breast instead of thighs?
Absolutely. Chicken breast is leaner and cooks faster—just be careful not to overcook it.
Is oyster sauce halal?
Some brands are; others aren’t. Look for halal-certified versions or use a mushroom-based stir-fry sauce.
Can I make this dish vegetarian?
Yes—swap chicken for tofu or tempeh and use veggie broth in the sauce.
What if I don’t have fresh ginger?
You can use ¼ tsp ground ginger in a pinch, but fresh is much more aromatic.
Can I make this ahead?
Totally. It stores and reheats beautifully—just hold off on adding fresh scallions until reheating.
Does this taste like Chinese takeout?
Yes—but better. Fresher, cleaner, and fully customizable.
Can I make this saucier?
Yes! Double the sauce recipe or add a splash of broth if you like extra sauce for drizzling over rice.
Final Thoughts
Scallion Chicken is one of those golden recipes: quick, flexible, and full of flavor. It’s a dish you can whip up on a random Tuesday or dress up for a dinner party—and either way, it’ll be a hit.
The combination of garlicky chicken, sweet-savory sauce, and bright scallions is just unbeatable. Plus, with pantry staples and a super fast cook time, there’s no reason not to keep this recipe on repeat.
If you make it, I’d love to see how it turns out! Share a photo, tag me online, or leave a comment below—especially if you add your own twist.
