Scallion Chicken Stir-Fry
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I make this scallion chicken stir-fry when I want a fast, flavorful dinner that feels restaurant-quality but comes together in under 30 minutes. Tender soy-marinated chicken thighs, crisp snap peas and bell pepper, and a bright hit of scallions finished with a honey-rice vinegar glaze — it’s weeknight-friendly, adaptable, and endlessly satisfying.
I also like pairing it with other easy chicken recipes when meal-planning; see my round-up of deliciously simple chicken recipes to elevate your cooking skills for more ideas.
Why you’ll love this dish
This stir-fry balances savory, sweet, and bright flavors in a single pan. Using boneless, skinless chicken thighs keeps the meat juicy and forgiving if you’re rushing; cornstarch plus a quick soy marinade gives the chicken a glossy, slightly thickened coating that clings to the vegetables. It’s fast (about 25–30 minutes total), budget-friendly, and kid-friendly enough to work for family dinners yet tasty enough for a casual dinner party.
"Fast weeknight magic — juicy chicken, crisp veggies, and scallions that turn an ordinary meal into something memorable."
When to make it: busy weeknights, casual date nights, or anytime you crave something fresh-tasting and substantial without a long ingredient list.
Step-by-step overview
- Marinate bite-sized chicken in soy sauce and cornstarch to season and tenderize.
- Heat oils in a hot skillet or wok and sear the chicken until browned and cooked through.
- Add aromatics (garlic and ginger) briefly to release flavor.
- Toss in scallions and quick-cooking vegetables until just tender-crisp.
- Finish with rice vinegar and honey for balance, then serve over rice or noodles.
Expect about 15 minutes of active cooking after a short 15-minute marinade.
What you’ll need
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces (thighs stay juicier; use breasts if you prefer leaner meat)
- 1/4 cup soy sauce (substitute tamari for gluten-free)
- 2 tablespoons cornstarch (helps create a light glaze; arrowroot is a 1:1 gluten-free alternative)
- 1 tablespoon vegetable oil (or another neutral oil with a high smoke point)
- 1 tablespoon sesame oil (for toasty aroma)
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 bunch scallions, chopped (about 1 cup) — white and green parts kept separate if you like
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 tablespoon rice vinegar
- 1 tablespoon honey (maple syrup or agave for vegan-friendly swap)
- Salt and pepper to taste
If you want a casserole-style comfort meal later, check this Angel Chicken Casserole — a simple family dinner for inspiration on stretching leftovers into a new dish.
Step-by-step instructions
- In a medium bowl, combine the chicken pieces with soy sauce and cornstarch. Toss until evenly coated. Let the chicken marinate for 15 minutes while you prep vegetables.
- Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat until shimmering.
- Add the marinated chicken in a single layer (work in batches if needed). Cook, stirring frequently, for 5–7 minutes until the chicken is browned and cooked through. Internal temperature should reach 165°F (74°C).
- Push the chicken to the side and add the minced garlic and ginger to the hot pan. Sauté for 1–2 minutes until fragrant — don’t let them burn.
- Stir the garlic and ginger into the chicken, then add scallions, red bell pepper, and snap peas. Cook another 3–4 minutes until the vegetables are bright and tender-crisp.
- Drizzle rice vinegar and honey over the stir-fry. Toss everything to coat and let the sauce bubble once to thicken slightly. Season with salt and pepper to taste.
- Serve immediately over steamed rice or noodles.
Short, direct actions keep the pan hot and the vegetables crisp. If the pan gets crowded, the chicken will steam rather than brown.
Best ways to enjoy it
- Serve over steamed jasmine rice, brown rice, or short egg noodles. Spoon extra pan sauce over the top.
- For a lighter option, serve on a bed of shredded cabbage or cauliflower rice.
- Garnishes: toasted sesame seeds, a squeeze of lime, thinly sliced chiles, or extra chopped scallions.
- Side ideas: simple cucumber salad, quick-pickled carrots, or steamed bok choy dressed with a little sesame oil.
- For a restaurant-style presentation, mound rice in the center of a shallow bowl and arrange the stir-fry around it; sprinkle scallion greens and sesame seeds right before serving.
Storage and reheating tips
- Refrigeration: Cool leftovers to room temperature (no more than 2 hours out), then store in an airtight container for up to 3–4 days.
- Freezing: Place cooled portions in freezer-safe containers for up to 3 months. Texture of bell pepper may change slightly after freezing.
- Reheating: Best reheated in a skillet over medium heat to restore texture; add a splash of water or stock if the sauce is tight. Microwave on medium power, stirring halfway, for quicker reheats.
- Food safety: Always reheat until steaming hot and check that chicken reaches 165°F (74°C) before serving.
Pro chef tips
- Cut chicken to uniform sizes so pieces cook at the same rate.
- Use a hot pan and avoid overcrowding; searing gives better flavor and texture.
- Let the cornstarch sit with the soy sauce — it helps tenderize and creates a silky coating when cooked.
- Add scallion whites earlier and reserve the greens for garnish to keep bright color and crunch.
- If you prefer less sauce, reduce the soy to 3 tablespoons and the cornstarch to 1 tablespoon.
- For more one-pan meal inspiration and hearty chicken ideas, try this comforting autumn chicken dinner with tortellini and roasted vegetables.
Creative twists
- Spicy: Add 1–2 teaspoons of sriracha or a spoonful of chili garlic sauce when you add the rice vinegar and honey.
- Vegetarian: Swap chicken for firm tofu — press, cube, toss with cornstarch, and pan-fry until golden.
- Nutty crunch: Stir in toasted cashews or peanuts at the end for texture.
- Extra umami: Add a splash of fish sauce (start with 1 teaspoon) or a teaspoon of oyster sauce.
- Low-carb: Serve over cauliflower rice and use coconut aminos instead of soy sauce for a paleo-friendly option.
FAQ
Q: How long does this take from start to table?
A: About 30 minutes total — 15 minutes for quick marinating and prep, then 12–15 minutes active cooking.
Q: Can I use chicken breasts instead of thighs?
A: Yes. Slice breasts thinly and watch timing — breasts cook faster and can dry out, so remove from heat as soon as they’re opaque and reach 165°F (74°C).
Q: How do I keep the vegetables crisp?
A: High heat and short cooking times. Add denser vegetables first if using (carrots, broccoli), and more delicate ones (scallions, snap peas) last.
Q: Is this gluten-free?
A: Use tamari or a certified gluten-free soy sauce and ensure your cornstarch is uncontaminated to make it gluten-free.
Q: Can I meal-prep this?
A: Yes — store chicken and rice separately for best texture. Reheat in a skillet to refresh the sauce and vegetables.
Conclusion
If you enjoyed the bright scallion flavor here, you might also like the ginger-scallion pairing in Dad’s Authentic White Cut Chicken with Ginger Scallion Sauce, which takes the scallion oil idea in a different, traditional direction. For more stir-fry inspiration with snap peas and broccoli, check out this family-friendly Chicken, Broccoli, and Sugar Snap Pea Stir-Fry. If you want to explore scallion oil on vegetables, try the tasty Vietnamese Eggplant with Scallion oil. And for a compliant Whole30 take on chicken-and-greens dishes, see Whole30 Chicken and Broccoli for helpful swaps and ideas.
Enjoy your stir-fry — it’s an easy blank canvas for flavors, textures, and quick weeknight satisfaction.
Scallion Chicken Stir-Fry
Ingredients
Method
- In a medium bowl, combine the chicken pieces with soy sauce and cornstarch. Toss until evenly coated. Let the chicken marinate for 15 minutes while you prep vegetables.
- Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat until shimmering.
- Add the marinated chicken in a single layer (work in batches if needed). Cook, stirring frequently, for 5–7 minutes until the chicken is browned and cooked through. Internal temperature should reach 165°F (74°C).
- Push the chicken to the side and add the minced garlic and ginger to the hot pan. Sauté for 1–2 minutes until fragrant — don’t let them burn.
- Stir the garlic and ginger into the chicken, then add scallions, red bell pepper, and snap peas. Cook another 3–4 minutes until the vegetables are bright and tender-crisp.
- Drizzle rice vinegar and honey over the stir-fry. Toss everything to coat and let the sauce bubble once to thicken slightly. Season with salt and pepper to taste.
- Serve immediately over steamed rice or noodles.
