Chinese Scallion Chicken
Chinese Scallion Chicken is a simple and delightful dish that combines tender, juicy chicken with the fresh, bright flavor of scallions. The chicken is often marinated in a light sauce,…
Tip: save now, cook later.Chinese Scallion Chicken is a simple and delightful dish that combines tender, juicy chicken with the fresh, bright flavor of scallions. The chicken is often marinated in a light sauce, then steamed or poached until perfectly cooked, making it tender and full of flavor. The scallions add a nice crunch and a little bit of zing that lifts the entire dish.
I love making this dish when I want something that feels special but isn’t complicated. The best part is how easy it is to prepare, and the scallions give the chicken such a fresh and vibrant touch. I usually sprinkle a little bit of soy sauce and a dash of sesame oil on top, which makes it taste even better. It’s one of those meals that feels just right, whether it’s a casual weeknight dinner or a small get-together.
When I serve Chinese Scallion Chicken, I like to pair it with some steamed rice and a side of sautéed greens. It’s the kind of dish that everyone at the table enjoys, and it always leaves me feeling satisfied but not too full. I often think of this meal as a comforting hug from the kitchen—simple, tasty, and just perfect for sharing with friends and family.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs because they stay juicy and tender. You can swap with chicken breasts if you prefer leaner meat, but watch the cooking time to avoid dryness.
Scallions (green onions): These add fresh, mild onion flavor and crunch. If scallions aren’t available, mild shallots or chives can work as a substitute, but scallions give the best texture.
Soy Sauce & Oyster Sauce: Soy sauce provides saltiness and umami, while oyster sauce adds sweetness and depth. If you’re vegan or avoiding shellfish, use mushroom stir-fry sauce or just more soy sauce.
Shaoxing Wine: This adds a nice aroma and flavor. If you don’t have it, dry sherry or a splash of rice vinegar with a pinch of sugar works well as a substitute.
Chili flakes: Optional but great if you like a little kick. You can adjust the heat or skip it entirely for a milder dish.
How Can You Get the Chicken Tender and Flavorful?
Getting juicy chicken is key. Here’s how I do it:
- Cut chicken into uniform pieces to cook evenly.
- Season lightly with salt and pepper before cooking to enhance flavor.
- Use medium-high heat and stir-fry chicken just until browned and mostly cooked—don’t overcook here.
- Remove chicken before adding scallions, then return it later to finish cooking with the sauce. This keeps chicken tender and lets it soak up flavors.
- If you want thicker sauce, stir in cornstarch slurry at the end and cook for about a minute until silky and smooth.
These steps help the chicken stay juicy and let the scallions shine with their fresh taste. Simple but effective!
Equipment You’ll Need
- Large skillet or wok – great for quick stir-frying and getting a nice sear on the chicken.
- Sharp knife – helps you cut chicken and scallions into even pieces for even cooking.
- Cutting board – a must-have for prepping your ingredients safely.
- Small mixing bowl – perfect for mixing the sauce ingredients before adding them to the pan.
- Measuring spoons – keep your sauce balanced and flavorful every time.
- Wooden spoon or spatula – ideal for stirring the chicken without scratching your pan.
Flavor Variations & Add-Ins
- Swap chicken for firm tofu for a vegetarian option; it soaks up the sauce nicely.
- Add sliced bell peppers or snap peas for extra crunch and color.
- Use fresh ginger and garlic in larger amounts if you like a bolder, spicier flavor.
- Sprinkle toasted sesame seeds on top before serving for nuttiness and texture.
How to Make Chinese Scallion Chicken?
Ingredients You’ll Need:
Chicken and Vegetables:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 bunch scallions (green onions), cut into 2-inch pieces, plus extra thinly sliced for garnish
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Sauces and Seasonings:
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine (Chinese cooking wine) or dry sherry
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- ½ teaspoon chili flakes or chili paste (optional for slight heat)
- Salt and pepper, to taste
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening sauce)
How Much Time Will You Need?
This simple dish takes about 10 minutes to prep and 15 minutes to cook, making for a total time of roughly 25 minutes. It’s perfect for a quick, flavorful meal that you can enjoy any day of the week.
Step-by-Step Instructions:
1. Season and Prepare the Chicken
Start by seasoning the bite-sized chicken pieces lightly with salt and pepper. This will enhance the flavor as they cook.
2. Mix the Sauce
In a small bowl, combine the soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, and chili flakes if you’re using them. Give it a good stir and set it aside so the flavors meld.
3. Cook the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and stir-fry them until they start golden-brown and are nearly cooked through, about 5 to 6 minutes. Remove the chicken from the pan and set aside for now.
4. Sauté Aromatics and Scallions
In the same pan, add a splash more oil if needed. Toss in the garlic and ginger and stir-fry for about 30 seconds until you smell their wonderful aroma. Then throw in the scallion pieces, except for the thinly sliced ones reserved for garnish. Stir-fry for 1-2 minutes until the scallions soften but still keep their bright green color.
5. Combine Chicken and Sauce
Put the chicken back into the pan and pour the sauce over everything. Stir well so the chicken and scallions soak up all the delicious flavors. Let everything cook together for another 2 to 3 minutes until the chicken finishes cooking.
6. Thicken the Sauce (Optional)
If you prefer your sauce a bit thicker, add the cornstarch-water mixture now and cook for one more minute. This will give a lovely glossy finish to the dish.
7. Serve and Enjoy!
Transfer the scallion chicken to a serving bowl, sprinkle the thinly sliced scallions over the top for a fresh, crunchy garnish, and serve hot with steamed rice. Enjoy your tasty and simple Chinese Scallion Chicken!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat the chicken dry to prevent excess moisture in the pan.
Can I Substitute Shaoxing Wine?
Absolutely! If you don’t have Shaoxing wine, dry sherry is a great substitute. Alternatively, a splash of rice vinegar mixed with a pinch of sugar can also work to add acidity and balance.
How Should I Store Leftovers?
Store leftover Chinese Scallion Chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave to keep the chicken tender and the scallions fresh.
Can I Make This Dish Vegetarian?
Yes! Replace the chicken with firm tofu or tempeh and use vegetarian oyster sauce or mushroom stir-fry sauce to keep that savory umami flavor.
