Ginger Scallion Chicken Recipe hits that perfect balance of garlicky, gingery, savory, and a little bit saucy, with juicy chicken and a glossy scallion-studded finish. It works for busy weeknights, meal prep, or casual dinner guests, and you can get it on the table in about 35 minutes. I grew up in a house where ginger and scallions lived on the counter like roommates, so this recipe feels like home every time I cook it.
Why Ginger Scallion Chicken Recipe Is Worth It
This dish tastes bright, aromatic, and deeply savory, with ginger heat that warms your throat instead of burning your tongue. The scallions soften into the sauce and bring a fresh onion flavor that never turns harsh.
You cook everything in one pan, so cleanup stays easy and weeknight friendly. The sauce clings to rice or noodles, and leftovers taste even better the next day, which always feels like a small life upgrade.
“Super flavorful, tender, and restaurant-level tasty, this Ginger Scallion Chicken Recipe went straight into our weekly rotation. ★★★★★”
Ingredients You Need
Chicken
- 1.5 pounds boneless skinless chicken thighs, trimmed and cut into bite-size pieces
- Thighs stay juicy and forgiving, even if you cook them a minute too long.
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 1 teaspoon sugar or honey
Mix these with the chicken for a quick marinade that adds flavor and helps the sauce cling. If you only have chicken breast, slice it thin across the grain so it stays tender.
Aromatics
- 4 to 5 scallions, whites and greens separated and thinly sliced
- 3 tablespoons fresh ginger, very finely minced or grated
- 4 cloves garlic, minced
Use fresh ginger here, not ground. I like the young ginger knobs from Asian markets because they taste less fibrous and more floral.
Sauce
- 3 tablespoons soy sauce
- Use low sodium if you feel sensitive to salt.
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Shaoxing cooking wine or unsalted chicken broth
- 1 teaspoon sugar or honey
- 1 teaspoon cornstarch
- 3 tablespoons water or chicken broth
Whisk this in a small bowl until smooth. Cornstarch thickens the sauce so it coats the chicken and scallions instead of pooling at the bottom of the pan.
Oil and extras
- 2 to 3 tablespoons neutral oil (avocado, canola, or peanut oil)
- 1 teaspoon sesame oil, for finishing
- 1 teaspoon chili crisp or red pepper flakes, optional for heat
- Pinch of white pepper or black pepper
Pantry shortcuts and substitutions
- Use pre-minced garlic and ginger from a jar if you feel short on time, but double the amount for similar flavor.
- Use tamari or coconut aminos instead of soy sauce for a gluten-conscious version, and reduce the sugar slightly if you use coconut aminos.
- Swap oyster sauce with vegetarian mushroom stir fry sauce if you avoid shellfish.
Helpful equipment
- Large nonstick skillet or wok
- Cutting board and sharp knife
- Small bowl for sauce
- Tongs or spatula
- Microplane or fine grater for ginger
Quick Tips & substitutions
- Pat the chicken dry before marinating so it browns instead of steaming.
- Slice chicken into similar size pieces so everything cooks at the same rate.
- Use high heat but keep the pan from smoking; you want a strong sizzle, not burnt bits.
- Cook chicken in two batches if your pan feels crowded, then combine it later.
- Add ginger and garlic after the chicken browns so they do not burn.
- Use only the white and light green parts of scallions for cooking and save the dark greens for garnish.
- Swap chicken thighs with firm tofu cubes for a vegan twist and crisp them in cornstarch first.
- Use zucchini, snap peas, or bell peppers if you want more vegetables in the pan.
- Taste the sauce before adding it and adjust salt, sugar, or vinegar to match your preference.
- Stir the sauce again right before you pour it in, since cornstarch settles at the bottom.
How to Make Ginger Scallion Chicken
1: Marinate the chicken
Add chicken pieces to a bowl with soy sauce, oyster sauce, sesame oil, cornstarch, and sugar. Toss until every piece looks coated and glossy. Let it sit for 10 to 15 minutes while you prep the aromatics.
2: Prep aromatics and sauce
Slice scallions, keeping whites and greens in separate piles. Mince or grate ginger and garlic as finely as you can, since smaller pieces melt into the sauce better. In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, Shaoxing wine or broth, sugar, cornstarch, and water until smooth.
3: Sear the chicken
Heat 1.5 tablespoons oil in a large skillet over medium high heat. When the oil shimmers, spread half the chicken in a single layer and let it sear for 2 to 3 minutes before you stir. Flip and cook another 2 to 3 minutes until the pieces look browned and cooked through, then transfer to a plate and repeat with the remaining chicken and a splash more oil.
4: Sauté aromatics
Lower the heat to medium and add a small drizzle of oil if the pan looks dry. Add scallion whites and cook 1 to 2 minutes until they soften and smell fragrant. Stir in ginger and garlic and cook 30 to 60 seconds until they smell very aromatic and just start to turn golden.
5: Build the sauce
Give the sauce bowl a quick stir so the cornstarch mixes back in. Pour the sauce into the pan with the aromatics and stir constantly for 1 to 2 minutes until it thickens and turns glossy. Scrape up any browned bits from the bottom so they melt into the sauce.
6: Combine and finish
Return the cooked chicken and any juices from the plate to the pan. Toss everything together for 2 to 3 minutes so the chicken absorbs the sauce and heats through. Turn off the heat, stir in sesame oil, scallion greens, and chili crisp or red pepper flakes if you want heat, then taste and adjust seasoning.
Recipe Variations
- Gluten-conscious: Use tamari instead of soy sauce and a gluten-free oyster-style mushroom sauce.
- Low carb: Serve over cauliflower rice or steamed broccoli instead of regular rice or noodles.
- Extra veggie: Add sliced bell peppers, snow peas, or baby bok choy during the aromatics step.
- Spicy version: Add a spoonful of chili garlic sauce or gochujang with the aromatics.
- Kid friendly: Skip chili, use a little extra honey, and cut chicken into small, easy bites.
- Tofu version: Use extra firm tofu, press it, toss in cornstarch and soy sauce, then pan fry until crisp before you add it to the sauce.
Ways to Serve Ginger Scallion Chicken
- Spoon over hot jasmine rice or brown rice with extra scallions on top.
- Serve with stir fried veggies and steamed rice for a full plate.
- Toss with cooked noodles and a splash of extra soy sauce for a quick noodle bowl.
- Pair with cucumber salad or simple lettuce salad to balance the rich sauce.
- Pack into meal prep containers with rice and green beans for easy lunches.
Storage Success
Let the Ginger Scallion Chicken Recipe cool to room temperature, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of water or broth so the sauce loosens and the chicken stays tender. You can freeze portions for up to 2 months, then thaw overnight in the fridge before reheating. I like to store rice and chicken separately so the rice does not soak up all the sauce while it sits.
Ginger Scallion Chicken Recipe
Ingredients
Instructions
- In a bowl, combine the chicken pieces with 1 tablespoon soy sauce, Shaoxing wine, cornstarch, salt, and white pepper. Mix well and let marinate for 10 minutes.
- In a small bowl, mix the chicken broth, oyster sauce, remaining 1 teaspoon soy sauce, and sesame oil. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken in a single layer and cook, stirring occasionally, until lightly browned and nearly cooked through, about 5–7 minutes.
- Add the ginger and garlic to the pan and stir-fry until fragrant, about 30 seconds.
- Add the scallions and stir-fry for another 1–2 minutes until just tender but still bright green.
- Pour in the sauce mixture, toss to coat the chicken and vegetables, and cook for 2–3 minutes more until the sauce slightly thickens and the chicken is cooked through.
- Taste and adjust seasoning if needed, then serve hot over steamed rice.
Notes
Approximate per serving (4 servings): 300 calories; fat 17 g; saturated fat 4 g; carbohydrates 9 g; fiber 1 g; sugars 2 g; protein 28 g; sodium 780 mg. Values are estimates and will vary based on specific ingredients, brands, and portion size.