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–+ servings
Scallion Chicken

Savory Scallion Chicken in Just 20 Minutes Flat!

Quick and delicious Scallion Chicken, ready in under 20 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Substitute with chicken breast if preferred.
  • 2 tablespoons Corn Starch Essential for coating and searing.
For the Sauce
  • 3 tablespoons Soy Sauce Rich umami flavor; use tamari for gluten-free.
  • 1 tablespoon Dark Soy Sauce Optional but highly recommended.
  • 1 tablespoon Oyster Sauce Enhances flavor; can substitute with mushroom sauce.
  • 1 teaspoon Black Pepper Powder Adjust for personal taste.
For the Vegetables
  • 4 stalks Scallions Chop and separate white and green parts.
  • 2 tablespoons Oil Use non-stick oil for frying.

Equipment

  • Non-stick pan

Method
 

Step-by-Step Instructions for Scallion Chicken
  1. Marinate the chicken with soy sauce, oyster sauce, black pepper, and corn starch. Let it sit for about 10 minutes. Chop the scallions, separating the white and green parts.
  2. Heat oil in a non-stick pan over medium heat. Add the marinated chicken thighs, ensuring even space, and sauté for 6-8 minutes until golden brown and cooked through.
  3. Add the white parts of the scallions and stir well. Cook for an additional 2-3 minutes until scallions soften.
  4. Stir in the green parts of the scallions and cook for just 10-20 seconds. Remove from heat and let rest briefly.
  5. Serve hot, optionally garnish with extra scallions or black pepper. Enjoy with steamed rice or noodles.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 37gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. For longer storage, freeze for up to 3 months.

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