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Scallion Chicken Stir-Fry Recipe

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4.3 from 34 reviews

This Scallion Chicken recipe features tender, marinated chicken stir-fried with fresh scallions, aromatic garlic and ginger, and crisp vegetables in a savory oyster sauce glaze. A perfect quick and flavorful Chinese-inspired dish ideal for a weeknight dinner.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

For the Chicken:

  • 1 pound boneless and skinless chicken breasts or thighs, thinly sliced against the grain
  • 1 egg white
  • 1/2 teaspoon baking soda
  • 1 tablespoon Shaoxing wine (optional)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt

For the Sauce:

  • 1/3 cup low sodium chicken stock
  • 1 tablespoon oyster sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon Chinese style chicken bouillon powder (optional)

For the Stir Fry:

  • 1 tablespoon oil
  • 4 green onions (scallions), slice the whites thinly and cut the greens into 1 inch pieces
  • 1 tablespoon garlic, finely chopped or grated
  • 1 tablespoon ginger, finely chopped or grated
  • 2 stalks celery, thinly sliced (optional)
  • 1 cup sugar peas (or snap peas) (optional)
  • 1/2 teaspoon sesame oil

Instructions

  1. Marinate the Chicken: In a bowl, combine the egg white, baking soda, Shaoxing wine, cornstarch, and salt. Add the thinly sliced chicken and mix well to coat. Cover and refrigerate for 20-30 minutes to tenderize and flavor the chicken.
  2. Prepare the Sauce: In a separate bowl, whisk together chicken stock, oyster sauce, soy sauce, sugar, rice wine vinegar, cornstarch, and chicken bouillon powder (if using). Set aside until ready to use.
  3. Cook the Chicken: Heat oil in a wok or large pan over medium-high heat. Add the marinated chicken and stir-fry for 3-5 minutes until fully cooked and slightly browned. Remove the chicken from the wok and set aside.
  4. Sauté Aromatics and Vegetables: In the same wok, add the sliced white parts of the green onions, garlic, and ginger. Stir-fry until fragrant, about 30 seconds. Then add the green parts of the scallions, celery, and sugar peas if using, cooking for about 1 minute until vegetables are crisp-tender.
  5. Thicken the Sauce and Combine: Pour the prepared sauce into the wok and stir until it thickens, about 1 minute. Return the cooked chicken to the wok and toss everything together to coat well in the sauce.
  6. Finish and Serve: Drizzle sesame oil over the stir-fry, give it a final toss, and serve immediately with steamed rice or noodles as desired.

Notes

  • For best texture, slice chicken thinly against the grain.
  • Shaoxing wine enhances flavor but can be omitted if unavailable.
  • Chicken bouillon powder is optional and provides an additional savory punch.
  • Adjust the amount of sugar peas and celery based on your preference or omit for a simpler version.
  • Use low sodium soy sauce and chicken stock to control salt content.
  • Marination time can be extended up to 1 hour for a more tender result.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese

Find it online: https://allyumcooks.com/scallion-chicken-stir-fry-recipe/