Scallion Chicken

You’ve got to try this scallion chicken recipe! Ready in under 20 minutes from prep to table. It is budget-friendly and tastes amazing. Homemade dishes often rely on humble ingredients but still taste incredible, and this one is no exception. Chicken, scallions, and a few kitchen staples are all it takes.

In Western cuisine, chicken breast is considered a premium cut, but in Asian cooking, chicken thigh takes the spotlight. It’s favoured for its ability to remain tender, juicy, and resistant to overcooking, unlike breast meat which can easily become dry or tough.

Scallion, also known as spring onions or green onions, are a staple in Chinese cuisine. Their sweet and oniony flavors are a perfect complement to meat dishes.I found it pairs well with any carb option—whether it’s rice, noodles, or pasta. Alternatively, it’s perfect for a high-protein meal all on its own.

Ingredients:

• Chicken: For this recipe, chicken thigh is the preferred cut, whether it’s with skin on or off, and with or without the bone. I did try chicken breast, but they turned out tough, so I wouldn’t recommend using them.
• Scallion: The white and green parts of scallions have different cooking times, so we separate them and add the white parts first.
• Soy sauce: In this recipe, I used two types of soy sauce: regular and dark. The regular soy sauce provides saltiness, while the dark soy sauce adds colour and a slightly caramelised flavor. If you don’t have dark soy sauce on hand, you can simply omit it and use the half amount of regular soy sauce instead.
• Oyster sauce: Oyster sauce acts as a flavor enhancer, often replacing MSG in modern Chinese cooking. However, if you don’t have it, it’s not a deal-breaker.

Instructions:

• Step One: Preparing

Mix the chicken thighs with soy sauce, oyster sauce, pepper and corn starch, then marinate for 10 minutes. Meanwhile, cut the scallions, separating the white parts from the green parts.

Step Two: Pan frying chicken

Add the chicken pieces to a non-stick pan with oil over medium heat, and pan fry until fully cooked.

• Step three: Adding scallions

Add the white parts of the scallions to the chicken and cook until softened. If you’re using larger chicken pieces or pieces with bones, cover the pan with a lid and cook until the chicken is thoroughly cooked. Finally, add the green parts of the scallions and stir for 10-20 seconds to cook them.

• Step Four: serving

Sprinkle more pepper powder or scallions if desired and serve with rice or noodles.

Cooking Tips:

• Food safety: When cooking chicken dishes, safety comes first. Make sure the chicken is fully cooked through. If you’ve cut the pieces larger, you’ll need to cook them for a bit longer.
• Non-stick pan: A non-stick pan works best for this dish, especially since we use corn starch in the recipe.
• Sugar: You can add sugar or honey if you prefer a sweeter taste, but I find that scallions become sweet enough once cooked.

I hope you enjoy this delicious scallion chicken recipe. It’s quick, budget-friendly, and bursting with flavour, making it the perfect addition to your midweek meal rotation.

Happy cooking! 

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Scallion Chicken

This Scallion Chicken recipe is ready in 20 minutes! Tender chicken bathed in an Asian flavored sauce with plenty of scallions – perfect for a satisfying meal.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Asian, Chinese

Servings 2 Servings

Equipment

• Measuring cups and spoons
• Mixing Bowls w/lids
• Herb Scissors/Chopper
• Large Non-Stick Skillet 14-inch

Ingredients

  

1x2x3x

• 400 g Chicken thighs cut into small pieces
• 2 cup 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 more or less to your liking
• 2 tablespoons corn starch

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Instructions

 

• Step One: Preparing – Mix the chicken thighs with soy sauce, oyster sauce, pepper and corn starch, then marinate for 10 minutes. Meanwhile, cut the scallions, separating the white parts from the green parts.
• Step Two: Pan frying chicken – Add the chicken pieces to a non-stick pan with oil over medium heat and pan fry until fully cooked.
• Step Three: Adding scallions – Add the white parts of the scallions to the chicken and cook until softened. If you’re using larger chicken pieces or pieces with bones, cover the pan with a lid and cook until the chicken is thoroughly cooked. Finally, add the green parts of the scallions and stir for 10-20 seconds to cook them.
• Step Four: serving – Sprinkle more pepper powder or scallions if desired and serve with rice or noodles.

Recipe Notes:

• Food safety: When cooking chicken dishes, safety comes first. Make sure the chicken is fully cooked through. If you’ve cut the pieces larger, you’ll need to cook them for a bit longer.
• Non-Stick Pan: A non-stick pan works best for this dish, especially since we use corn starch in the recipe.
• Sugar: You can add sugar or honey if you prefer a sweeter taste, but I find that scallions become sweet enough once cooked.

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