If there’s one dish you’ll want to have on repeat during busy weeknights, it’s this Stir-Fried Scallion Chicken. This recipe combines tender bite-sized chicken with aromatic ginger and a mountain of fresh scallions, all brought together by a glossy, irresistible sauce. Everything comes together in one pan and in just about 30 minutes. The result? A flavorful, comforting stir-fry that tastes even better than takeout and leaves you feeling accomplished (and well fed) with minimal effort.
Why You’ll Love This Recipe
- A Real Time-Saver: From prep to plate in right around half an hour, this recipe is geared for speed without sacrificing flavor. It’s a game-changer for those nights when you just need dinner on the table, fast.
- Simple Ingredients, Big Flavor: Fresh ginger and scallions infuse each bite with layers of aroma and just the right touch of zing. Soy sauce, a dash of dry sherry, and a little sesame oil round out the sauce so every morsel is savory and satisfying.
- Crowd-Pleasing Comfort: Tender chicken and a glossy sauce? You’ll have folks reaching for seconds, so don’t be surprised if it disappears in a flash.
- Versatile & Adaptable: Perfect for cleaning out your fridge—feel free to toss in your favorite veggies or swap ingredients around as needed.
- Healthier Than Takeout: Skip the extra oil and salt often found in takeout versions. You’re in control of what goes in, and you’ll notice the difference.
Ingredients You’ll Need
Here’s the quick rundown on what makes this stir-fry standout, along with a few notes to ensure you get the best results:
- Soy Sauce: The backbone of the sauce—opt for a lower sodium version so the dish doesn’t become overpowering.
- Dry Sherry: Brings depth and complexity. If you don’t keep this on hand, a splash of Chinese cooking wine or even a dry white wine can work.
- Sugar: Just a touch to balance out the saltiness and create a beautiful glaze.
- Cornstarch: Essential for thickening the sauce and giving the chicken a silky mouthfeel.
- Vegetable or Canola Oil: High smoke point oils are best for stir-frying—don’t use olive oil here, it can burn.
- Ginger: This adds a warming, aromatic punch—fresh is a must, not powdered.
- Scallions: The star! You’ll use both the white and green parts for layers of flavor and color. No substitutes here; their gentle sharpness makes this dish.
- Boneless Skinless Chicken Breast: Lean, protein-packed, and quick-cooking. If you prefer dark meat, boneless thighs work as well.
- Chicken Broth: Deglazes the pan and helps create a luscious sauce—choose low sodium if possible.
- Sesame Oil: Just a drizzle at the end gives deep, nutty aroma.
- Toasted Sesame Seeds: The finishing touch. Optional, but who doesn’t love a sprinkling of crunch?
Tip: Prep all your ingredients before you start stir-frying—this dish comes together FAST, and you won’t want to pause to chop!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Don’t feel like you have to stick to the exact script—this stir-fry is your blank canvas!
- Veggie Boost: Throw in snap peas, sliced bell peppers, mushrooms, or broccoli florets with the scallions for extra crunch and nutrition.
- Change Up the Protein: Swap chicken breast for boneless thighs, tofu, or even shrimp. Each brings their own personality to the dish.
- Spicy Twist: Stir in a sliced fresh chili or a pinch of red pepper flakes with the ginger for a gentle (or bold!) kick.
- Sauce Swap: Try swapping some of the soy sauce for hoisin or oyster sauce for a richer flavor profile.
How to Make Stir-Fried Scallion Chicken
Prep:
Start by mixing together the soy sauce, dry sherry, sugar, and cornstarch in a small bowl. This will be the punchy sauce that coats your chicken.
Slice your scallions (both green and white parts) into bite-sized lengths, and chop (or grate) your ginger. Cut your chicken into even, 1-inch pieces—this helps it cook quickly and stay juicy.
Stir-Fry in Batches:
Heat half the oil in a large skillet or wok over high heat. You want those aromatics sizzling! Add half the ginger, stirring until you can smell its fragrance (about one minute). Toss in half your sliced scallions and half the chicken, and stir-fry for just a few minutes. Watch the chicken turn mostly white—this is how you lock in the juiciness without overcooking.
Transfer this first batch to a bowl (juices and all), then repeat the process with the remaining oil, ginger, scallions, and chicken.
Bring it Together:
Return the first batch to the pan, pour in your soy sauce-cornstarch mixture, and toss everything to coat. Add the chicken broth and finish with a drizzle of sesame oil, letting it all bubble and thicken for a few minutes until the sauce clings to the chicken.
Serve:
Mound the stir-fry onto a big serving plate, scatter over toasted sesame seeds for that final flourish, and get ready to dig in while it’s hot.
Pro Tips for Making the Recipe
- High Heat is Your Friend: Crank it up—true stir-fries need a hot pan. If you don’t see steam and hear sizzling, the heat’s too low.
- Stir-Fry in Batches: Crowding the pan will make your chicken steam instead of sear. That’s why cooking in halves is worth it.
- Prep Everything First: Since this dish goes from raw to ready so quickly, have all your chopping and measuring done before you even turn on the stove.
- Don’t Overcook the Chicken: Take it out when it’s just turned white on the outside; it finishes cooking while the sauce thickens.
How to Serve
This stir-fry begs to be served over fluffy steamed jasmine rice, which soaks up the glossy sauce perfectly. Want to keep it lighter? Try it over steamed cauliflower rice or alongside stir-fried greens like bok choy or Chinese broccoli.
For a complete meal, pair it with a crisp cucumber salad or a light miso soup. If you want to get playful, wrap it up in lettuce leaves for a hand-held option—great for parties or just a fun family dinner.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you. Scoop them into an airtight container and stow in the fridge—they’ll stay fresh for up to 3 days.
Freezing
Yes, this stir-fry freezes well. Spread it out on a baking sheet if you want to avoid clumping, then transfer to freezer bags or containers for up to 2 months. Defrost overnight in the fridge before reheating.
Reheating
Warm gently in a skillet over medium heat, splashing in a tablespoon or two of water or broth to loosen the sauce. The microwave is fine too, just cover to prevent drying out.
FAQs
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Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will give you a juicier, richer flavor, and they’re more forgiving if you’re worried about overcooking—go ahead and use whichever you prefer.
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I don’t have dry sherry—what else can I use?
No worries—a splash of Chinese Shaoxing wine, dry white wine, or even a little rice vinegar mixed with water will work. Each adds a subtle nuance, so use what you have.
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Is this recipe gluten-free?
With one small tweak! Swap the regular soy sauce for a gluten-free tamari or coconut aminos, and you’re good to go.
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Can I prep this ahead for meal prep?
Yes, definitely. Chop your chicken, scallions, and ginger ahead of time, and whisk up the sauce mixture. Then, put it all together fresh and quick when you’re ready to cook. The leftovers reheat beautifully, so they’re perfect for weekday lunches.
Final Thoughts
This Stir-Fried Scallion Chicken manages to hit that sweet spot every time: ready in a flash, packed with flavor, and endlessly adaptable to suit your mood and pantry. Whether you’re new to stir-fries or a seasoned pro, it’s nearly impossible not to smile digging into this dish. Give it a go—your future self (and anyone you share it with) will thank you!
Print
Stir-Fried Scallion Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 people 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian, Chinese
- Diet: Low Lactose
Description
Stir-Fried Scallion Chicken is a flavorful, quick, and healthy main-course dish featuring tender chunks of chicken breast, fresh scallions, aromatic ginger, and a savory, slightly sweet sauce. Ready in just 30 minutes, it’s perfect for busy weeknight dinners and tastes delicious served over steamed rice.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 2 bunches scallions (about 20 scallions), trimmed and cut into 1-inch pieces (white and green parts)
- 1 tablespoon minced ginger
- 4 tablespoons vegetable or canola oil, divided
- 1 cup chicken broth
- 1 tablespoon sesame oil
- Toasted sesame seeds, for garnish
Sauce Mixture
- 2 tablespoons less sodium soy sauce
- 2 tablespoons dry sherry
- 1 teaspoon sugar
- 2 teaspoons cornstarch
Instructions
- Prepare the Sauce Mixture: In a small bowl, combine the soy sauce, dry sherry, sugar, and cornstarch. Stir until the cornstarch is fully dissolved and set aside. This will be the sauce that thickens and flavors the chicken during cooking.
- First Chicken Sauté: Heat 2 tablespoons of the oil in a large skillet or wok over high heat. Add half of the minced ginger and stir-fry for about 1 minute, until fragrant. Add half of the scallions and half of the chicken pieces, and sauté for roughly 3 minutes. The chicken should turn mostly white on the outside while the scallions begin to soften, but the chicken will still be slightly raw in the center. Transfer this mixture to a bowl and set aside.
- Repeat Sauté: Add the remaining 2 tablespoons of oil to the hot pan. Add the remaining ginger, scallions, and chicken. Stir-fry as before, until the chicken is almost cooked through but still a little pink inside.
- Combine and Add Sauce: Return the first batch of chicken and scallions, along with any juices, to the pan. Pour in the prepared sauce mixture and stir well to evenly coat the chicken pieces. Pour in the chicken broth and add the sesame oil. Bring the mixture to a simmer, then cook for about 3 minutes more, allowing the sauce to thicken and the chicken to finish cooking.
- Serve: Serve the stir-fried scallion chicken hot from the pan, garnished with toasted sesame seeds if desired. Pair with steamed rice or your favorite side for a balanced meal.
Notes
- For extra flavor, marinate the chicken in 1 tablespoon soy sauce and 1 teaspoon cornstarch for 10 minutes before cooking.
- If you prefer a spicier dish, add a pinch of red pepper flakes when stir-frying the ginger and scallions.
- Substitute dry sherry with Chinese Shaoxing wine or a splash of white wine if needed.
- Use low-sodium chicken broth for a healthier option.
- This dish is best enjoyed fresh but can be refrigerated for up to 2 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 275
- Sugar: 2g
- Sodium: 530mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 72mg
