Name: Chinese Scallion Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces; 1 tablespoon soy sauce; 1 tablespoon Shaoxing wine or dry sherry; 1 teaspoon cornstarch; 1/2 teaspoon sugar; 1/2 teaspoon toasted sesame oil; 1/4 teaspoon white pepper or black pepper; 1 large bunch scallions (green onions), about 8 to 10 stalks, separated white/light green and dark green tops; 3 cloves garlic, minced; 1 teaspoon fresh ginger, minced or grated; 2 tablespoons neutral oil (such as canola, avocado, or peanut oil); 2 tablespoons light soy sauce; 1 tablespoon oyster sauce; 1 tablespoon Shaoxing wine or dry sherry; 1 teaspoon sugar; 1/4 cup low sodium chicken broth or water; 1 teaspoon cornstarch; 1/2 teaspoon chili flakes or a drizzle of chili crisp; 1 teaspoon rice vinegar; 1/2 teaspoon extra toasted sesame oil, for finishing

Chinese Scallion Chicken Recipe tastes savory, garlicky, and oniony with juicy chicken and a glossy soy-sesame sauce that clings to every bite. It works perfectly for busy weeknights, takes about 30 minutes start to finish, and still feels special enough for a cozy at-home “takeout” night. I tested this on my own picky family and watched them silently inhale it, which counts as a standing ovation in my house.

Why Make This Chinese Scallion Chicken Recipe at Home

You control the salt, oil, and quality of the chicken, so the flavor stays bright and clean instead of greasy or heavy. The scallions stay fresh and vibrant, and the sauce tastes balanced with just the right amount of sweetness and umami.

You also cook this in one pan, with simple pantry ingredients like soy sauce, garlic, and sesame oil. Cleanup stays easy, and you still get that restaurant-style glossy chicken that pairs beautifully with hot rice.

“This Chinese Scallion Chicken Recipe tastes like my favorite takeout, but lighter, fresher, and somehow even more addictive. ★★★★★”

Ingredients You Need

Chicken

1 ½ pounds boneless skinless chicken thighs, cut into bite-size pieces
- Thighs stay juicy and forgiving; use chicken breast if you prefer leaner meat, but watch the cook time.
1 tablespoon soy sauce
1 tablespoon Shaoxing wine or dry sherry substitute
1 teaspoon cornstarch
½ teaspoon sugar
½ teaspoon toasted sesame oil
¼ teaspoon white pepper or black pepper

I like to use thighs from a brand that lists minimal added solution or brine, since that keeps the texture firm and not spongy.

Scallion sauce and stir fry

1 large bunch scallions (green onions), about 8 to 10 stalks
- Separate white and light green parts from dark green tops.
3 cloves garlic, minced
1 teaspoon fresh ginger, minced or grated
2 tablespoons neutral oil (canola, avocado, or peanut oil work well)

Sauce mixture

2 tablespoons light soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine or dry sherry substitute
1 teaspoon sugar
¼ cup low sodium chicken broth or water
1 teaspoon cornstarch

Whisk this in a small bowl until smooth so the cornstarch does not clump.

Optional flavor boosters

½ teaspoon chili flakes or a drizzle of chili crisp for heat
1 teaspoon rice vinegar for a tiny tang at the end
Extra toasted sesame oil to finish, about ½ teaspoon

Pantry shortcuts and substitutions

Use pre-minced garlic and ginger from a jar if you feel tired; the flavor stays slightly milder but still tasty.
If you do not have Shaoxing wine, use dry sherry or skip it and add a tiny splash of rice vinegar at the end.
Use gluten free tamari instead of soy sauce if you need a gluten free version.
Swap oyster sauce with vegetarian oyster sauce or a mix of soy sauce and a pinch of sugar.

Equipment list

Large nonstick skillet or wok
Cutting board and sharp knife
Small bowls for marinade and sauce
Spatula or wooden spoon
Measuring spoons and cup

A wok gives the best sear and flavor, but a wide skillet still works very well.

Tips & Mistakes

Slice chicken into even pieces so everything cooks at the same speed.
Pat chicken dry before marinating so it browns instead of steaming.
Do not overcrowd the pan; cook chicken in two batches if your pan feels small.
Heat the pan until it lightly smokes before adding oil for a good sear.
Keep scallions in two piles: white parts for stir frying, green tops for finishing.
Add scallion greens at the end so they stay bright and slightly crisp.
Stir the sauce mixture again right before you pour it in, since cornstarch sinks.
Do not walk away once you add the sauce; it thickens quickly and can turn gluey if you overcook it.
Taste at the end and adjust with a splash of broth if the sauce feels too salty or thick.
Use low sodium soy sauce if you pair this with salty sides like fried rice.

How to Make Chinese Scallion Chicken Recipe

Step 1: Prep the scallions and aromatics

Wash the scallions and pat them dry. Slice them into 1 inch pieces, keeping white and light green parts in one pile and dark green tops in another pile. Mince the garlic and ginger and set them aside near the stove.

Step 2: Marinate the chicken

Place the chicken pieces in a bowl. Add soy sauce, Shaoxing wine, cornstarch, sugar, sesame oil, and pepper. Toss until every piece looks coated and glossy, then let it sit for at least 10 to 15 minutes while you prep the sauce.

Step 3: Mix the sauce

In a small bowl, whisk together light soy sauce, oyster sauce, Shaoxing wine, sugar, chicken broth, and cornstarch. Stir until the cornstarch dissolves completely and no lumps remain. Keep this bowl near the stove so you can grab it quickly.

Step 4: Sear the chicken

Heat a large skillet or wok over medium high heat until hot. Add 1 tablespoon of oil and swirl to coat the surface. Spread half the chicken in a single layer and let it sear without moving it for about 2 minutes, then stir and cook another 2 to 3 minutes until the pieces look browned and cooked through.

Transfer the first batch to a plate and repeat with the remaining chicken and another 1 tablespoon of oil. Keep the cooked chicken on the plate while you work on the scallions. The bottom of the pan will have browned bits that add flavor to the sauce.

Step 5: Stir fry scallions, garlic, and ginger

Lower the heat slightly to medium. Add the white and light green parts of the scallions to the same pan and stir fry for about 1 minute until they soften and smell fragrant. Add the garlic and ginger and cook another 30 seconds, stirring constantly so they do not burn.

If you use chili flakes, sprinkle them in now and stir quickly. The pan should smell very aromatic at this point.

Step 6: Add chicken back and pour in sauce

Return the cooked chicken and any juices from the plate to the pan. Give the sauce bowl a quick stir, then pour the sauce around the chicken. Stir everything together so the chicken and scallions coat evenly.

Cook for 1 to 2 minutes, stirring, until the sauce bubbles and thickens to a glossy consistency that clings to the chicken. If it thickens too much, splash in a tablespoon of broth or water and stir.

Step 7: Finish with scallion greens and sesame oil

Turn off the heat. Add the dark green scallion tops and toss them through the hot chicken. Drizzle a tiny bit of toasted sesame oil over the top and give it one last stir.

Taste and adjust seasoning with a pinch of salt or a splash of soy sauce if needed. Serve hot while the scallions still taste fresh and vibrant.

Variations I've Tried

I sometimes add thin slices of carrot and bell pepper with the scallion whites for extra crunch and color. Snow peas or sugar snap peas also taste great and cook quickly in the same pan. If you like more heat, stir in a spoonful of chili crisp at the end instead of plain chili flakes.

You can also swap chicken with thinly sliced pork shoulder or pork loin and follow the same marinade and cooking method. For a lighter version, use chicken breast and shorten the cook time slightly so it stays tender. I also enjoy a version with extra ginger and a splash of rice vinegar at the end for a brighter, punchier flavor.

How to Serve Chinese Scallion Chicken Recipe

Serve Chinese Scallion Chicken Recipe over hot steamed jasmine rice or brown rice so the grains soak up the savory sauce. Add a simple veggie side like stir fried bok choy, steamed broccoli, or a cucumber salad to keep the meal balanced. Spoon extra scallion sauce over the vegetables, because that sauce tastes too good to waste.

This dish also pairs nicely with plain noodles or fried rice if you feel extra hungry. Kids often enjoy it with a side of edamame or sliced cucumbers for crunch.

How to store

Cool leftovers to room temperature within 1 hour, then place them in an airtight container.
Store in the fridge for up to 3 to 4 days.
Freeze portions in freezer safe containers or bags for up to 2 months.
Reheat on the stovetop over medium heat with a splash of water or broth until hot, or microwave in short bursts, stirring between each burst so the chicken heats evenly and stays tender.