Chinese Scallion Chicken Recipe tastes savory, garlicky, and bright with a big punch of fresh green onion and a glossy soy-based sauce. It works perfectly for busy weeknights because you finish it in about 35 minutes from chopping board to table. I cook this at least twice a month, usually when I crave takeout but want something lighter and cheaper.
Why You Should Try This Chinese Scallion Chicken Recipe
This Chinese Scallion Chicken Recipe gives you juicy chicken, a fragrant scallion oil, and a glossy sauce that clings to every bite. It feels like restaurant-style Chinese chicken but stays simple enough for a weeknight.
You control the salt, oil, and heat level, so the dish fits kids and spice-lovers at the same time. Clean-up stays easy, especially if you use one pan and prep the scallions ahead.
“This Chinese Scallion Chicken Recipe tastes like something from a cozy neighborhood Chinese restaurant, but it comes together faster than delivery ★★★★★”
Ingredients You’ll Need
Chicken
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-size pieces
- Thighs stay juicy and forgiving, even if you cook them a minute too long.
- 1 tablespoon cornstarch
- This light coating helps the chicken brown and gives the sauce a silky finish.
- ½ teaspoon kosher salt
- ¼ teaspoon ground white pepper or black pepper
Marinade / Sauce Base
- 2 tablespoons light soy sauce
- Use a regular all-purpose soy sauce like Kikkoman or Lee Kum Kee. Avoid dark soy here because it tastes stronger and colors the dish too much.
- 1 tablespoon oyster sauce
- Adds depth and a light sweetness. If you keep a vegetarian pantry, use vegetarian oyster-style mushroom sauce.
- 1 tablespoon Shaoxing wine or dry sherry
- If you avoid alcohol, use low-sodium chicken broth instead.
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
Aromatics & Scallions
- 6 to 8 large scallions (green onions)
- Separate the white and light green parts from the dark green tops. You use them at different stages for maximum flavor.
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and minced or grated
- ½ to 1 teaspoon red pepper flakes or 1 fresh red chili, thinly sliced
- Optional, only if you like some heat.
Stir-fry Sauce
- ¼ cup low-sodium chicken broth or water
- 1 tablespoon light soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon cornstarch
- ½ teaspoon sugar
- Extra pinch of white pepper
Oil & Finishing
- 2 to 3 tablespoons neutral oil with high smoke point
- Use canola, vegetable, peanut, or avocado oil. Avoid olive oil because it smokes too quickly.
- Extra drizzle of toasted sesame oil, optional, for serving
Equipment
- Large nonstick skillet or wok
- Cutting board and sharp knife
- Small mixing bowls for marinade and sauce
- Measuring spoons and cups
- Spatula or wok spatula
- Tongs or chopsticks for stirring the chicken
Tips & Tricks
- Slice scallions on a bias to increase surface area and flavor release.
- Separate scallion whites and greens so you cook the whites early and keep the greens fresh and vibrant.
- Pat chicken dry before you add cornstarch so the coating sticks and browns nicely.
- Cut chicken into similar size pieces so they cook evenly and stay juicy.
- Heat the pan until it lightly smokes before you add chicken so the meat sears instead of steams.
- Do not crowd the pan; cook chicken in two batches if needed for better browning.
- Stir the sauce mixture again right before you pour it in because cornstarch settles at the bottom.
- Keep the heat medium-high so the sauce thickens quickly and stays glossy, not gummy.
- Taste at the end and adjust with a splash of soy for salt or a pinch of sugar for balance.
- Serve the chicken over hot rice so the extra scallion sauce soaks in like a built-in topping.
How to Make Chinese Scallion Chicken Recipe
Step 1: Prep the scallions and aromatics
Wash and dry the scallions. Slice the white and light green parts into 1-inch pieces and place them in one small bowl. Slice the dark green tops into 1 to 1 ½ inch pieces and place them in a second bowl for finishing.
Mince the garlic and ginger and keep them together. If you use fresh chili, slice it thinly and set it aside. This quick prep step sets you up for a smooth stir-fry.
Step 2: Marinate the chicken
Pat the chicken thighs dry with paper towels and cut them into bite-size strips or chunks. Place the chicken in a bowl and add 2 tablespoons soy sauce, 1 tablespoon oyster sauce, Shaoxing wine or broth, 1 teaspoon sugar, 1 teaspoon sesame oil, salt, pepper, and 1 tablespoon cornstarch. Toss until every piece of chicken looks coated and glossy.
Let the chicken sit for at least 10 minutes while you mix the sauce and heat the pan. This short rest helps the seasoning soak in and keeps the meat tender.
Step 3: Mix the stir-fry sauce
In a small bowl, combine chicken broth or water, 1 tablespoon soy sauce, 1 teaspoon oyster sauce, 1 teaspoon cornstarch, ½ teaspoon sugar, and a pinch of white pepper. Stir until the cornstarch dissolves completely. Keep this bowl near the stove so you can grab it quickly when the chicken finishes cooking.
Step 4: Sear the chicken
Heat a large skillet or wok over medium-high heat until it feels hot when you hold your hand a few inches above it. Add 1 to 1 ½ tablespoons oil and swirl to coat the surface. Spread half the chicken pieces in a single layer and let them sear without moving for about 2 minutes.
Flip and stir the chicken until the pieces cook through and show golden spots, about 3 to 4 more minutes. Transfer the cooked chicken to a plate and repeat with the remaining chicken, adding a little more oil if the pan looks dry. Set all the cooked chicken aside.
Step 5: Build the scallion and aromatics base
Lower the heat slightly to medium. Add another tablespoon of oil to the same pan if needed. Toss in the scallion whites, minced garlic, minced ginger, and chili if you use it.
Stir and cook until the scallion whites soften and the garlic smells fragrant, about 1 to 2 minutes. Keep the garlic moving so it does not burn. You want everything soft and aromatic but not browned.
Step 6: Combine chicken and sauce
Return the cooked chicken and any juices on the plate to the pan with the aromatics. Give the sauce bowl a quick stir to re-mix the cornstarch. Pour the sauce around the chicken, not just in one spot.
Raise the heat to medium-high and toss everything together. The sauce will start to bubble and thicken in about 30 to 60 seconds. Stir until the chicken looks evenly coated and the sauce turns glossy and slightly sticky.
Step 7: Finish with scallion greens
Add the sliced dark green scallion tops to the pan. Toss for 30 to 60 seconds until the greens wilt slightly but still look bright and fresh. If you like a stronger scallion flavor, keep a small handful aside and sprinkle them on raw at the end.
Taste a piece of chicken and adjust seasoning with a splash of soy sauce or a pinch of sugar if needed. Turn off the heat and drizzle a tiny bit of toasted sesame oil over the top if you enjoy that nutty aroma.
Step 8: Serve
Spoon the Chinese Scallion Chicken over hot steamed jasmine rice, medium-grain rice, or brown rice. Scatter any extra fresh scallions on top. Serve right away while the sauce still feels silky and the scallions taste vibrant.
What to Serve with Chinese Scallion Chicken Recipe
Chinese Scallion Chicken pairs beautifully with plain steamed rice, garlic fried rice, or simple egg fried rice. Add a quick veggie side like stir-fried bok choy, garlicky green beans, or a crisp cucumber salad with rice vinegar and sesame oil. You can also serve it with steamed broccoli or snap peas so the sauce drips over the vegetables.
If you want a heartier spread, include egg drop soup or hot and sour style soup and some pan-fried dumplings. For drinks, go with hot jasmine tea, green tea, iced lemon tea, or sparkling water with a squeeze of lime.
Storage Options
- Store leftover Chinese Scallion Chicken in an airtight container in the fridge for up to 3 days.
- Chill leftovers completely before you cover them so condensation does not water down the sauce.
- Reheat gently in a skillet over medium heat with a splash of water or broth until hot and saucy again.
- Freeze portions in freezer-safe containers or bags for up to 2 months, then thaw in the fridge overnight and reheat on the stove.
Chinese Scallion Chicken Recipe
Ingredients
Method
- Prep the scallions and aromatics: Wash and dry the scallions. Slice the white and light green parts into 1-inch pieces and place them in a small bowl. Slice the dark green tops into 1 to 1 1/2 inch pieces and place them in a second bowl. Mince the garlic and ginger and keep them together. If using fresh chili, slice it thinly and set aside.
- Marinate the chicken: Pat the chicken thighs dry with paper towels and cut into bite-size strips or chunks. Place chicken in a bowl and add light soy sauce, oyster sauce, Shaoxing wine or dry sherry, sugar, toasted sesame oil, kosher salt, ground white or black pepper, and cornstarch. Toss until every piece is evenly coated and glossy. Let sit for at least 10 minutes.
- Mix the stir-fry sauce: In a small bowl, combine the chicken broth or water, light soy sauce, oyster sauce, cornstarch, sugar, and a pinch of white pepper. Stir until the cornstarch is fully dissolved and set near the stove.
- Sear the chicken: Heat a large skillet or wok over medium-high heat until hot. Add 1 to 1 1/2 tablespoons neutral oil and swirl to coat. Spread half of the marinated chicken in a single layer and let sear without moving for about 2 minutes. Flip and stir until the pieces are cooked through with golden spots, about 3 to 4 more minutes. Transfer to a plate and repeat with remaining chicken, adding more oil if needed. Set all cooked chicken aside.
- Build the scallion and aromatics base: Lower the heat slightly to medium. Add another tablespoon of oil to the same pan if needed. Add the scallion whites, minced garlic, minced ginger, and red pepper flakes or sliced chili if using. Stir-fry until the scallion whites soften and the garlic is fragrant, 1 to 2 minutes, keeping the garlic moving so it does not burn.
- Combine chicken and sauce: Return the cooked chicken and any collected juices to the pan. Stir the sauce mixture again to re-disperse the cornstarch, then pour it around the chicken. Raise heat to medium-high and toss everything together. Cook, stirring, until the sauce bubbles, thickens, and turns glossy, coating the chicken, about 30 to 60 seconds.
- Finish with scallion greens: Add the sliced dark green scallion tops. Toss for 30 to 60 seconds until just wilted but still bright. Taste and adjust seasoning with a splash of soy sauce or a pinch of sugar if needed. Turn off the heat and drizzle with a little toasted sesame oil if desired.
- Serve: Spoon the scallion chicken over hot steamed rice and garnish with extra fresh scallion greens if you like. Serve immediately while hot and saucy.
Notes
Approximate per serving (4 servings): 320 calories; fat 17 g; saturated fat 4 g; carbohydrates 13 g; fiber 1 g; sugars 4 g; protein 29 g; sodium 980 mg. Values are estimates and will vary based on exact ingredients, brands, and portion size.