Name: Savory Scallion Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 lb (450 g) boneless chicken, sliced into 1/2-inch strips; 1 tbsp soy sauce; 1 tsp cornstarch; Pinch of salt; 2 tbsp neutral oil; 2 tbsp rice vinegar; 2 tbsp low-sodium soy sauce; 1 tsp cornstarch + 2 tbsp water (for thickening); 4–5 sliced scallions; 1 tsp toasted sesame oil

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This Savory Scallion Chicken is a fast, flavorful weeknight winner that comes together in just 20 minutes. I make it when I want a bright, savory dinner without fuss—tender chicken, bold scallion flavor, and a glossy quick sauce. For a change-of-pace pairing, I sometimes serve it with a crisp skillet bread similar to what I used on a savory breakfast pizza night.

Why Make This Recipe

Speed: Ready in about 20 minutes from start to finish—ideal for busy weeknights.
Big flavor: Scallions, soy, ginger, and a touch of sesame give a restaurant-like punch.
Flexible: Works with breasts or thighs and pairs with rice, noodles, or greens.
Balanced: Lean protein with fresh aromatics keeps the dish light but satisfying.
Personal insight: I love this recipe because a short marinade (10 minutes) and a hot skillet transform simple ingredients into something impressive every time. Also useful when I want a quicker alternative to my go-to Vietnamese caramel ginger chicken.

Recipe Overview

Prep time: 8–10 minutes (includes a quick marinade)
Cook time: 8–10 minutes
Total time: 18–20 minutes
Servings: 3–4 (about 1 lb / 450 g chicken)
Difficulty: Easy
Method: Quick stovetop pan-fry with a cornstarch-thickened sauce and finish with sliced scallions and toasted sesame oil

My Experience Making This Recipe

I tested this method several times using both boneless skinless chicken breasts and thighs. The key discovery: slicing chicken thin and cooking over medium-high heat gives even browning and keeps the meat juicy. I also learned that adding the scallions off the heat preserves their fresh aroma.

How to Make Savory Scallion Chicken

Start by slicing 1 lb (450 g) boneless chicken into 1/2-inch (1.2 cm) strips and toss with 1 tbsp soy sauce, 1 tsp cornstarch, and a pinch of salt; let rest 8–10 minutes. Heat a 10–12 inch heavy skillet over medium-high until shimmering, add 2 tbsp neutral oil, and sear the chicken in a single layer for 2–3 minutes per side until a golden crust forms and the internal temperature reaches 160°F (71°C). Remove the chicken, deglaze the pan with 2 tbsp rice vinegar and 2 tbsp low-sodium soy sauce, stir in a slurry of 1 tsp cornstarch + 2 tbsp water to thicken, then return chicken and toss with 4–5 sliced scallions and 1 tsp toasted sesame oil just off the heat. Expect a glossy sauce that clings to the chicken and bright scallion aroma right at the end.

Expert Tips for Success

Use a hot, heavy skillet (cast iron or stainless steel) for quick, even searing; preheat for 3–4 minutes over medium-high. I prefer a 10–12 inch cast iron for even color.
Pound or slice uniformly: cut chicken into even 1/2-inch strips so everything finishes at the same time. An instant-read thermometer (digital) helps avoid overcooking—pull at 160°F (71°C) since carryover will raise it slightly.
Cornstarch trick: toss the chicken in 1 tsp cornstarch and use a cornstarch slurry for the sauce to get that glossy restaurant sheen without gumminess.
Scallion timing matters: add most scallions at the end to keep bright green color, but reserve some to sauté briefly for sweeter, milder flavor. For ideas, try this with a side of Mediterranean lemon rice.
Oil choice: use a neutral oil with a high smoke point (canola, grapeseed) for searing, and finish with a small splash (1 tsp) of sesame oil for aroma—not to cook at high heat.

How to Serve Savory Scallion Chicken

On steamed jasmine or short-grain rice for a classic, comforting bowl.
Toss with freshly cooked noodles and a handful of blanched greens for a quick one-pan noodle bowl; it pairs beautifully with bright citrus like in my lemon chicken piccata sides.
Serve over a bed of mixed greens for a lighter meal and spoon extra sauce over the top for flavor.
Presentation tip: fan sliced chicken over rice, sprinkle with toasted sesame seeds and thinly sliced scallions, and serve with lime wedges for a fresh pop.

Storage and Reheating Guide

Cool chicken to room temperature within 2 hours, then store in an airtight container in the fridge for up to 3 days. For freezing, spread cooled chicken in a single layer on a tray until firm, then transfer to a freezer-safe bag or container; freeze up to 2 months. Reheat gently: microwave covered at medium power in 30-second bursts or reheat in a skillet over low heat with a splash of water or broth to loosen the sauce; avoid high heat to prevent drying. Thawed frozen portions reheat best when finished with a fresh drizzle of sesame oil and a few fresh scallions.

Recipe Variations

Gluten-free: use tamari or coconut aminos in place of soy sauce and ensure your cornstarch is certified gluten-free.
Dairy-free: recipe is naturally dairy-free—no substitutions needed.
Add heat: stir in 1 tsp chili garlic sauce or 1/2 tsp red pepper flakes to the sauce for a spicy kick.
Veg-forward: double the scallions and add thinly sliced bell pepper or snap peas in the pan for more vegetables—cook them briefly until crisp-tender.

Nutritional Highlights

Lean protein: about 25–30 g protein per serving (with 1 lb chicken for 3–4 servings).
Lower in saturated fat when using skinless chicken breast; use thighs for richer flavor but higher calories.
Allergens: contains soy (soy sauce); cornstarch may be a concern for corn allergies. For gluten-sensitive eaters, swap to tamari. Portion guidance: serve 3–4 oz (85–115 g) cooked chicken per person for a balanced meal.

Troubleshooting Common Issues

Chicken is dry: slice thinner or cook at slightly lower heat and monitor with an instant-read thermometer. Rest for 3–4 minutes to redistribute juices.
Sauce too thin: simmer briefly and add another 1/2 tsp cornstarch slurry (1:2 cornstarch to water) while stirring to thicken.
Scallions lose color: add most scallions off the heat and toss only once to preserve their bright green and fresh bite.

Frequently Asked Questions

Q: Can I use frozen chicken?
A: Thaw completely in the refrigerator before slicing and cooking. Cooking from partially frozen leads to uneven cooking and a dry exterior with an undercooked center.

Q: How do I adjust the saltiness of the sauce?
A: Use low-sodium soy sauce to control salt, and taste the sauce after reducing. If too salty, add 1–2 tsp rice vinegar or a splash of water to balance it.

Q: Can I make this ahead for meal prep?
A: Yes—cook and cool fully, then store in airtight containers for up to 3 days. Reheat gently and add a fresh sprinkle of scallions and sesame oil before serving to refresh the flavors.

Q: Is there a best cut of chicken for this dish?
A: Boneless skinless thighs give more forgiveness and flavor; breasts deliver leaner results. Slice thin and evenly either way—thighs tolerate higher heat without drying.

Conclusion

If you want a different approach to flavorful, simply cooked chicken, check out Dave Chang’s Whole Boiled Chicken Two Ways – Momofuku Goods for inspiration on whole-bird techniques that complement quick recipes like this one.