Ah, nothing makes my heart sing quite like the aroma of cooking chicken stir-fry wafting through the kitchen! Today, I’m super excited to share my go-to recipe for Scallion Chicken. This dish has become a staple in my house, not just for its delicious flavor, but because it’s incredibly quick to whip up on a busy weeknight. In fact, I vividly remember the first time I made this! My friend came to visit, and I wanted to impress her with a homemade dinner. I pulled off this dish in under 30 minutes, and let me tell you, she couldn’t stop raving about it!
What I love about Scallion Chicken is its simplicity and versatility. With just a handful of ingredients, you can create a truly satisfying meal that’s packed with flavor. And the best part? You can easily adjust the spice level to suit your taste buds. So, what do you say we roll up our sleeves and get cooking?
What’s in Scallion Chicken?
Boneless, Skinless Chicken Thighs: I find thighs to be juicier and more flavorful than breast meat—plus, they cook up beautifully in this dish. You can even use chicken breasts if that’s what you have on hand!
Scallions (Green Onions): These add a fresh flavor and vibrant color to the dish. Don’t forget to set aside some of the green tops for garnishing; they really elevate the presentation.
Garlic: Minced garlic brings an aromatic punch to the dish. I often say that garlic makes everything better!
Ginger: Just a hint of minced ginger adds warmth and zest. Fresh ginger is ideal, but if you only have ground ginger, you can use that in a pinch.
Soy Sauce: A classic stir-fry ingredient, soy sauce provides that salty, umami goodness we all love.
Oyster Sauce: This gives a beautiful depth of flavor, and believe me, it’s worth having in your pantry if you’re a fan of Asian cooking.
Rice Vinegar: It adds a subtle tang that balances out the savory flavors perfectly.
Cornstarch: When mixed with water, this becomes a slurry for thickening the sauce. It gives the dish a lovely glossy finish.
Vegetable Oil: A high smoke point oil is perfect for stir-frying. I usually grab canola or peanut oil.
Sesame Oil: This is used to drizzle over the dish for that toasty flavor. Just a little goes a long way!
Chili Paste: Spice lovers, rejoice! Adjust this based on how much heat you can handle.
Salt and Pepper: Classic seasonings that ensure everything tastes just right.
Sesame Seeds: These are optional but add a nice crunch and a beautiful touch when sprinkled on top.
Is Scallion Chicken Good for You?
Absolutely! Scallion Chicken is loaded with protein from the chicken, while the scallions and garlic contain various vitamins and antioxidants that can boost your immunity. The ginger can also help with digestion—bonus points for that! Just remember to keep an eye on the sodium levels from the soy and oyster sauce; if you’re watching your salt intake, low-sodium versions are available and work just as well.
That said, I find this meal to be well-balanced when served with steamed rice or whole grains. You can even throw in a side of veggies to up the nutritional value and create a complete meal.
Ingredients
– 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 bunch of scallions (green onions), chopped (reserve some green ends for garnishing)
– 3 cloves garlic, minced
– 1 inch ginger, minced
– 2 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tbsp rice vinegar
– 1 tbsp cornstarch, mixed with 2 tbsp water (slurry for thickening)
– 2 tbsp vegetable oil
– 1 tsp sesame oil
– 1 tbsp chili paste (adjust for desired spice level)
– Salt and pepper to taste
– Sesame seeds for garnish (optional)
This recipe serves about 4 people.
How to Make Scallion Chicken?
1. In a mixing bowl, combine the chicken pieces with the soy sauce, oyster sauce, rice vinegar, and a pinch of salt and pepper. Let it marinate for at least 15 minutes. (This step is important to ensure the chicken absorbs all those lovely flavors!)
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the marinated chicken and stir-fry until browned and cooked through, about 5-7 minutes.
3. Add the minced garlic and ginger to the skillet, cooking for an additional minute until fragrant. (Ah, smells heavenly!)
4. Stir in the chopped scallions (don’t forget to save some green parts for garnishing) and chili paste, cooking for another 2-3 minutes.
5. Pour in the cornstarch slurry, stirring to combine and thicken the sauce. Cook for a further 1-2 minutes until the sauce becomes glossy.
6. Drizzle with sesame oil, toss everything to combine, and adjust the seasoning with salt and pepper if needed.
7. Remove from heat and transfer to a serving dish. Garnish with the reserved green scallion ends and sesame seeds if desired.
8. Serve hot, paired with steamed rice or noodles. Enjoy!
Secret Tips for The Best Scallion Chicken!
– Feel free to add in any veggies you have on hand—bell peppers, broccoli, or snap peas are all fantastic options.
– You can also swap out the chicken for tofu or shrimp for a different take on this classic recipe.
– If you like a bit of crunch, top with crushed peanuts along with the sesame seeds.
– Pro tip: Always prep your ingredients ahead of time! Stir-frying is quick and you don’t want to be scrambling to chop while your chicken is cooking.
I hope you give this Scallion Chicken a try! It’s such a delicious way to enjoy a quick homemade meal that’s bursting with flavor. If you do make it, I’d love to hear how it turns out for you—happy cooking!
