Chinese Scallion Chicken is a simple and tasty dish featuring juicy chicken pieces cooked with lots of fresh scallions, garlic, and a touch of soy sauce. The scallions add a wonderful mild onion flavor that’s bright and fresh, making the chicken really pop with taste. It’s a great go-to meal when you want something quick but full of flavor.
I love making this dish because it doesn’t require a ton of ingredients, yet it always turns out delicious. One of my favorite tricks is to cook the scallions just enough so they’re soft but still have a bit of their fresh crunch. It really makes a difference and keeps the dish vibrant. Plus, it’s one of those recipes that feels homey and comforting every time.
When I serve Chinese Scallion Chicken, I usually pair it with some steamed rice and a side of vegetables like bok choy or broccoli. It makes for a balanced meal that’s satisfying but not heavy. I also like to drizzle a little extra soy sauce over the top for a bit more flavor if people want it. It’s a simple dish that somehow brings everyone to the table happily.
Key Ingredients & Substitutions
- Chicken
- I like using boneless thighs for juiciness, but chicken breast works fine too if you prefer leaner meat. Just be careful not to overcook breast as it can dry out fast.
- Scallions (Green Onions)
- These bring a fresh onion flavor without overpowering. If unavailable, mild spring onions or chives can be a good substitute.
- Soy Sauce
- It’s the main seasoning here. Use low-sodium soy sauce if you want less salt. Tamari is a nice gluten-free option.
- Shaoxing Wine
- This adds a unique aroma and depth. If you don’t have it, dry sherry or a splash of white wine with a pinch of sugar can work instead.
- Chili Bean Paste (Doubanjiang)
- It adds heat and umami. If you prefer less spice, reduce the amount or substitute with mild chili sauce or omit it altogether.
How Do I Cook Scallions Without Losing Their Fresh Flavor?
Scallions cook fast, so you want to keep their green brightness and mild crunch. Here’s how:
- Cut scallions into 1-inch pieces to keep some bite.
- After stirring garlic and ginger, add scallions and stir-fry on medium-high heat for only 1-2 minutes.
- Avoid overcooking—too much heat or time makes them lose color and become mushy.
- Adding chili bean paste or sauce after the scallions start softening helps coat them and keep flavor balanced.
This way, the scallions stay vibrant and fresh-tasting, giving the dish its signature bright flavor and texture.
Equipment You’ll Need
- Large skillet or wok – perfect for high-heat stir-frying and evenly cooking the chicken and scallions.
- Sharp chef’s knife – helps you quickly chop scallions, ginger, and garlic finely and uniformly.
- Cutting board – a sturdy board makes chopping safer and easier.
- Measuring spoons – useful for getting right amounts of soy sauce, sesame oil, and spices.
- Mixing bowl – for marinating the chicken evenly before cooking.
Flavor Variations & Add-Ins
- Try boneless duck breast instead of chicken for a richer, deeper flavor that pairs well with scallions.
- Add sliced bell peppers or snap peas for crunch and a mild sweetness.
- Use oyster sauce in the sauce mix for a thicker, slightly sweeter, and more savory taste.
- Include a handful of fresh cilantro just before serving to add a bright herbal note.
How to Make Chinese Scallion Chicken?
Ingredients You’ll Need:
For The Chicken:
- 1.5 lbs (700g) boneless chicken thighs or chicken breast, cut into bite-sized pieces
- 2 tablespoons soy sauce (for marinating)
- 1 tablespoon Shaoxing wine (or dry sherry)
- Salt and freshly ground white pepper, to taste
For The Stir-Fry:
- 6 large scallions (green onions), cut into 1-inch segments
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 teaspoon Chinese black vinegar or rice vinegar
- 1 tablespoon chili bean paste (doubanjiang) or chili oil (optional)
- 1 teaspoon sugar
- 2 tablespoons vegetable oil (for cooking)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening sauce)
How Much Time Will You Need?
Prep and marinate the chicken for about 15-20 minutes. Cooking takes roughly 15 minutes, including stir-frying chicken, aromatics, scallions, and finishing the sauce. Overall, plan for about 30-35 minutes to make this delicious dish.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, combine chicken pieces with 1 tablespoon soy sauce, Shaoxing wine, a pinch of salt, and white pepper. Let this marinate while you prepare other ingredients, about 15-20 minutes.
2. Cook the Chicken:
Heat vegetable oil in a large skillet or wok on medium-high heat. Add the marinated chicken and stir-fry for 6 to 8 minutes until the chicken is golden and cooked through. Then remove the chicken and set it aside.
3. Stir-Fry Aromatics and Scallions:
In the same skillet, add a little more oil if needed. Toss in minced garlic and ginger, stir-frying for about 30 seconds until fragrant. Next, add the cut scallions and stir-fry for 1 to 2 minutes, just until they soften but remain vibrant.
4. Add Sauce and Combine:
Mix in the chili bean paste or chili oil if using, stirring to coat the scallions. Return the cooked chicken to the skillet. Pour in the remaining soy sauce, vinegar, sugar, and sesame oil. Stir everything together well.
5. Thicken and Finish:
Add the cornstarch mixed with water, stir, and cook for another minute until the sauce thickens and coats the chicken and scallions well. Taste and add salt or pepper as needed.
6. Serve:
Serve your Chinese Scallion Chicken hot, ideally with steamed white rice to soak up the delicious sauce. Enjoy your flavorful and vibrant meal!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken first. Thaw it overnight in the fridge or place it in a sealed bag and submerge it in cold water. Pat it dry before marinating to avoid excess moisture.
Can I Make This Dish Ahead of Time?
Absolutely! You can marinate and cook the chicken in advance, then store it in the fridge for up to 2 days. Reheat gently in a skillet on medium heat to keep the scallions fresh and vibrant.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat or in the microwave in short bursts, stirring occasionally for even warming.
What Can I Substitute for Shaoxing Wine?
If you don’t have Shaoxing wine, dry sherry or a splash of white wine mixed with a pinch of sugar works well. These alternatives add similar depth and aroma to the dish.