Scallion chicken is a perfect quick meal that can be whipped up in under 30 minutes. The chicken comes out super tender every time, and the sweet tangy sauce is just so mouth watering!
This dish is quick and easy to make, family friendly (no spiciness), and loaded with delicious flavors from sweet vinegar and scallions. Pair with a big bowl of rice and enjoy!
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Addictive sweet vinegar sauce
It’s the sweet tangy sauce that makes this dish irresistibly delicious. Its umami-rich flavor comes from the mix of tamari soy sauce, scallions, and sesame oil. A touch of sweetness is added just enough to soften the sourness of the vinegar.
In this recipe, two types of vinegars are used. Rice vinegar to bring out the sourness, and balsamic vinegar to add a depth to the flavor. This combination almost resembles Chinese black vinegar which I am not using here because of its gluten content.
Sounds a lot of work to make the sauce? All it takes is to cook the scallions and sesame oil together, add the seasoning mix, and let it sizzle for one minute!
Secrets to tender moist chicken
On top of the sauce being perfect, the meat comes out nice and tender every single time with this recipe. And here are the ways to make that happen.
1. Marinate the chicken with garlic, sake, and tamari soy sauce. Marinating makes the meat juicy, moist and flavorful. Even if you are short on time, let it marinate for at least 5 minutes.
2. Coat the chicken with cornstarch. The starch layer helps to lock in the moisture while being cooked, keeping the meat moist and tender.
Thighs vs breast
With this recipe, I highly recommend using chicken thighs vs chicken breast. Due to its higher fat content, thighs are less likely to be overcooked and they stay soft even after cooled.
That said, if you prefer to use breast, this recipe still works! Those two tips mentioned in the section above greatly help to avoid the dryness which often occurs in breast meat.
Ingredients for this recipe
- Chicken thighs
- Garlic
- Tamari
- Sake
- Cornstarch
- Sesame oil
- Scallion, finely chopped
- Rice vinegar
- Balsamic vinegar
- Sugar
How to make scallion chicken
1. Marinate the chicken in the mix of grated garlic, tamari, and sake. Let sit for 10-20 minutes. Then coat with cornstarch.
2. Make the sauce mix. Combine the tamari, rice vinegar, balsamic vinegar, and sugar together in a small cup and set aside (do this while marinating the chicken!).
3. Cook the chicken fully over medium heat. Transfer the chicken to a plate and set aside.
4. Make the sauce. Heat up the sesame oil and flash cook the scallion. Add in the seasoning mix from step 2 and cook for another minute.
5. Pour the scallion sauce over the chicken and serve.
*See the recipe card below for detailed directions.
Frequently asked questions
In the mood for a spicy kick? Spice up your scallion chicken by drizzling some la-yu (spicy oil), Sriracha, or any of your favorite spicy sauce upon serving. Sprinkling ground white pepper is a great idea too!
Cooked scallion chicken can be stored in the fridge for up to 4 days, in an airtight container.
More Chicken Recipes...
- Turmeric Cashew Chicken
- One Pan Stovetop Chicken Rice
- Asian Chicken Meatball Soup
- Crispy Baked Five Spice Chicken
- Baked Chicken Meatballs
Recipe
Scallion Chicken with Sweet Vinegar Sauce
Ingredients
- 1 pound boneless skinless chicken thighs cut into bite size pieces
- 2 cloves garlic grated
- 1 tablespoon tamari
- 1 tablespoon sake or Shaoxing wine, or dry white wine
- 1 tablespoon cornstarch
- 2 tablespoons olive oil or any neutral tasting oil
For the sauce:
- 2 tablespoons tamari
- 2 tablespoons rice vinegar
- 1 tablespoon balsamic vinegar
- 2 teaspoons sugar
- 1 tablespoon sesame oil
- 5 stalks scallion finely chopped
Instructions
- Place the chicken in a bowl and marinate in the mix of grated garlic, tamari, and sake. Cover and leave for 10-20 minutes. Then sprinkle cornstarch over the meat and toss well.
- While marinating the chicken, combine the tamari, rice vinegar, balsamic vinegar, and sugar together in a small cup and set aside.
- Heat up the olive oil in a pan, and cook the chicken fully over medium heat. Transfer the chicken to a plate and set aside.
- Make the sauce using the same pan (no need to wash). Heat up the sesame oil and cook the scallion for about 30 seconds. Then add in the seasoning mix from step 2 and cook for another minute.
- Pour the scallion sauce over the chicken and serve. Optional: Drizzle la-yu (spicy oil) on top!
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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