Description
Classic Chinese Scallion Chicken is a flavorful and quick stir-fry dish featuring tender chicken thighs marinated in a savory sauce, cooked with fresh scallions to create a perfect balance of savory and fresh flavors. Ready in just 30 minutes, it’s an easy and delicious dinner option that’s excellent served over steamed white rice.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons light soy sauce
- 1/2 tablespoon dark soy sauce
- 1/2 tablespoon oyster sauce
- 2 tablespoons Shaoxing cooking wine
- 2 tablespoons cornstarch
- Salt and black pepper, to taste
Vegetables & Cooking
- 4 cups green onions (scallions), sliced with white and green parts separated
- 4 tablespoons cooking oil (vegetable or peanut oil preferred)
Instructions
- Prep the Chicken: Cut boneless chicken thighs into bite-sized pieces. Place in a bowl and season with salt, black pepper, cornstarch, light soy sauce, dark soy sauce, oyster sauce, and Shaoxing cooking wine. Mix thoroughly and marinate for 10–15 minutes to tenderize and infuse flavor.
- Prepare the Scallions: Slice green onions into thin pieces, separating the white parts from the green parts. The white parts will cook longer and provide depth of flavor, while the green parts will be added at the end for freshness and color.
- Cook the Chicken: Heat 4 tablespoons cooking oil in a large wok or skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer without stirring to sear and develop a golden crust, about 2 minutes. Then stir and continue cooking for 3–5 minutes until chicken is browned and cooked through.
- Sauté the Aromatics with Green Onions: Add the white parts of the scallions to the pan and stir-fry for about 30 seconds until softened and fragrant. Add the green parts of the scallions and cook for an additional 10 seconds to keep their bright color and slight crispness.
- Serve: Transfer the scallion chicken to plates and serve hot over steamed white rice. Enjoy the perfect balance of savory chicken and fresh scallion flavors.
Notes
- For best flavor, use fresh green onions and separate white and green parts as instructed.
- Shaoxing cooking wine can be substituted with dry sherry if unavailable.
- Adjust soy sauce quantities to taste for saltiness preference.
- Use a wok or large skillet to ensure even cooking and proper stir-frying technique.
- Serve immediately for optimal texture and flavor.
