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Scallion chicken with edamame beans and little cucumbers.
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The BEST Scallion Chicken (20 Minutes)

This is hands down the best scallion chicken recipe. The chicken is juicy and tender, and cooked in a soy sauce, garlic, ginger, and scallion sauce. 
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Asian
Servings: 2 people
Calories: 282kcal
Author: Emily Roz

Ingredients

  • 3 skinless and boneless chicken thighs feel free to do more chicken thighs if they're small
  • Cornstarch
  • 4 scallions finely sliced
  • 3 garlic cloves minced
  • 1 inch ginger minced
  • 4 tablespoon light soy sauce
  • 1 tablespoon sugar
  • 100ml chicken stock

For garnish

  • Scallions
  • Sesame seeds

Serve with (suggestions)

  • Sticky rice
  • Cucumber sliced
  • Edamame beans

Instructions

  • Sprinkle salt and pepper over your chicken thighs. Place some cornstarch onto a plate and coat your chicken thighs in cornstarch until fully covered. Place a non-stick frying pan on medium-low heat and add in a drizzle of oil. Add in your chicken thighs and fry on each side for 4 minutes. Remove and wipe the pan with a kitchen towel, then place it back on the heat and drizzle with more oil.
  • Add your scallions, ginger, and garlic to the pan and fry for 3 minutes.
  • Next up, add in your light soy sauce, sugar, and chicken stock. Give everything a stir.
  • Transfer your chicken thighs back into the pan and cook for a further 5 minutes, flipping halfway.
  • Once your chicken has taken on a lovely golden brown colour and the sauce has reduced to a slightly thick consistency, serve up with your rice, cucumber slices, and edamame beans (this is just my suggestion). Enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To double quantity: This recipe can be doubled to make the dish for 4 people.
Top Tips!
  1. You might want to fry your chicken thighs for one minute less or one minute more, depending on their size. 
  2. If you like things saucy, double the sauce ingredient measurements so there's lots leftover!
  3. I love to serve this scallion chicken with rice and some greens like cucumber and edamame beans. You could also have it with noodles or in a sandwich. For extra veggies, I'd recommend tender stem broccoli, cabbage, or pak choi.
What To Do with Leftovers
Storage: Leave to cool, then place in an airtight container and into the fridge for up to 4 days. 
Freezing: To freeze, place into airtight bags with the amount of portions you'd like. You can freeze them already cooked. Then when you want to eat them, just defrost them in the fridge the day before you want to eat them, and reheat following the advice below.
Reheating: Firstly, you can reheat them in the microwave until piping hot. However, I find that sometimes chicken has a funny texture and taste when I do that, so I would recommend reheating the chicken in the air fryer at 160C/320F for 10-15 minutes until hot all the way through. If you don't have an air fryer, reheat the chicken by drizzling some oil into a frying pan. Place on medium-low heat and add in the chicken thighs until hot (around 5-10 minutes).

Nutrition

Calories: 282kcal | Carbohydrates: 14g | Protein: 38g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 163mg | Sodium: 2238mg | Potassium: 643mg | Fiber: 1g | Sugar: 8g | Vitamin A: 282IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 3mg