Savory, Sizzling Flavor with a Fresh Onion Kick

Looking for a simple yet flavor-packed dish that works any night of the week? This Scallion Chicken recipe is the perfect marriage of juicy chicken and the bold, fresh punch of scallions. Infused with soy, garlic, sesame, and a touch of heat, this dish brings big, satisfying flavor without fuss.

Perfect over steamed rice, tucked into wraps, or served as part of a stir-fry spread, this dish is quick, flexible, and always delicious.

🌟 Why This Recipe Works

  • Scallion-Packed Flavor: Fresh scallions bring oniony brightness that perfectly complements the savory chicken.

  • Quick & Easy: Comes together in about 30 minutes, ideal for busy weeknights.

  • Pan-Seared Perfection: Golden, juicy chicken pieces seared to lock in flavor and moisture.

  • Versatile Serving: Great with rice, noodles, or lettuce cups.

  • Customizable Heat & Sauce: Adjust spice and sweetness levels to suit your taste.

🛒 Ingredients You’ll Need

For the Chicken

  • 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

  • Salt and pepper, to taste

  • 2 tbsp cornstarch (for a light crisp on the chicken)

  • 2 tbsp vegetable oil (for searing)

For the Sauce

  • ¼ cup low-sodium soy sauce

  • 1 tbsp oyster sauce (optional but adds depth)

  • 2 tsp sesame oil

  • 1 tbsp honey or brown sugar

  • 1 tbsp rice vinegar or white vinegar

  • 3 cloves garlic, minced

  • 1 tsp ginger, grated

  • ½ tsp red pepper flakes or 1 tsp chili paste (optional for heat)

  • 2 tbsp water

For the Finish

  • 1 large bunch scallions, sliced into 1-inch pieces (white and green parts separated)

  • Toasted sesame seeds (optional, for garnish)

  • Steamed white rice or noodles (for serving)

🍳 Step-by-Step Instructions

Step 1: Prepare the Chicken

  • Pat chicken dry with paper towels and season with salt and pepper.

  • Toss with cornstarch until evenly coated.

🔥 Pro Tip: Cornstarch gives the chicken a golden, crispy edge while keeping it tender inside.

Step 2: Make the Sauce

  • In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, honey, vinegar, garlic, ginger, red pepper flakes, and water. Set aside.

Step 3: Sear the Chicken

  • Heat oil in a large skillet or wok over medium-high heat.

  • Add chicken in a single layer. Sear undisturbed for 3–4 minutes until golden.

  • Flip and cook another 3–4 minutes until fully cooked through. Remove and set aside.

Step 4: Sauté the Scallions

  • In the same pan, add a little more oil if needed.

  • Toss in the white parts of the scallions and sauté for 1–2 minutes until fragrant and just tender.

Step 5: Combine and Simmer

  • Return chicken to the pan.

  • Pour in the sauce and stir to coat everything evenly.

  • Simmer for 2–3 minutes, letting the sauce slightly reduce and glaze the chicken.

  • Stir in the green parts of the scallions during the last minute of cooking for freshness.

Step 6: Serve and Garnish

  • Serve hot over steamed rice or noodles.

  • Garnish with sesame seeds and extra scallions if desired.

🔄 Variations to Try

  • Spicy Kick: Add chili oil or diced fresh chili for extra heat.

  • Crispy Version: Fry the chicken pieces in batches for added crunch.

  • Vegetable Boost: Stir in bell peppers, broccoli, or snap peas.

  • Sweet & Sticky: Use more honey and reduce the sauce a bit longer for a glazed finish.

  • Lettuce Wraps: Serve chicken in butter lettuce cups for a lighter option.

🍽️ Serving Suggestions

Serve With:

  • Steamed jasmine or sticky rice

  • Garlic noodles or rice vermicelli

  • Stir-fried bok choy or Asian greens

  • Pickled cucumbers or kimchi for a tangy side

Garnish Ideas:

  • Extra scallions (thinly sliced)

  • Crushed peanuts or cashews

  • Toasted sesame seeds

  • Lime wedges for a citrus pop

🧊 Make Ahead + Storage Tips

  • Make Ahead: Chop your chicken and mix your sauce up to 24 hours in advance.

  • Store: Refrigerate leftovers in an airtight container for up to 3 days.

  • Reheat: Gently reheat in a skillet over medium heat, adding a splash of water if needed to loosen the sauce.

  • Freeze: Freeze the cooked chicken in sauce for up to 2 months. Thaw and reheat gently.

❓ Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes—just don’t overcook it to keep it tender. Thighs offer more juiciness, but both work beautifully.

What if I don’t have oyster sauce?
You can omit it or substitute with more soy sauce plus a touch of hoisin for added sweetness and depth.

Can I grill the chicken instead?
Absolutely! Marinate the chicken in some of the sauce, grill it, and toss with scallions and the remaining heated sauce.

Can I make it vegetarian?
Try using tofu or mushrooms instead of chicken and keep the rest of the recipe the same.

🧄 Final Thoughts

Scallion Chicken is a fragrant, flavorful dish that delivers big taste with simple ingredients. The savory-sweet sauce clings perfectly to seared chicken and fresh scallions, creating a comforting, satisfying meal in under 30 minutes. Whether you're craving takeout vibes at home or need a weeknight win, this dish brings it all to the table—quick, vibrant, and totally delicious.