Chinese Scallion Chicken Recipe packs tender chicken, a fragrant ginger-scallion oil, and a light soy glaze that tastes savory, bright, and a little toasty. Busy cooks who want a 30-minute stovetop dinner will crush this, and the leftovers win lunch. I still chase the same sizzling-scallion aroma my aunt blasted through our tiny apartment kitchen.
Why You Should Try This Chinese Scallion Chicken Recipe
This Chinese Scallion Chicken Recipe brings restaurant-level flavor with pantry staples and a quick pan sear. You get juicy chicken, a punchy ginger-scallion sauce, and a glossy finish that clings to every bite. I keep it in my weeknight rotation because it hits that salty-fresh balance without fuss.
The method keeps the scallions vibrant, the ginger warm and zingy, and the chicken perfectly tender. A splash of Shaoxing wine builds depth fast, and a touch of dark soy adds color. You plate a skillet full of comfort before your rice cooker even clicks.
Bright, savory, and wildly aromatic, this Chinese Scallion Chicken tastes like a wok-kissed favorite with a clean finish and weeknight speed ★★★★★
Ingredients You’ll Need
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Chicken
- 1.5 pounds boneless skinless chicken thighs, trimmed and cut into 1.5-inch pieces, or use 4 small breasts cut into strips
- 1 teaspoon kosher salt and 1/2 teaspoon white pepper
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Marinade
- 1 tablespoon light soy sauce (Kikkoman or Pearl River Bridge)
- 1 tablespoon Shaoxing wine (use dry sherry if you need a swap)
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
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Ginger-Scallion Oil
- 6 to 8 scallions, thinly sliced, whites and greens separated
- 2 tablespoons finely minced fresh ginger (use squeeze-tube ginger in a pinch)
- 2 cloves garlic, minced
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Sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce for color, optional
- 1 tablespoon oyster sauce, optional but tasty
- 2 tablespoons low-sodium chicken stock or water
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon toasted sesame oil
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Oil
- 3 tablespoons neutral oil with high smoke point, like avocado, canola, or peanut oil
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Optional finishers
- Chili crisp or red pepper flakes for heat
- Extra sliced scallions for garnish
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Pantry shortcuts and swaps
- Use tamari or coconut aminos for gluten-free needs
- Dry sherry stands in for Shaoxing wine
- Tube ginger and pre-minced garlic save time on busy nights
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Equipment
- 12-inch skillet or wok
- Mixing bowls
- Tongs or a spatula
- Instant-read thermometer
- Cutting board and sharp knife
How to Make Chinese Scallion Chicken Recipe
Prep and marinate the chicken, 10 minutes
- Pat the chicken dry. Toss with salt, white pepper, soy sauce, Shaoxing wine, sugar, cornstarch, and sesame oil.
- Let the chicken sit while you slice the scallions and mince the ginger and garlic.
Sear the chicken, 8 to 10 minutes
- Heat 2 tablespoons neutral oil in a hot skillet over medium-high heat until it shimmers.
- Spread the chicken in a single layer and let it sear. Flip once the edges pick up a deep golden color, then cook until the thickest piece hits 165 degrees Fahrenheit.
- Transfer the chicken to a plate and keep the skillet on the heat.
Build the ginger-scallion oil, 3 minutes
- Add 1 tablespoon oil to the skillet. Drop in scallion whites and the ginger, then stir until they smell fragrant.
- Add the garlic and stir for 20 seconds. Keep the mix bright, not browned.
Make the sauce, 2 minutes
- Stir in light soy, dark soy if using, oyster sauce, stock, rice vinegar, sugar, and sesame oil.
- Scrape up any browned bits and let the sauce bubble until it looks glossy and slightly thick.
Coat the chicken and rest, 2 minutes
- Return the chicken to the skillet and toss until the sauce hugs every piece.
- Turn off the heat and fold in the scallion greens. Let everything sit for 1 minute so the flavors mingle.
Serve
- Pile the chicken on a platter and spoon over any extra sauce.
- Top with more scallions and a dab of chili crisp if you like a kick.
Tips & Tricks
- Dry the chicken well so you get a better sear and fewer splatters.
- Cut even pieces so they cook at the same pace.
- Separate scallion whites and greens, then cook the whites early for sweetness and toss in the greens at the end for freshness.
- Keep the pan hot, then add the oil, then add the chicken to prevent sticking.
- Use cornstarch in the marinade to lock in juices and build a light glaze.
- Taste the sauce before you add the chicken and adjust salt or vinegar to your liking.
- Swap thighs for breasts when you want extra juiciness and a little more wiggle room on timing.
What to Serve with Chinese Scallion Chicken Recipe
Spoon the Chinese scallion chicken over hot jasmine rice or garlic noodles so the glossy sauce finds a home. Add a cool side like smashed cucumber salad or a quick stir-fry of bok choy with oyster sauce. I also like steamed broccoli or snow peas for crunch and color. Pour hot tea, a crisp lager, or chilled sparkling water with lime to keep the palate bright.
Make-Ahead and Storage
- Make-ahead: Marinate the chicken up to 12 hours in the fridge. Slice the scallions and mince the ginger and garlic up to 1 day in advance, then store them separately in airtight containers.
- Fridge: Pack leftovers in a shallow container and chill for up to 4 days.
- Freezer: Cool completely, portion into freezer bags, and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm in a skillet over medium heat with a splash of water until hot, or microwave in 45-second bursts, covered, and stir between bursts. Add fresh scallion greens at the end to refresh the aroma.
Chinese Scallion Chicken Recipe
Chinese Scallion Chicken packs tender chicken, a fragrant ginger-scallion oil, and a light soy glaze that’s savory, bright, and a little toasty—all in about 30 minutes.
Ingredients
Instructions
- Pat the chicken dry with paper towels and place it in a mixing bowl.
- Season the chicken with kosher salt and white pepper, then add light soy sauce, Shaoxing wine, sugar, cornstarch, and toasted sesame oil.
- Toss until the chicken is evenly coated and let it sit while you prepare the scallions, ginger, and garlic.
- Heat 2 tablespoons neutral oil in a large skillet or wok over medium-high heat until it shimmers.
- Spread the marinated chicken in a single layer in the hot pan and let it sear without moving until the edges turn deep golden.
- Flip the pieces and continue cooking until the chicken is cooked through and the thickest piece reaches 165°F (74°C).
- Transfer the chicken to a plate and keep the skillet on the heat.
- Add the remaining 1 tablespoon neutral oil to the hot skillet.
- Add the scallion whites and minced ginger and stir-fry until very fragrant but not browned.
- Stir in the minced garlic and cook for about 20 seconds, keeping the mixture bright and soft, not browned.
- Pour in the light soy sauce, dark soy sauce if using, oyster sauce if using, chicken stock or water, rice vinegar, sugar, and toasted sesame oil.
- Stir and scrape up any browned bits from the bottom of the skillet, then let the sauce bubble until glossy and slightly thickened.
- Return the cooked chicken and any accumulated juices to the skillet.
- Toss until every piece is coated in the ginger-scallion sauce.
- Turn off the heat and fold in the scallion greens. Let the dish rest for 1 minute so the flavors meld.
- Transfer the scallion chicken to a serving platter and spoon over any extra sauce from the pan.
- Top with extra sliced scallions and a little chili crisp or red pepper flakes if you like heat.
- Serve hot over steamed jasmine rice or noodles.
Notes
Nutrition Information
Approximate per serving (4 servings): 320 calories; fat 19 g; saturated fat 4 g; carbohydrates 10 g; fiber 1 g; sugars 4 g; protein 27 g; sodium 780 mg. Values will vary based on specific ingredients, sauces, and portion size.
Approximate per serving (4 servings): 320 calories; fat 19 g; saturated fat 4 g; carbohydrates 10 g; fiber 1 g; sugars 4 g; protein 27 g; sodium 780 mg. Values will vary based on specific ingredients, sauces, and portion size.