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Easy 20-Minute Scallion Chicken Dinner Recipe

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A quick and flavorful stir-fry featuring tender chicken thighs and fresh scallions in a savory-sweet sauce. Ready in just 20 minutes, this easy weeknight dinner delivers big flavor without complicated steps.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs (or breasts)
  • 1 tablespoon soy sauce (for marinade)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon white pepper (or black pepper)
  • 1 bunch scallions (about 6-8), sliced into 2-inch pieces, white and green parts separated
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and grated
  • 3 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 teaspoon brown sugar
  • 1/2 cup chicken broth (or water)
  • 1 teaspoon sesame oil
  • 2 tablespoons neutral oil (avocado or vegetable oil)
  • Cooked jasmine rice or noodles, for serving
  • Optional: toasted sesame seeds and extra sliced scallions for garnish

Instructions

  1. Slice chicken thighs into bite-sized pieces (about 1-inch chunks). In a medium bowl, toss chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1/2 teaspoon white pepper. Let sit while prepping other ingredients.
  2. In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon brown sugar, and 1/2 cup chicken broth. Set aside.
  3. Slice scallions into 2-inch pieces, keeping white parts separate from green parts. Mince garlic and grate ginger.
  4. Place a large skillet or wok over high heat. Add 2 tablespoons neutral oil and heat until shimmering (wisps of smoke starting to rise).
  5. Add chicken pieces in a single layer (cook in two batches if needed). Cook undisturbed for 2-3 minutes until golden brown, then toss and cook another 2-3 minutes until cooked through. Transfer to a plate and set aside.
  6. Reduce heat to medium-high. Add white parts of scallions, garlic, and ginger to the pan. Stir constantly for about 30 seconds until fragrant.
  7. Pour sauce mixture into the pan. Let it come to a simmer and cook for about 1 minute, scraping up browned bits from the bottom.
  8. Return cooked chicken to the pan along with any accumulated juices. Toss together and simmer for 1-2 minutes until sauce thickens slightly and coats the chicken.
  9. Turn off heat. Stir in green parts of scallions and drizzle with 1 teaspoon sesame oil.
  10. Serve immediately over steamed jasmine rice or noodles. Garnish with toasted sesame seeds and extra sliced scallions if desired.

Notes

Don’t skip the cornstarch in the marinade—it helps the chicken brown and stay tender. Cook scallion whites early for mellow flavor and add greens at the end for freshness. If sauce isn’t thickening, mix 1 teaspoon cornstarch with 2 teaspoons water and stir in. Use low-sodium soy sauce to control salt level. Chicken thighs are recommended for juiciness.

Nutrition

Keywords: scallion chicken, quick chicken dinner, 20-minute meal, stir-fry, easy weeknight dinner, chicken thighs, Asian chicken recipe

Find it online: https://bouncybowl.com/easy-20-minute-scallion-chicken-dinner-recipe/