If you love bright, vibrant flavors that come together in a flash, this Scallion Chicken Stir-Fry Recipe is an absolute must-try. Tender chicken slices perfectly coated in a light, savory sauce enriched with the fresh punch of scallions, garlic, and ginger make this dish an exciting weeknight winner or a dish to impress friends without fuss. With crisp sugar peas and optional celery adding a crunchy contrast, this stir-fry balances sweet, salty, and umami notes beautifully. Whether you’re craving something quick or crave a meal packed with texture and zest, this Scallion Chicken Stir-Fry Recipe delivers in every bite.

Ingredients You’ll Need

The image shows four views of ingredients for cooking, all placed on a white marbled surface. The first part features a white bowl filled with raw, light pink sliced chicken on the top left, while the top right zooms in closely on the same chicken pieces in the white bowl, highlighting their smooth texture and pale pink color. Below, the third part displays a spread with chopped garlic in a small white bowl on the left, light green sliced scallions in a medium white bowl in the center, and minced ginger in a small white bowl on the right, with raw chicken behind them on a white plate. Surrounding these are additional small white bowls holding various sauces and powdered ingredients, showcasing dark, thick soy sauce, light colored liquids, and fine powders. The last part mirrors this setup but adds a white bowl with a brown mixed sauce in the middle, surrounded by the same finely chopped vegetables and garnishes. Photo taken with an iphone --ar 4:5 --v 7

This Scallion Chicken Stir-Fry Recipe calls for a handful of simple yet essential ingredients that work harmoniously to create a dish bursting with flavor, smooth texture, and inviting color. Each component plays a pivotal role, from tenderizing the chicken to enhancing the sauce’s depth and adding crunch and freshness to the stir-fry.

Boneless skinless chicken breasts or thighs (1 pound): Thinly sliced against the grain for ultimate tenderness and quick, even cooking.

Egg white (1): Helps create a light coating on the chicken, sealing in juiciness and providing a smooth texture.
Baking soda (1/2 teaspoon): Works as a gentle tenderizer, making the chicken irresistibly soft.
Shaoxing wine (1 tablespoon, optional): Adds subtle depth and complexity, typical of authentic Chinese stir-fries.

Cornstarch (2 tablespoons total): Gives the chicken a glossy finish and thickens the sauce beautifully.
Salt (1/2 teaspoon): Balances and enhances all the flavors.
Low sodium chicken stock (1/3 cup): Forms the savory base of the sauce with a clean, rich profile.
Oyster sauce (1 tablespoon): Brings a luscious umami punch, essential for that classic stir-fry taste.

Soy sauce (1 teaspoon): Adds a mild saltiness and dark color that enriches the dish visually and on the palate.
Sugar (1 teaspoon): Balances acidity and rounds out the sauce’s flavor profile.
Rice wine vinegar (1 tablespoon): Adds a gentle tang that lifts and brightens the stir-fry.

Chinese-style chicken bouillon powder (1 teaspoon, optional): Enhances the sauce’s savory notes if desired.
Oil (1 tablespoon): A neutral cooking oil perfect for stir-frying at high heat.
Green onions (4 scallions): White parts sliced thin for cooking, green parts cut into 1-inch lengths for freshness and color.

Garlic (1 tablespoon): Finely chopped or grated, adding an aromatic punch.
Ginger (1 tablespoon): Finely chopped or grated, lending warmth and zest.
Celery (2 stalks, optional): Thinly sliced for crisp texture and subtle earthiness.

Sugar peas or snap peas (1 cup, optional): Add sweetness and a satisfying crunch.
Sesame oil (1/2 teaspoon): Gives a fragrant, nutty finish to the dish.

How to Make Scallion Chicken Stir-Fry Recipe

A white bowl filled with a base layer of fluffy white rice, topped with a colorful mix of light brown cooked chicken strips and bright green snow peas and green onion pieces. The chicken pieces have a soft, smooth texture, while the snow peas are crisp and shiny, some showing the inside seeds. The green onions add extra green color and a fresh texture. The bowl sits on a white marbled surface with green onions visible around it. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Marinate the Chicken

Start by thinly slicing your chicken against the grain for tenderness, then combine it with the egg white, baking soda, Shaoxing wine (if using), cornstarch, and salt. This marinating mixture not only tenderizes the meat but also forms a slight velvety coating that locks in the chicken’s juices when cooked. Cover and chill it for about 20 to 30 minutes — the wait is totally worth it for that perfect texture.

Step 2: Prepare the Sauce

While your chicken marinates, mix together all the sauce ingredients. The blend of chicken stock, oyster sauce, soy sauce, sugar, rice wine vinegar, cornstarch, and bouillon powder (if using) creates a balanced sauce that will thicken just right during cooking, bringing every part of the dish together with a glossy and flavorful finish.

Step 3: Cook the Chicken

Heat the oil in a wok or large pan over medium-high heat until shimmering. Add the marinated chicken and stir-fry it swiftly for 3 to 5 minutes until the pieces are just cooked through and slightly golden. Remove the chicken from the pan and set it aside—don’t skip this step as it prevents overcooking later and keeps the chicken tender.

Step 4: Sauté Aromatics and Vegetables

In the same pan, toss in the white parts of the scallions, garlic, and ginger. Stir them quickly until fragrant, just about 30 seconds, releasing their tantalizing aroma. Then add the green scallion parts along with thinly sliced celery and sugar peas if you like an extra crunch. Stir-fry these for another minute to keep their bright colors and crispness intact.

Step 5: Combine and Finish the Stir-Fry

Pour in the prepared sauce and cook it until it thickens, about one minute. This step transforms the stir-fry, coating every piece beautifully with savory, sweet, and tangy goodness. Toss the cooked chicken back into the pan, stir everything together to combine fully, then drizzle the sesame oil on top for that final fragrant touch. Your Scallion Chicken Stir-Fry Recipe is now ready to enjoy!

How to Serve Scallion Chicken Stir-Fry Recipe

Garnishes

Fresh garnishes can elevate your stir-fry from great to unforgettable. Sprinkle toasted sesame seeds or thinly sliced fresh red chili for a touch of heat and texture. A handful of chopped cilantro or extra green scallions on top adds brightness and a fresh herbal kick that pairs perfectly with the rich sauce.

Side Dishes

This Scallion Chicken Stir-Fry Recipe shines alongside steamed jasmine rice or fragrant brown rice, both absorbing the luscious sauce wonderfully. For a lighter take, serve with cauliflower rice or a simple cucumber salad dressed with rice vinegar and sesame seeds for extra crunch and contrast.

Creative Ways to Present

Think beyond the typical plate and serve this stir-fry inside crisp lettuce cups for a refreshing handheld twist. Alternatively, pile it over a bed of noodles or mix it into fried rice for a hearty family-style meal. These creative presentations add excitement and allow you to enjoy the dish in new, fun ways.

Make Ahead and Storage

Storing Leftovers

Store any leftover Scallion Chicken Stir-Fry Recipe in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making your next meal just as delightful. To keep the vegetables from turning soggy, it’s best to consume leftovers within this timeframe.

Freezing

You can freeze the cooked stir-fry in a freezer-safe container or bag for up to 1 month. For best texture, it’s preferable to freeze the chicken and sauce separately from the vegetables, as peas and celery tend to lose their crunch after freezing and thawing.

Reheating

Reheat gently in a skillet over medium heat, stirring occasionally until warmed through to avoid drying out the chicken. Adding a splash of chicken stock or water helps loosen the sauce and keeps the dish moist and vibrant, just like freshly made. Avoid microwaving if possible to preserve texture and flavor.

FAQs

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs are actually a great choice for this Scallion Chicken Stir-Fry Recipe because they tend to be juicier and more forgiving when cooked quickly over high heat, delivering extra flavor and tenderness.

What can I substitute for Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry is a decent substitute, or you can simply omit it. The marinade and sauce will still be delicious, though the wine adds a subtle depth that’s worth including when you can.

Can I make this stir-fry vegetarian or vegan?

While this recipe features chicken, you can swap in firm tofu or seitan for a vegetarian version. Use vegetable stock instead of chicken stock and adjust the sauce accordingly. The scallions, ginger, and garlic will still provide plenty of flavor.

What’s the best way to slice chicken for stir-frying?

Slicing thinly against the grain is key to tender chicken. Cutting the meat this way shortens muscle fibers, making each bite easier to chew and ensuring the chicken cooks quickly and evenly in the wok.

Can I prepare parts of this recipe in advance?

Yes! Marinate the chicken and mix the sauce ahead of time, then store both covered in the fridge. When ready to cook, simply stir-fry the chicken and vegetables, making dinner almost effortless on busy nights.

Final Thoughts

If you’re craving a dish that’s quick, vibrant, and packed with flavor, give this Scallion Chicken Stir-Fry Recipe a try. It’s one of those meals that feels both comforting and exciting, perfect for lunch, dinner, or anytime you want to treat yourself to something delicious. Once you make it, I bet it will become a favorite go-to recipe for busy days and casual gatherings alike. Enjoy stirring up some magic in your kitchen!