Few things beat a quick scallion chicken that comes together fast and still feels like a proper home cooked meal. From chopping to serving, this dish lands on the table in about twenty minutes, making it perfect for busy nights when you still want something satisfying and full of flavor.
What makes it special is how a handful of simple ingredients can create something so comforting and bold. Tender chicken and fresh scallions pair with everyday pantry staples to build a dish that tastes far richer than its modest ingredient list suggests.
While chicken breast is often prized in Western cooking, many Asian kitchens prefer chicken thigh for good reason. It stays juicy, soft, and forgiving over heat, delivering a deeper flavor and a better texture that never turns dry or rubbery.
Scallions, sometimes called spring onions or green onions, play a starring role here with their gentle sweetness and savory aroma. As they soften in the pan, they release a fragrant oniony note that wraps beautifully around the chicken, making every bite warm, fragrant, and deeply satisfying.
Scallion Chicken
Few things beat a quick scallion chicken that comes together fast and still feels like a proper home cooked meal. From chopping to serving, this dish lands on the table in about twenty minutes, making it perfect for busy nights when you still want something satisfying and full of flavor.
Ingredients
- 400 g Chicken thighs (cut into small pieces)
- 2 cup scallion (chopped)
- 4 tablespoon oil
- 2 tablespoon soy sauce
- 1/2 tablespoon dark soy sauce
- 1/2 tablespoon oyster sauce
- 1/2 teaspoon black pepper powder (more or less to your liking)
- 2 tablespoon corn starch
Instructions
- Mix the chicken thighs with soy sauce, oyster sauce, pepper and corn starch, then marinate for 10 minutes. Meanwhile, cut the scallions, separating the white parts from the green parts.
- Add the chicken pieces to a non-stick pan with oil over medium heat, and pan fry until fully cooked.
- Add the white parts of the scallions to the chicken and cook until softened. If you’re using larger chicken pieces or pieces with bones, cover the pan with a lid and cook until the chicken is thoroughly cooked. Finally, add the green parts of the scallions and stir for 10-20 seconds to cook them.
- Sprinkle more pepper powder or scallions if desired and serve with rice or noodles.
Notes
- Food safety: When cooking chicken dishes, safety comes first. Make sure the chicken is fully cooked through. If you’ve cut the pieces larger, you’ll need to cook them for a bit longer.
- Non-stick pan: A non-stick pan works best for this dish, especially since we use corn starch in the recipe.
- Sugar: You can add sugar or honey if you prefer a sweeter taste, but I find that scallions become sweet enough once cooked.
Let us know if you liked this recipe. Try the other recipe categories as well!
Skip to Recipe