Name: Scallion Chicken Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces; ¼ cup soy sauce; 2 tablespoons cornstarch; 1 tablespoon vegetable oil; 1 tablespoon sesame oil; 4 cloves garlic, minced; 1 tablespoon ginger, minced; 1 bunch scallions, chopped (about 1 cup); 1 red bell pepper, sliced; 1 cup snap peas; 1 tablespoon rice vinegar; 1 tablespoon honey; Salt and pepper, to taste

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This Scallion Chicken Stir-Fry is one of my favorite quick, colorful meals. It’s loaded with juicy chicken thighs, crisp veggies, and a savory-sweet sauce that ties everything together. With garlic, ginger, scallions, and a touch of honey, the flavors are fresh and vibrant, making this dish perfect for weeknight dinners.

Why You’ll Love This Recipe

I love this stir-fry because it’s fast, packed with protein, and full of fresh vegetables. The chicken cooks up tender, the veggies stay crisp, and the light sauce adds the perfect balance of savory, tangy, and sweet. It’s also really versatile—I can swap in different vegetables or proteins depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1/4 cup soy sauce
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 tablespoon sesame oil
4 cloves garlic, minced
1 tablespoon ginger, minced
1 bunch scallions, chopped (about 1 cup)
1 red bell pepper, sliced
1 cup snap peas
1 tablespoon rice vinegar
1 tablespoon honey
Salt and pepper, to taste

Directions

I start by mixing the chicken pieces with soy sauce and cornstarch in a bowl. I let it marinate for about 15 minutes to help tenderize and flavor the meat.
In a large skillet or wok, I heat the vegetable oil and sesame oil over medium-high heat.
I add the marinated chicken and cook for 5–7 minutes, stirring often, until browned and cooked through.
I stir in the garlic and ginger and cook for 1–2 minutes until fragrant.
I add the scallions, bell pepper, and snap peas, then stir-fry everything for another 3–4 minutes until the vegetables are tender-crisp.
I drizzle in the rice vinegar and honey, stir well to coat everything evenly, and season with salt and pepper to taste.
I serve it hot over rice or noodles.

Servings and timing

This recipe serves 4 people and takes about 30 minutes total, including marinating and cooking.

Variations

For a spicy kick, I add red pepper flakes or sliced jalapeños during cooking.
I sometimes swap the chicken for shrimp, beef strips, or tofu.
When I want extra veggies, I add mushrooms, zucchini, or baby corn.
A splash of hoisin or oyster sauce deepens the flavor.
I garnish with toasted sesame seeds for a nutty crunch.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. I reheat them in a skillet over medium heat with a splash of water or soy sauce to keep the chicken moist. The microwave works too, though the veggies lose a bit of crispness.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work fine, but I prefer thighs because they stay juicier and more flavorful in stir-fries.

Do I need a wok to make this recipe?

Not at all. I often make it in a large skillet—just make sure it’s hot enough for quick cooking.

Can I make this ahead of time?

Yes, I prep the chicken and vegetables ahead, then cook everything fresh. Stir-fries taste best hot out of the pan.

How do I keep the vegetables crisp?

I cook them quickly over high heat and avoid overcrowding the pan so they stir-fry instead of steaming.

What can I serve this with?

I usually serve it with steamed jasmine rice, brown rice, or lo mein noodles. For a lighter option, I like cauliflower rice.

Conclusion

This Scallion Chicken Stir-Fry is everything I want in a weeknight dinner—quick, flavorful, and full of fresh ingredients. With tender chicken, crisp vegetables, and a balanced sauce, it’s a dish I come back to again and again. Whether I serve it with rice or noodles, it always makes a satisfying meal.