I love weeknight recipes that feel special but don’t take all night — this Savory Scallion Chicken hits that mark every time. It’s bright from plenty of scallions, savory from soy and sesame, and ready in about 20 minutes when you prep smart. I’ve cooked and tweaked this several times to keep the chicken juicy and the sauce glossy.
Why Make This Recipe
- Fast: ready in about 20 minutes from start to finish, perfect for busy weeknights.
- Flavorful: scallions add fresh bite while a soy-sesame glaze gives deep umami.
- Versatile: serves over rice, noodles, or alongside roasted veggies for balanced meals.
- Kid- and adult-friendly: mild but savory — you can dial heat up or down easily.
- Personal insight: I love this because it’s one-pan, forgiving, and pairs well with quick sides like Delicious Spinach Mushroom Orzo — Ready in Just 30 Minutes, which I often make on the same night.
Recipe Overview
- Prep time: 8 minutes
- Cook time: 12 minutes
- Total time: 20 minutes
- Servings: 4 (about 1.5 lb chicken total)
- Difficulty: Easy
- Method: Pan-sear chicken pieces then finish in a quick scallion-soy glaze, finished on the stovetop
My Experience Making This Recipe
I tested this with both boneless skinless thighs and breasts and learned thighs are more forgiving for quick cooking. A thin cornstarch coating helps the sauce cling and gives a restaurant-style glossy finish. I also found adding most of the scallions at the end keeps them bright and slightly crisp.
How to Make Savory Scallion Chicken Ready in Just 20 Minutes
Start by cutting 1.5 lb boneless skinless chicken thighs into 1-inch pieces and pat them very dry. Toss chicken with 1 tsp kosher salt, 1/4 tsp black pepper, and 1 tbsp cornstarch for a light coating. Heat a large heavy skillet or a 12-inch nonstick pan over medium-high heat until a few drops of water sizzle; add 1½ tbsp neutral oil (canola or vegetable) and swirl until shimmering (~375°F surface). Add chicken in a single layer, sear without crowding for 2–3 minutes per side until golden, then reduce heat to medium. Push chicken to one side and add the sauce: 3 tbsp low-sodium soy sauce, 1 tbsp mirin (or 1 tsp honey + 1 tsp rice vinegar), 1 tsp toasted sesame oil, 1 clove garlic minced, and ¼ cup low-sodium chicken stock or water. Stir and simmer 1–2 minutes until sauce thickens and coats the chicken; finish by folding in 3/4 cup sliced scallions (green and white parts) and an extra tablespoon of thinly sliced scallion greens for freshness. Check internal temp: 165°F with an instant-read thermometer. Serve immediately over rice or noodles.
Equipment note: use a heavy skillet (cast iron or stainless) for best sear and an instant-read thermometer to avoid overcooking.
Expert Tips for Success
- Pat dry and room temperature: dry chicken sears better; let it sit 10–15 minutes after cutting.
- Use cornstarch light coating: 1 tbsp cornstarch makes the exterior silky and helps the sauce cling.
- High heat, then medium finish: get a quick golden sear over medium-high, then lower heat to finish without drying.
- Add scallions late: toss most scallion whites in during the last minute to keep texture; reserve some greens raw for garnish.
- Kitchen-care tip: if you use coconut oil in the kitchen or as an ingredient, you might also find this home remedy using coconut oil for dry skin and heels helpful — I’ve used coconut oil on both hands and in small cooking quantities when I needed a mellow-fat option.
How to Serve Savory Scallion Chicken Ready in Just 20 Minutes
- Over steamed jasmine rice or quick-cooked short-grain rice with a drizzle of sesame oil and extra scallion greens.
- Toss with fresh cooked noodles (udon or soba) and a splash of the pan sauce for a noodle bowl — pairing nicely with a quick dessert like Easy Biscoff Tiramisu — No-Bake Bliss in Just 10 Minutes after.
- Serve alongside steamed or roasted broccoli and carrots for a complete plate.
- For an appetizer-style spread, serve the chicken over toasted slices with a little olive oil and sun-dried tomato spread like this Indulgent Sun-Dried Tomato Bread Dip — 20 Minutes for guests.
Storage and Reheating Guide
- Refrigerator: cool to room temperature no longer than 2 hours, then store in an airtight container for up to 3–4 days.
- Freezer: place in freezer-safe containers or heavy-duty freezer bags. Freeze flat for up to 2 months; thaw overnight in the fridge before reheating.
- Reheating stovetop: reheat gently in a skillet over medium-low with a splash (1–2 tbsp) of chicken stock or water to refresh the sauce and prevent drying. Cover for 2–3 minutes until heated through and register 165°F.
- Microwave: cover loosely and reheat in 30–45 second bursts, stirring between intervals to avoid hot spots and overcooking.
Recipe Variations
- Gluten-free: swap tamari or gluten-free soy sauce for soy, and use mirin or honey as listed. Confirm cornstarch is gluten-free (most are).
- Dairy-free: recipe is naturally dairy-free; use coconut aminos if you want a lower-sodium alternative.
- Spicy scallion chicken: add 1 tsp chili garlic sauce or ½ tsp crushed red pepper to the sauce and garnish with sliced chiles.
- Lighter option: use boneless skinless breasts cut thinly and cook 2–3 minutes per side; watch temp closely to avoid drying.
Nutritional Highlights
- Lean protein: chicken thighs or breasts provide satiety and important amino acids.
- Lower in saturated fat if you use neutral oil sparingly and trim excess fat from thighs.
- Allergen info: contains soy (soy sauce). For gluten-free, use tamari. Portion guidance: aim for ~4–6 oz cooked chicken per serving depending on appetite and sides.
Troubleshooting Common Issues
- Meat dry or tough: likely overcooked — reduce final cook time and use an instant-read thermometer to pull at 160–162°F; carryover heat will reach 165°F.
- Sauce too thin: simmer briefly on medium heat without lid until it reduces, or whisk in 1 tsp cornstarch dissolved in 1 tbsp water and simmer 30–60 seconds.
- Scallions limp and gray: add most scallions in the last 60 seconds of cooking and reserve greens raw for garnish.
Frequently Asked Questions
Q1: Can I use chicken breasts instead of thighs?
A1: Yes. Thinly slice or pound breasts to even thickness and reduce sear time to 2–3 minutes per side. Use an instant-read thermometer and remove from heat at 160–162°F to avoid dryness; carryover will finish to 165°F.
Q2: How do I make this gluten-free or lower in sodium?
A2: Swap regular soy sauce for tamari or a gluten-free soy sauce for a gluten-free version. For lower sodium, choose low-sodium tamari/soy and reduce to 2 tbsp, adding a touch of mirin or honey to balance flavor.
Q3: Can I double the recipe for a crowd?
A3: Yes, but cook in batches to avoid crowding the pan — crowded chicken steams rather than sears. Use two skillets or cook in two batches, then combine in the pan with the sauce at the end.
Q4: How can I make the sauce glossy like in restaurants?
A4: A light cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) added to the sauce while simmering will thicken and give a glossy sheen. Also finish with 1 tsp toasted sesame oil off heat for shine and aroma.
Conclusion
If you like quick, flavorful chicken, this scallion-forward dish is a weeknight winner; for a different take on simple chicken techniques, I recommend reading Dave Chang’s method in Dave Chang’s Whole Boiled Chicken Two Ways – Momofuku Goods to broaden your approach to cooking chicken.
Savory Scallion Chicken
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Gluten-Free (if using tamari)
Description
A quick and savory chicken recipe featuring scallions and a rich soy-sesame glaze, perfect for busy weeknights.
Ingredients
- 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp cornstarch
- 1.5 tbsp neutral oil (canola or vegetable)
- 3 tbsp low-sodium soy sauce
- 1 tbsp mirin (or 1 tsp honey + 1 tsp rice vinegar)
- 1 tsp toasted sesame oil
- 1 clove garlic, minced
- 1/4 cup low-sodium chicken stock or water
- 3/4 cup sliced scallions (green and white parts)
- Extra tablespoon of thinly sliced scallion greens for garnish
Instructions
- Pat chicken pieces very dry and toss with salt, pepper, and cornstarch.
- Heat a large skillet over medium-high heat, add oil, and swirl until shimmering.
- Add chicken in a single layer, sear without crowding for 2–3 minutes per side until golden.
- Reduce heat to medium, push chicken to one side, and add the sauce ingredients.
- Stir and simmer for 1–2 minutes until the sauce thickens and coats the chicken.
- Fold in the sliced scallions and check internal temperature (165°F).
- Serve immediately over rice or noodles with extra scallion greens.
Notes
For best results, use a heavy skillet and an instant-read thermometer to avoid overcooking.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Asian