Why I Love This Recipe

Skip the takeout because this Scallion Chicken comes together even faster than delivery. The chicken gets a light coating of cornstarch before it hits the pan, giving it beautifully golden edges while helping the sauce cling to every bite. The sauce is the real star here. Soy sauce, oyster sauce, sesame oil, fresh garlic, ginger, and chicken broth come together to create a rich, glossy sauce that’s savory, slightly sweet, and packed with flavor. Plenty of fresh scallions add just the right amount of freshness, making the whole dish taste bright, balanced, and incredibly satisfying. It’s one of those easy dinners I know everyone will happily eat.

Enjoying The Leftovers

The flavors get even better after a night in the fridge, making this a great meal prep recipe. Serve it over fresh rice, noodles, or roasted vegetables for an easy lunch or dinner throughout the week.

Storing

Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the rice separate if possible for the best texture when reheating.

Reheating

Warm everything in a skillet over medium heat with a splash of chicken broth or water to loosen the sauce. You can also microwave individual portions until heated through, stirring halfway for even heating.

A bowl of scallion chicken with a side of green beans sitting next to a pan of chicken, scallions, & garlic with a glaze sauce.
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Scallion Chicken

This Scallion Chicken features tender, golden chicken coated in a rich garlic scallion sauce made with soy sauce, oyster sauce, sesame oil, fresh ginger, and chicken broth. It's a quick one-pan dinner that's packed with takeout-style flavor and perfect for an easy, high-protein weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
US M
Servings 4

Ingredients

For the Chicken:
  • 1 1/2 lb boneless skinless chicken thighs ,cubed
  • 1 tbsp cornstarch
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp avocado oil
For the sauce
  • 3 tbsp soy sauce or coconut aminos
  • 1 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 1/4 cup chicken broth
  • 1 tsp sesame oil
  • 6 to 8 scallions sliced (whites and greens separated)
  • 3 cloves garlic, finely minced
  • 1/2 tbsp fresh ginger, finely minced
Served with
  • Choice of cooked rice
  • Choice of cooked veggie
US – M

Instructions

  • In a bowl, toss the chicken with cornstarch, salt, and pepper until lightly coated.
  • Whisk together all sauce ingredients in a small bowl and set aside.
  • Heat oil in a large skillet over medium-high heat. Add the chicken in an even layer and let it cook undisturbed for 3 to 4 minutes to get some golden color. Flip and cook for another 3 to 4 minutes until cooked through. Remove the chicken to a plate.
  • In the same pan, add a tiny bit more oil if needed. Add the white parts of the scallions, garlic, and ginger. Sauté for about 30 to 60 seconds until super fragrant.
  • Pour in the sauce and let it simmer for 1 to 2 minutes to slightly thicken.
  • Add the chicken back to the pan and toss to coat everything in the sauce.
  • Turn off the heat and stir in the green parts of the scallions.
  • Serve immediately with your choice of veggie and rice, enjoy!

Equipment

saute pan
cutting board
measuring cups

Nutrition Per Serving

Calories: 278kcal | Carbohydrates: 7g | Protein: 35g | Fat: 12g | Fiber: 1g