Chinese Scallion Chicken Recipe tastes savory, garlicky, and full of oniony scallion flavor with juicy, tender chicken and glossy sauce. It works perfectly for busy weeknights or casual dinners and takes about 35 minutes from start to finish. I first cooked this for a roommate in a tiny New York kitchen, and we both stood over the pan eating straight from the spatula.
Why You Should Try This Chinese Scallion Chicken Recipe
This Chinese Scallion Chicken Recipe gives you restaurant-style flavor with simple ingredients you probably already own. The chicken turns tender and juicy, and the scallion sauce hits that perfect balance of salty, slightly sweet, and aromatic.
You cook everything in one pan, so cleanup stays easy. The recipe also scales well, so you can cook it for one or feed a crowd without stress.
“This Chinese Scallion Chicken Recipe tastes like takeout from a great Chinese restaurant, but cleaner and brighter at home. ★★★★★”
Ingredients You’ll Need
Chicken
- 1 ½ pounds boneless, skinless chicken thighs
- Use thighs for juicier meat and more forgiving cook time.
- You can swap in chicken breast, but slice it thinner and watch the heat so it stays tender.
- 1 teaspoon kosher salt
- ½ teaspoon ground white pepper
- Black pepper works fine if you do not keep white pepper.
- 1 tablespoon cornstarch
- This helps the chicken brown and stay tender.
- 1 tablespoon neutral oil (canola, vegetable, avocado)
Scallion sauce
- 1 large bunch scallions (green onions), about 8 to 10 stalks
- Use both white and green parts for best flavor and color.
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- Squeeze-tube ginger works in a pinch, though fresh tastes brighter.
- 2 tablespoons light soy sauce
- Use regular all-purpose soy sauce like Kikkoman or Pearl River Bridge.
- 1 tablespoon dark soy sauce
- This adds color and deeper flavor; if you skip it, add ½ teaspoon extra regular soy.
- 1 tablespoon oyster sauce
- Lee Kum Kee or Megachef both taste great.
- 1 tablespoon Shaoxing wine
- If you avoid cooking wine, use unsalted chicken broth plus ½ teaspoon rice vinegar.
- 1 teaspoon sugar
- ¼ teaspoon sesame oil
- ¼ cup low-sodium chicken broth or water
Slurry to thicken
- 1 teaspoon cornstarch
- 1 tablespoon water
Optional garnishes
- Extra sliced scallions
- Toasted sesame seeds
- A small drizzle of chili oil for heat
Pantry shortcuts & substitutions
- Use pre-minced garlic and ginger from a jar if you feel tired; just increase slightly for stronger flavor.
- If you do not keep oyster sauce, use hoisin sauce and reduce the sugar by half.
- Gluten free cooks can use tamari or coconut aminos and a gluten free oyster sauce.
Equipment
- Large skillet or wok
- Cutting board and sharp knife
- Small mixing bowls
- Measuring spoons and cups
- Spatula or wooden spoon
- Tongs
Tips & Tricks
- Slice chicken into bite-size strips so it cooks quickly and soaks up more scallion sauce.
- Pat chicken dry before seasoning so it browns instead of steaming.
- Marinate chicken with salt, pepper, and cornstarch for at least 10 minutes while you prep scallions.
- Slice scallions on a bias for more surface area and prettier presentation.
- Keep the pan hot but not smoking so the chicken sears and the scallions stay bright.
- Add the white parts of the scallions earlier and the green tops later to keep color and texture.
- Stir the cornstarch slurry right before you pour it in so it does not clump.
- Taste the sauce at the end and adjust with a splash of soy for salt or a pinch of sugar for balance.
- Use a nonstick skillet if you feel nervous about sticking, especially with chicken breast.
- Double the sauce if you plan to serve this over a big bowl of rice or noodles.
How to Make Chinese Scallion Chicken Recipe
Step 1: Prep the chicken
Slice the chicken thighs into thin strips or small bite-size pieces. Place them in a bowl and add salt, white pepper, and 1 tablespoon cornstarch. Toss until the chicken looks evenly coated and glossy.
Set the bowl aside at room temperature while you prep the scallions. This quick rest helps the seasoning soak in and keeps the meat tender.
Step 2: Prep the scallions and aromatics
Rinse the scallions and pat them dry. Trim off the root ends and any wilted tips. Slice the scallions on a slight angle into 1 to 1 ½ inch pieces.
Separate the white and light green parts from the darker green tops. Mince the garlic and ginger and keep them in a small bowl near the stove.
Step 3: Mix the sauce
In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, and chicken broth or water. Stir until the sugar dissolves. Taste a drop and adjust saltiness with a bit more soy or sweetness with a pinch more sugar.
In another tiny bowl, mix 1 teaspoon cornstarch with 1 tablespoon water. Stir until smooth and set it near the stove.
Step 4: Sear the chicken
Heat 1 tablespoon neutral oil in a large skillet or wok over medium high heat. When the oil shimmers, add the chicken in a single layer. Let it sit for about 1 minute so it browns, then stir and cook until the pieces turn opaque and lightly golden.
Cook the chicken for about 5 to 7 minutes total, depending on size. Once cooked through, transfer the chicken to a plate and keep it nearby.
Step 5: Cook scallions and aromatics
In the same pan, if it looks dry, add a small splash of oil. Add the white and light green parts of the scallions. Stir fry for about 1 to 2 minutes until they soften slightly and smell fragrant.
Add the garlic and ginger. Stir constantly for 30 seconds so they release aroma and do not burn.
Step 6: Add sauce and thicken
Give the sauce bowl a quick stir, then pour it into the pan with the scallions, garlic, and ginger. Bring it to a gentle simmer. Stir the cornstarch slurry again, then drizzle it into the bubbling sauce while you stir.
The sauce should thicken to a glossy consistency in about 30 to 60 seconds. If it looks too thick, add a splash of broth or water. If it looks too thin, simmer for another minute.
Step 7: Return chicken and finish with scallion greens
Add the cooked chicken and any juices from the plate back into the pan. Toss everything so the chicken coats in the sauce. Add the dark green scallion tops and stir for another 1 to 2 minutes until they soften slightly but stay bright.
Taste and adjust seasoning with a bit more soy, sugar, or a tiny splash of broth if the flavor feels too strong. Turn off the heat and drizzle a few drops of sesame oil or chili oil if you like a little heat.
Step 8: Serve
Spoon the Chinese Scallion Chicken Recipe over hot steamed rice or noodles. Sprinkle extra sliced scallions and toasted sesame seeds on top. Serve it right away while the scallions still taste fresh and the sauce stays glossy.
What to Serve with Chinese Scallion Chicken Recipe
Chinese Scallion Chicken Recipe pairs beautifully with steamed jasmine rice, brown rice, or simple stir fried noodles. Add a side of garlicky stir fried bok choy, broccoli, or green beans for more veggies. You can also serve it with cucumber salad, steamed dumplings, or plain congee for a cozy meal. A glass of iced green tea or hot jasmine tea rounds everything out nicely.
Storage Options
- Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
- Reheat gently in a skillet over medium heat with a splash of water or broth until hot and saucy.
- You can freeze cooked Chinese Scallion Chicken Recipe for up to 2 months in a freezer safe container.
- Thaw overnight in the fridge, then reheat on the stove; add fresh sliced scallions at the end to refresh the flavor.
Chinese Scallion Chicken Recipe
Ingredients
Instructions
- Prep the chicken: Slice the chicken thighs into thin strips or small bite-size pieces. Place them in a bowl and add the kosher salt, ground white pepper, and 1 tablespoon cornstarch. Toss until the chicken is evenly coated and glossy, then set aside to marinate while you prep the scallions.
- Prep the scallions and aromatics: Rinse and dry the scallions. Trim off the roots and any wilted tips. Slice on a slight angle into 1 to 1 1/2 inch pieces, separating the white/light green parts from the darker green tops. Mince the garlic and ginger and keep them in a small bowl near the stove.
- Mix the sauce: In a small bowl, combine the light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, and chicken broth or water. Stir until the sugar dissolves and set aside. In another small bowl, stir together 1 teaspoon cornstarch and 1 tablespoon water to make a slurry and keep it near the stove.
- Sear the chicken: Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. When the oil shimmers, add the chicken in a single layer. Let it cook undisturbed for about 1 minute to brown, then stir and cook for 5 to 7 minutes, until the chicken is cooked through and lightly golden. Transfer the chicken to a plate along with any juices.
- Cook scallions and aromatics: In the same pan, add a small splash of oil if the pan looks dry. Add the white and light green parts of the scallions and stir-fry for 1 to 2 minutes until slightly softened and fragrant. Add the minced garlic and ginger and cook, stirring constantly, for about 30 seconds until aromatic but not browned.
- Add sauce and thicken: Give the prepared sauce a quick stir and pour it into the pan with the scallions, garlic, and ginger. Bring to a gentle simmer. Stir the cornstarch slurry again, then drizzle it into the bubbling sauce while stirring. Cook for 30 to 60 seconds, until the sauce thickens to a glossy consistency, adding a splash of broth or water if it becomes too thick.
- Return chicken and finish: Add the cooked chicken and any accumulated juices back into the pan. Toss to coat the chicken evenly in the sauce. Add the dark green scallion tops and cook for 1 to 2 minutes, just until they soften slightly but remain bright. Taste and adjust with a bit more soy sauce or a pinch of sugar if needed.
- Serve: Transfer the scallion chicken to a serving dish or serve directly over hot steamed rice or noodles. Garnish with extra sliced scallions, toasted sesame seeds, and a small drizzle of chili oil if desired. Serve immediately while hot and glossy.
Notes
Approximate per serving (1/4 of recipe): 320–360 calories; fat 17–21 g; saturated fat 4–5 g; carbohydrates 13–17 g; fiber 1–2 g; sugars 4–6 g; protein 25–30 g; sodium 900–1200 mg. Values will vary based on specific brands, substitutions, and portion size.
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