Go Back
–+ servings

Scallion Chicken Stir-Fry

Please rate us
Quick and flavorful scallion chicken stir-fry with soy-marinated chicken thighs, crisp veggies, and a honey-rice vinegar glaze, perfect for busy weeknights.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Stir Fry
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken
  • 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.
For cooking
  • 1 tablespoon vegetable oil Or another neutral oil with a high smoke point.
  • 1 tablespoon sesame oil For a toasty aroma.
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
Vegetables
  • 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
For finishing
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey Maple syrup or agave for vegan-friendly swap.
  • to taste Salt and pepper

Method
 

Marination
  1. 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.
Cooking
  1. Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat until shimmering.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately over steamed rice or noodles.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 3gSugar: 10g

Notes

For a lighter option, serve on a bed of shredded cabbage or cauliflower rice. Garnishes can include toasted sesame seeds, a squeeze of lime, thinly sliced chiles, or extra chopped scallions. Store leftovers in an airtight container for up to 3–4 days.
Tried this recipe?Let us know how it was!