I love this recipe because it’s fast, flavorful, and made with simple ingredients. The chicken stays juicy thanks to the quick marinade, and the scallions bring a wonderful balance of sweetness and sharpness. I also enjoy how versatile it is, since it pairs perfectly with rice or noodles and works well for an easy lunch or dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
400 g chicken thighs, cut into small pieces 2 cups scallions, chopped 4 tablespoons oil 2 tablespoons soy sauce 1/2 tablespoon dark soy sauce 1/2 tablespoon oyster sauce 1/2 teaspoon black pepper powder, more or less to taste 2 tablespoons corn starch
Directions
I start by mixing the chicken thighs with soy sauce, dark soy sauce, oyster sauce, black pepper, and corn starch in a bowl. I let the chicken marinate for about 10 minutes while I chop the scallions, keeping the white parts separate from the green parts.
I heat the oil in a non-stick pan over medium heat and add the marinated chicken. I pan-fry the chicken until it’s fully cooked and lightly browned.
Once the chicken is cooked, I add the white parts of the scallions and cook them until softened. If the chicken pieces are larger, I cover the pan with a lid and let everything cook gently until the chicken is cooked through.
I finish by adding the green parts of the scallions and stirring for about 10 to 20 seconds, just until they’re slightly wilted but still vibrant.
Servings and Timing
I usually make this recipe to serve 2 people. The total time is about 20 minutes, including marinating, cooking, and finishing the dish.
Variations
I sometimes add sliced ginger or garlic for extra depth of flavor. When I want a bit of heat, I sprinkle in some chili flakes or drizzle chili oil at the end. I also like swapping chicken thighs for chicken breast when I want a leaner option, being careful not to overcook it.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm the chicken gently in a pan or microwave, adding a small splash of water if needed to keep it from drying out.
FAQs
Can I use chicken breast instead of thighs?
I can use chicken breast, but I make sure not to overcook it since it dries out faster than thighs.
Why separate the scallion whites and greens?
I cook the whites longer because they’re more firm, while the greens only need a quick stir to stay fresh and aromatic.
Can I make this dish ahead of time?
I can prep the chicken and scallions ahead, but I prefer cooking it fresh for the best texture.
What can I serve with scallion chicken?
I usually serve it with steamed rice, but it’s also great with noodles or stir-fried vegetables.
Can I reduce the sodium?
I reduce the soy sauce slightly or use a low-sodium version when I want to cut back on salt.
Conclusion
This scallion chicken is a simple, comforting dish that I love making when I need something quick but full of flavor. I enjoy how the tender chicken and fragrant scallions come together into a satisfying meal that always feels reliable and delicious.
This quick scallion chicken stir-fry is packed with juicy chicken thighs, savory soy sauce, and fresh scallions—ready in 20 minutes for an easy weeknight dinner.
Author:Emma
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:2 servings
Category:Dinner
Method:Stir-Fry, Pan-Fry
Cuisine:Chinese-Inspired
Ingredients
400 g chicken thighs, cut into small pieces
2 cups scallions (green onions), chopped
4 tbsp oil
2 tbsp soy sauce
½ tbsp dark soy sauce
½ tbsp oyster sauce
½ tsp black pepper powder (adjust to taste)
2 tbsp cornstarch
Instructions
Prepare & Marinate
In a bowl, mix chicken thighs with soy sauce, dark soy sauce, oyster sauce, black pepper, and cornstarch. Marinate for 10 minutes.
Chop scallions, separating the white parts from the green parts.
Pan-Fry the Chicken
Heat oil in a non-stick pan over medium heat. Add the marinated chicken and pan-fry until fully cooked and lightly golden.
Add Scallions
Add the white parts of the scallions to the pan and cook until softened and fragrant.
If using larger pieces, cover with a lid and cook until chicken is fully done.
Add the green parts of the scallions and stir-fry for 10–20 seconds.
Serve
Sprinkle with extra black pepper or scallions if desired. Serve hot with rice or noodles.
Notes
Chicken thighs stay juicier, but chicken breast can be used with shorter cooking time.
Separate scallion whites and greens for the best flavor and texture.
Add a splash of water or stock if the pan gets too dry.
