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.

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.

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.

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.

Stir-Fried Scallion Chicken Recipe

Name: Stir-Fried Scallion Chicken Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian
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; 2 tablespoons less sodium soy sauce; 2 tablespoons dry sherry; 1 teaspoon sugar; 2 teaspoons cornstarch

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

Units Scale

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

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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