Description
Scallion Chicken comes together faster than your weeknight dinner stress can build, delivering a simple yet satisfying meal that brings bold Asian-inspired flavors right to your plate. Quick chopping and fast cooking mean dinner is ready before you can even think about ordering takeout.
Ingredients
Scale
Proteins:
- 400 grams chicken thighs
Aromatics and Herbs:
- 2 cups scallions
Sauces and Seasonings:
- 4 tablespoons oil
- 2 tablespoons soy sauce
- ½ tablespoon dark soy sauce
- ½ tablespoon oyster sauce
- ½ teaspoon black pepper powder
- 2 tablespoons cornstarch
Instructions
- Blend 400g chicken thighs with 2 tablespoons soy sauce, ½ tablespoon oyster sauce, ½ teaspoon black pepper, and 2 tablespoons cornstarch in a mixing bowl. Let your chicken marinate for 10 minutes at room temperature.
- Chop 2 cups scallions, separating white and green sections carefully on your cutting board.
- Warm 4 tablespoons oil in a non-stick pan over medium heat for 2-3 minutes until shimmering.
- Add marinated chicken pieces to hot oil, spreading them in a single layer. Cook for 5-7 minutes, flipping occasionally until golden brown and internal temperature reaches 165°F.
- Toss white scallion sections into the pan. Sauté for 1-2 minutes until they soften and become translucent.
- Sprinkle green scallion parts over the chicken. Stir quickly for 10-20 seconds to blend flavors without overcooking.
- Transfer chicken to serving plate. Garnish with additional black pepper or fresh scallion slices if desired.
- Serve immediately alongside steamed rice or noodles for a complete meal.
Notes
- Marinate chicken for maximum flavor by letting it sit in the soy and oyster sauce mixture for up to 30 minutes before cooking.
- Choose bone-in chicken thighs for extra juiciness, but adjust cooking time to ensure they’re fully cooked through.
- Keep the heat at medium to prevent burning and achieve that perfect golden-brown exterior on your chicken.
- For a low-carb version, serve the scallion chicken over cauliflower rice or with a side of roasted vegetables instead of traditional rice.
- Prep Time: 10 minutes
- Cook Time: 7-9 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 322 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg