There’s something oddly comforting about the aroma of ginger and garlic sizzling in a pan. That’s how this scallion chicken recipe begins — with heat, aroma, and anticipation. A weeknight favorite in my kitchen, this dish packs bold umami flavor, a hint of sweetness, and that perfect bite of scallion crunch in just about 20 minutes.
It’s become my go-to when I’m aiming for high-protein meals without a lot of fuss. And when paired with a crisp Cabbage Cucumber Salad and a refreshing glass of Kale Juice, it turns into a balanced meal that fuels without weighing you down. With ingredients you likely already have — chicken thighs, scallions, soy sauce — the beauty is in its simplicity and balance.
I started making this during a spring health reset and stuck with it because it just works. It’s lighter than most takeout, super easy to batch cook, and versatile enough to go with rice, noodles, or even lettuce wraps.
No surprise it’s trending — quick, low-effort Asian-style dinners are huge right now, especially with more people meal-prepping. In fact, recipes like this help support weight goals: chicken thighs offer more flavor and juiciness while still providing quality protein.
It’s quick, satisfying, and loaded with fresh flavor. Give it a shot, and let me know how you make it your own.
What Makes This Scallion Chicken a Repeat Recipe!
Here’s why this dish has earned a permanent spot in my weekly rotation — and why I think you’ll love it just as much:
- Light but Satisfying: I first made this to break up a streak of heavy meals — it’s now my go-to when I want something flavorful without feeling weighed down.
- Flavor-Packed and Juicy: Chicken thighs soak up the gingery, garlicky soy-based sauce perfectly, staying moist and tender every time.
- Flexible and Forgiving: I’ve subbed in tamari for soy sauce and coconut sugar for the sweetener — it still tastes amazing, no matter the swaps.
- Even Better as Leftovers: The flavors deepen overnight, making it perfect for next-day lunches with sticky rice or crunchy cucumber slices.
- Clean Eating Friendly: Full of aromatics, lean protein, and no heavy sauces — it helps me stay on track while still loving what I eat.
Scallion Chicken Recipe
Equipment
- Sharp Knife
- Cutting Board
- Mixing bowl
- Nonstick skillet or wok
- Spatula or Wooden Spoon
- Measuring spoons and cups
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
- 100 ml chicken stock
For garnish:
- Scallions
- Sesame seeds
Serve:
- Sticky rice
- Cucumber sliced
- Edamame beans
Instructions
- Slice the chicken thighs into bite-sized pieces and lightly coat them in cornstarch.
- Heat oil in a skillet over medium-high heat, then sear the chicken until golden and cooked through.
- Remove the chicken and set aside. In the same pan, sauté garlic, ginger, and scallions until fragrant.
- Add light soy sauce, sugar, and chicken stock to the pan; stir to combine.
- Return the chicken to the skillet and simmer for a few minutes until the sauce thickens.
- Toss to coat the chicken evenly in the sticky glaze.
- Garnish with sliced scallions and sesame seeds before serving.
- Serve hot with sticky rice, sliced cucumber, or edamame beans.
Nutrition Info:
| Nutrition | Value |
| Calories | 282kcal |
| Carbohydrates | 14g |
| Protein | 38g |
| Fat | 8g |
| Sugar | 8g |
| Sodium | 2238mg |
Smart & Flavorful Variations (From My Kitchen to Yours!)
- Swap chicken thighs with crispy tofu cubes if you’re leaning plant-based. Just press and pan-fry tofu before tossing it in the sauce — it soaks up flavor like a sponge.
- Add a splash of black vinegar or rice wine to the sauce for a sharp umami punch. It gives the dish more depth and a subtle tang that balances the soy and ginger.
- Throw in a handful of sliced shiitake mushrooms or baby bok choy right before the sauce simmers. They cook quickly and blend into the savory vibe while adding extra texture.
- Use ghee or sesame oil instead of neutral oil to boost the nutty aroma — especially great when you want to lean into earthy, roasted flavors without overpowering the sauce.
- Top with chili crisp or a drizzle of garlic oil just before serving. It brings a gourmet finish and elevates the look and taste in seconds — perfect for when guests are over.
- Turn this into a rice bowl base by layering it with pickled carrots, shredded cabbage, and a jammy egg. It turns a fast meal into something that looks restaurant-level.
Let me know if you’d like similar variations for gluten-free, meal-prep, or high-protein diets!
