Chicken thigh with scallions

This dish is no different from others that use simple ingredients yet nonetheless taste great. All you need are chicken, onions, and a few things you already have in your kitchen.

In Western cookery, chicken breast is a high-quality cut, while in Asian cooking, chicken thigh is the star. People appreciate it because it stays tender, juicy, and doesn’t overcook, unlike breast meat, which may easily dry out or get tough.

Scallion, also known as spring onions or green onions, are a staple in Chinese cuisine. Their sweet and oniony flavors go perfectly with meat meals.

I found that it goes great with any kind of carb, such as rice, noodles, or pasta, when I was testing recipes. Or, you might eat it by itself as a high-protein supper.

Things you need to make spring onion chicken thighs

• 4 chicken thighs
• 1 bunch scallions
• 2 tablespoons soy sauce
• 1 teaspoon dark soy sauce (optional)
• 1 tablespoon oyster sauce
• 1/2 teaspoon pepper
• 1 tablespoon corn starch
• 1 tablespoon cooking oil

Ingredients

Chicken: For this recipe, chicken thigh is the best cut. You can use it with or without the skin and with or without the bone. I did use chicken breast, but they were very rough, so I wouldn’t suggest using them.

Scallion: The white and green sections of scallions take different amounts of time to cook, so we cut them up and put the white pieces first.

Soy sauce: For this dish, I used both standard and dark soy sauce. The regular soy sauce provides saltiness, while the dark soy sauce adds colour and a slightly caramelised flavor. You can leave out the black soy sauce and use half as much regular soy sauce instead if you don’t have any.

Oyster sauce is a flavor booster that is often used instead of MSG in modern Chinese cooking. However, if you don’t have it, it’s not a deal-breaker.

How to make scallion chicken

Step One: Getting Ready

Combine the chicken thighs with soy sauce, oyster sauce, pepper, and corn starch. Let them sit for 10 minutes. At the same time, cut the scallions into pieces, separating the white parts from the green ones.

Step Two: Pan frying chicken

Put the chicken pieces in a non-stick pan with oil over medium heat and cook them until they are done.

Step three: Putting in the scallions

Put the white pieces of the scallions in with the chicken and cook until they are tender. If you’re using bigger pieces of chicken or parts with bones, put a lid on the pan and cook until the chicken is done. Lastly, add the green sections of the scallions and toss them for 10 to 20 seconds to cook them.

Step Four: serving

If you choose, add additional pepper powder or scallions and serve with rice or noodles.

Tips for Cooking

• Safety first when cooking chicken dishes: Food safety is important. Check to see if the chicken is fully cooked. You will need to cook them longer if you cut them into bigger pieces.
• A non-stick pan works best for this dish, especially because we utilize corn starch in the recipe.
• Sugar: If you want a sweeter flavor, you can add sugar or honey, although I think scallions get sweet enough as they are cooked.

Final notes

I hope you enjoy this delicious scallion chicken recipe. It’s quick, cheap, and full of flavor, so it’s a great thing to add to your midweek meal rotation.

Have fun cooking!

Chicken Thighs with Scallions

You can make this scallion chicken in about 20 minutes! Tender chicken in a sauce with an Asian flavor and a lot of scallions is the perfect supper.

Ingredients

• 4 chicken thighs
• 1 bunch scallions
• 2 tablespoons soy sauce
• 1 teaspoon dark soy sauce (optional)
• 1 tablespoon oyster sauce
• 1/2 teaspoon pepper
• 1 tablespoon corn starch
• 1 tablespoon cooking oil

How to do it

1. Step One: Getting ready—Mix the chicken thighs with soy sauce, oyster sauce, pepper, and corn starch, and let them sit for 10 minutes. In the meantime, chop the scallions into two pieces, one for the white section and one for the green part.
2. Step 2: Pan frying chicken—Put the chicken pieces in a non-stick pan with oil over medium heat and cook them until they are done.
3. Step three: Add the scallions. Add the white sections of the scallions to the chicken and simmer until they are tender. Cover the pan with a lid and cook the chicken until it is fully done if you are using larger chunks or parts with bones. Last, add the green sections of the scallions and swirl them for 10 to 20 seconds to cook them.
4. Step Four: Serving—If you want, you can add additional pepper powder or scallions and serve with rice or noodles.

Notes about the recipe:

• Safety first when cooking chicken: Food safety is very important. Check to see if the chicken is fully cooked. You will need to cook them longer if you cut them into bigger pieces.
• A non-stick pan works best for this dish, especially because we utilize corn starch in the recipe.
• Sugar: If you want a sweeter taste, you can add sugar or honey. But I think scallions get sweet enough as they are cooked.

Nutrition Facts