If you’re looking for a dish that’s equal parts show-stopping and soul-soothing, it’s got to be Chinese Scallion Chicken. Imagine tender pieces of juicy chicken, bursting with the flavors of ginger, garlic, and scallions, all glossed in a savory sauce that begs to be spooned over a mound of fluffy steamed rice. This is one of those recipes that tastes so much more complex than the simple technique lets on—a perfect go-to for busy weeknights or inviting friends over for a comforting homemade meal. Let’s dive into the irresistible world of Chinese Scallion Chicken!
Ingredients You’ll Need
One of the endearing things about Chinese Scallion Chicken is its simplicity—the ingredients are straightforward, yet work harmoniously to produce layers of flavor and texture. Each element in this list adds something essential, whether it’s a hint of sweetness, that deep umami, or an aromatic blast of freshness.
- Chicken thighs or breasts (1 1/2 lbs): Go for boneless, skinless pieces for ultra-tender bites, but feel free to use bone-in, skin-on for more flavor!
- Soy sauce (1 tablespoon): Delivers that classic salty, savory backbone to the marinade and sauce.
- Shaoxing wine (1 tablespoon): A splash of this brings warmth and complexity—substitute dry sherry or mirin if needed.
- Sesame oil (1 teaspoon): Adds a nutty, toasty aroma that beautifully perfumes the dish.
- White pepper (1/2 teaspoon): Lighter and more floral than black pepper; it’s essential for that signature gentle heat.
- Salt (to taste): Enhances all the flavors without overpowering the delicate aromatics.
- Vegetable oil (2 tablespoons): Perfect for stir-frying; keeps everything sizzling without imparting its own flavor.
- Ginger, grated (1 tablespoon): Gives the dish a spicy brightness that cuts through the richness.
- Garlic, minced (3 cloves): Infuses the chicken with deep, savory undertones.
- Scallions, sliced (6, white and green parts separated): The star ingredient, adding color, crunch, and a mellow oniony lift.
- Chicken broth (1/2 cup): Forms the base of the luscious sauce, adding body and extra savoriness.
- Oyster sauce (1 tablespoon): Brings sweet-salty depth and glossy richness to the finished dish.
- Cornstarch (1 teaspoon, mixed with 1 tablespoon water): Thickens the sauce just right, so it coats every bite.
- Extra sliced scallions (for garnish): A shower of green on top for finishing freshness and visual appeal.
How to Make Chinese Scallion Chicken
Step 1: Marinate the Chicken
Start by letting the flavors settle in! In a medium bowl, combine your chicken pieces with soy sauce, Shaoxing wine, sesame oil, white pepper, and a good pinch of salt. Toss to coat all the pieces evenly, and let the chicken soak up those beautiful seasonings for at least 15 minutes. This step is quick, but it’s crucial for juicy, flavorful Chinese Scallion Chicken every time.
Step 2: Sear the Chicken
Get your skillet or wok nice and hot over medium-high heat, then pour in the vegetable oil. Lay in your marinated chicken pieces and cook undisturbed for about 5 to 7 minutes, flipping once so they develop a golden, caramelized crust outside and stay succulent inside. When they’re cooked through, transfer them out to a plate—these will go back in later for a final flavor party!
Step 3: Build the Aromatics
In that same skillet, toss in your grated ginger, minced garlic, and the white parts of the scallions. Stir-fry for just a minute or two—just until you can really smell those delicious aromatics filling your kitchen. This is where Chinese Scallion Chicken begins to pop with that addictively fresh, savory aroma.
Step 4: Simmer and Sauce
Add the chicken broth and oyster sauce to the pan, stirring to loosen any tasty bits stuck to the bottom. Once combined, return the browned chicken to the skillet. Let everything bubble together for 2 to 3 minutes so the chicken soaks up all that fragrant, savory sauce.
Step 5: Thicken and Finish
Stir in your cornstarch slurry and watch the sauce quickly transform into a shiny, luscious glaze that clings to every piece of chicken. Toss in the green parts of the scallions and give one final stir—they’ll wilt just slightly, adding a burst of color and a final layer of flavor to your Chinese Scallion Chicken.
How to Serve Chinese Scallion Chicken
Garnishes
For the perfect finishing touch, shower your Chinese Scallion Chicken with a handful of extra sliced scallions. Not only does this add a pop of color and crunch, but it also keeps the dish tasting incredibly fresh. If you’re feeling fancy, a sprinkle of toasted sesame seeds or a few thinly sliced red chilis will add both flavor and visual wow factor.
Side Dishes
This is a dish that’s practically made to be enjoyed with hot, fluffy steamed rice (jasmine is my favorite for soaking up that irresistible sauce). For extra variety, serve Chinese Scallion Chicken alongside simply stir-fried greens, crisp snap peas, or even a cool cucumber salad. These sides balance out the rich, savory chicken and make for a satisfying, well-rounded meal.
Creative Ways to Present
Mix things up by serving Chinese Scallion Chicken over rice noodles, tucking it into lettuce wraps for a party appetizer, or loading it into a grain bowl with pickled veggies and extra herbs. You can even use leftovers to make a mind-blowing fried rice the next day—let your imagination run wild!
Make Ahead and Storage
Storing Leftovers
Leftover Chinese Scallion Chicken keeps surprisingly well. Cool any extras completely before storing in an airtight container in the refrigerator. It’ll stay tender and flavorful for up to 3 days, making it a fabulous option for easy lunches or dinners throughout the week.
Freezing
While best enjoyed fresh, you can freeze Chinese Scallion Chicken if needed! Place cooled portions in freezer-safe bags or containers, squeeze out excess air, and keep them for up to 2 months. Freeze the chicken and sauce together for best results, and remember to label with the date to keep track.
Reheating
To reheat, gently warm the chicken and sauce together in a covered skillet over low to medium heat, adding a splash of water or chicken broth to refresh the sauce if needed. Avoid microwaving for too long to help the meat stay nice and juicy—just heat until steaming hot throughout.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chinese Scallion Chicken is delicious with both chicken thighs and breasts. Thighs are a bit richer and more forgiving, but breasts will stay juicy as long as you don’t overcook them—just keep an eye on that sear.
Is it okay to skip Shaoxing wine?
Yes, you can leave out the Shaoxing wine if you don’t have any on hand, or try substituting with mirin or a splash of dry sherry. While it adds subtle depth, Chinese Scallion Chicken will still taste wonderful without it.
Can this be made gluten-free?
Definitely! Simply swap out the regular soy sauce and oyster sauce for gluten-free versions, and double-check all your other ingredients. Every bite of Chinese Scallion Chicken will have the same bold flavors and saucy goodness.
What kind of rice pairs best?
Jasmine rice is a classic choice, as its light, delicate aroma complements Chinese Scallion Chicken perfectly. That said, any steamed white rice—or even brown rice—will soak up the sauce beautifully.
How can I make this dish spicier?
If you love some heat, add a few thin slices of fresh red chili or a dash of chili oil when cooking the aromatics. It’ll give your Chinese Scallion Chicken a zippy kick without overpowering the signature savory profile.
Final Thoughts
There’s a reason Chinese Scallion Chicken always earns rave reviews at the dinner table—it’s easy, quick, and absolutely packed with flavor. Whether you’re cooking for family or just treating yourself to a midweek celebration, give this recipe a try and watch it become a staple in your rotation!
Print
Chinese Scallion Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chinese Scallion Chicken recipe is a flavorful and easy-to-make dish featuring tender chicken cooked in a savory sauce with aromatic scallions. Perfect for a quick weeknight meal or a special dinner.
Ingredients
Marinade:
- 1 1/2 lbs boneless, skinless chicken thighs or breasts
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- Salt to taste
Stir-Fry:
- 2 tablespoons vegetable oil
- 1 tablespoon grated ginger
- 3 cloves garlic, minced
- 6 scallions (green onions), sliced into 2-inch pieces (white and green parts separated)
- 1/2 cup chicken broth
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Extra sliced scallions for garnish
Instructions
- Marinate the Chicken: Combine chicken with soy sauce, Shaoxing wine, sesame oil, white pepper, and salt; marinate for at least 15 minutes.
- Cook the Chicken: Brown and cook the chicken in a skillet; set aside.
- Prepare the Sauce: Stir-fry ginger, garlic, and white scallion parts. Add chicken broth and oyster sauce; simmer. Thicken with cornstarch slurry.
- Finish and Serve: Add green scallion parts, combine, and serve hot, garnished with extra scallions. Serve with rice.
Notes
- You can substitute Shaoxing wine with mirin or omit if needed.
- This dish pairs well with jasmine rice or stir-fried vegetables.
- For extra flavor, use bone-in, skin-on chicken and sear skin side down first.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup chicken with sauce
- Calories: 340
- Sugar: 3g
- Sodium: 590mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
