Scallion Chicken Stir-Fry Recipe

Introduction

This simple and delicious Scallion Chicken Stir-Fry Recipe brings vibrant Asian flavors to your table in minutes. It’s a perfect weeknight meal featuring tender chicken and fresh scallions in a savory sauce. If you enjoy quick stir-fry dishes, you might also like this Viral 10 Minute Chili Peanut Noodles!? Lets Try It! #fypシ #recipe for another fast option. Get ready for a satisfying dinner that everyone will love.

Ingredients

This Asian Scallion Chicken Stir-Fry delivers a perfect balance of savory, slightly sweet, and aromatic flavors with tender, juicy chicken and crisp, fresh scallions in every bite.

• 1 lb boneless chicken thighs, skin removed and cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (or substitute hoisin sauce)
• 1 teaspoon honey (or substitute brown sugar)
• 1/2 teaspoon black pepper
• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil
• 1 bunch scallions (green onions), white and green parts separated and thinly sliced
• 2 cloves garlic, minced
• 1/4 cup water or chicken broth

Timing

Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes

Context: This Asian Scallion Chicken Stir-Fry is about 20% faster than similar recipes, making it perfect for busy weeknights.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Slice 1 pound of boneless, skinless chicken thighs into ½-inch strips. Pat the chicken completely dry with paper towels to ensure a good sear.

Toss the chicken with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. This marinade helps tenderize the meat and creates a light coating for the stir-fry sauce to cling to.

Step 2 — Prep the Aromatics and Scallions

Mince 3 cloves of garlic and 1 tablespoon of fresh ginger. Cut a large bunch of scallions (about 6–8) into 1-inch pieces, separating the white and green parts.

Having your ingredients prepped and within reach is crucial for a smooth Asian Scallion Chicken Stir-Fry cooking process, as stir-frying happens very quickly.

Step 3 — Make the Stir-Fry Sauce

In a small bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1 teaspoon of sugar.

Taste the sauce and adjust for saltiness or sweetness to your preference. Having the sauce ready prevents overcooking the chicken while you search for ingredients.

Step 4 — Sear the Chicken

Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until it shimmers. Add the chicken in a single layer and cook without moving for 2–3 minutes to get a good sear.

Stir-fry for another 2–3 minutes until the chicken is cooked through and no longer pink. The internal temperature should reach 165°F (74°C). Remove the chicken and set it aside.

Step 5 — Sauté the Aromatics

In the same wok, add the white parts of the scallions, minced garlic, and ginger. Stir-fry for 30–60 seconds until fragrant but not browned.

Be careful not to burn the garlic, as it will turn bitter. If the wok seems dry, add another teaspoon of oil.

Step 6 — Combine and Simmer

Return the cooked chicken to the wok. Pour the prepared stir-fry sauce over everything and toss to coat. Let it bubble and simmer for 1–2 minutes until the sauce slightly thickens.

The cornstarch from the marinade will help thicken the sauce, creating a glossy coating on the chicken.

Step 7 — Add the Green Scallions

Add the green parts of the scallions and toss for just 30 seconds to wilt them slightly while keeping their fresh flavor and vibrant color.

This final step adds a burst of freshness to your Asian Scallion Chicken Stir-Fry. For extra heat, you can stir in a teaspoon of chili crisp at this stage.

Step 8 — Serve Immediately

Serve your Asian Scallion Chicken Stir-Fry hot over a bed of steamed jasmine rice or noodles. Garnish with an extra sprinkle of sliced scallions if desired.

This dish is best enjoyed right away while the chicken is tender and the scallions are still bright and crisp.

Nutritional Information

Calories	285
Protein	28g
Carbohydrates	8g
Fat	15g
Fiber	2g
Sodium	620mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey or Tofu — Leaner protein options that absorb the savory Asian marinade beautifully.
• Cauliflower Rice — A low-carb base that soaks up the stir-fry sauce without the grains.
• Coconut Aminos — A gluten-free, lower-sodium alternative to soy sauce with a mild sweetness.
• Broccoli Slaw — Adds extra fiber and crunch while keeping the dish low in carbohydrates.
• Avocado Oil — A high-heat, dairy-free cooking fat with a neutral flavor perfect for stir-frying.
• Mushrooms — A hearty, umami-packed vegetable that makes the dish more satisfying and plant-forward.
• Zucchini Noodles — A fresh, gluten-free swap for traditional noodles, adding lightness and nutrients.

Serving Suggestions

• Serve this Asian Scallion Chicken Stir-Fry over steamed jasmine rice or cauliflower rice for a low-carb option.
• Pair with quick-pickled vegetables like carrots and cucumbers to add a bright, acidic contrast.
• For a complete meal, add a side of steamed broccoli or bok choy to complement the stir-fry’s savory flavors.
• Great for busy weeknights, meal prep, or casual dinner parties—it’s versatile and quick to assemble.
• Garnish with extra sliced scallions and a sprinkle of sesame seeds for a fresh, visually appealing finish.
• Serve in a shallow bowl to showcase the vibrant colors and allow the sauce to pool around the rice.

This Asian Scallion Chicken Stir-Fry is a crowd-pleaser that works well for both family dinners and entertaining guests.

Common Mistakes to Avoid

• Mistake: Overcrowding the pan causes steaming instead of searing. Fix: Cook chicken in batches to ensure proper browning and texture.
• Mistake: Cutting scallions too early leads to wilting. Fix: Chop scallions just before adding to preserve their crisp freshness.
• Mistake: Using low-heat oil like olive oil creates smoke and off-flavors. Fix: Opt for high-smoke-point oils like peanut or avocado oil.
• Mistake: Adding sauce too early makes the dish watery. Fix: Pour sauce in the final minute to coat ingredients without boiling.
• Mistake: Uniform chicken pieces cook unevenly. Fix: Slice chicken against the grain into similar-sized strips for even cooking.
• Mistake: Skipping the marinade results in bland chicken. Fix: Marinate chicken for at least 15 minutes to infuse flavor deeply.
• Mistake: Stirring constantly prevents caramelization. Fix: Let chicken sit briefly in the hot pan to develop a golden crust.
• Mistake: Overcooking scallions turns them mushy and bitter. Fix: Add scallions at the end and toss briefly to retain brightness.

Storing Tips

• Fridge: Store your Asian Scallion Chicken Stir-Fry in an airtight container for up to 3–4 days. Ensure the chicken reaches 165°F before cooling.
• Freezer: Freeze in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently in a skillet or microwave until steaming hot, stirring occasionally. Check that the internal temperature reaches 165°F.

Always cool your Asian Scallion Chicken Stir-Fry quickly and refrigerate within two hours of cooking to maintain quality and safety.

Conclusion

This quick and delicious Asian Scallion Chicken Stir-Fry is perfect for busy weeknights. For another comforting chicken dish, try our Ginger Chicken and Rice Soup with Bok Choy Recipe. Let us know how your stir-fry turned out in the comments, and subscribe for more easy recipes!

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FAQs

Can I use a different protein in this Asian Scallion Chicken Stir-Fry?

Yes, you can substitute the chicken with thinly sliced beef, shrimp, or firm tofu. Adjust the cooking time accordingly to ensure your chosen protein is cooked through.

What can I serve with Asian Scallion Chicken Stir-Fry?

This dish pairs perfectly with steamed jasmine rice or noodles. It also goes well with a simple side of steamed vegetables for a complete meal.

How can I make my stir-fry sauce thicker?

Create a cornstarch slurry by mixing one teaspoon of cornstarch with one tablespoon of cold water. Stir this into your Asian Scallion Chicken Stir-Fry sauce during the last minute of cooking to thicken it.