Description
This Scallion Chicken recipe is the perfect balance of tender chicken, savory soy sauce, and fragrant scallions, ready in under 20 minutes!
Ingredients
Scale
- 400g (14oz) Chicken thighs (Boneless, skin-on or skinless)
- 2 cups Scallions (green onions) (Chopped, white and green parts separated)
- 4 tbsp Oil (Vegetable or sesame oil)
- 2 tbsp Soy sauce (Light soy sauce for umami flavor)
- ½ tbsp Dark soy sauce (Adds deep color & rich flavor)
- ½ tbsp Oyster sauce (For a touch of sweetness and depth)
- ½ tsp Black pepper (Adjust to taste)
- 2 tbsp Cornstarch (Thickens the sauce and makes chicken tender)
- Optional Add-Ins:
- 1 tsp Sugar or Honey (Balances the savory flavors)
- 1 tbsp Rice Vinegar (For extra tang)
- ½ tsp Sesame Oil (Adds a nutty aroma)
Instructions
- To begin, take your chicken thighs and place them in a mixing bowl. Add the light soy sauce, oyster sauce, black pepper, and cornstarch. Mix everything thoroughly, ensuring that the chicken is well-coated with the marinade. Allow it to marinate for about 10-15 minutes.
- While the chicken marinates, wash and chop your scallions. Be sure to keep the white and green parts separate.
- In a non-stick pan, heat 2 tablespoons of oil over medium-high heat. Once the oil is hot, carefully add the marinated chicken pieces. Cook for about 4-5 minutes on each side or until they are golden brown and fully cooked through.
- With the chicken cooked, it’s time to bring in the scallions. First, toss the chopped white parts of the scallion into the same pan. Sauté them for about 1-2 minutes until they are softened. Then, add the green parts and stir-fry for another 10-20 seconds.
- Finally, return the cooked chicken to the pan and give everything a gentle toss to coat the chicken in the delicious scallion mixture. Serve your Scallion Chicken hot.
Notes
Make sure the chicken is fully cooked by checking that it reaches an internal temperature of 165°F (75°C).
- Prep Time: 15 minutes
- Cook Time: 5-7 minutes
- Category: Dinner
Nutrition
- Calories: 320 kcal
- Sodium: 600 mg
- Protein: 28 g