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ginger scallion chicken

Ginger Scallion Skillet Chicken

Joy Brooks
This Chinese-inspired ginger scallion skillet chicken delivers restaurant-quality flavor with a perfect balance of aromatics and tender chicken. The technical three-phase cooking approach ensures perfect results every time.
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Servings: 4 servings
Course: Pan-Fried
Cuisine: Chinese-Inspired
Calories: 283 kcal
Prep Time : 12 minutes
Cook Time : 16 minutes

Ingredients
  

  • 2 boneless skinless chicken breasts (approximately 8 oz each) sliced into ¼-inch strips against the grain
  • 6 scallions white parts thinly sliced, green parts cut into 2-inch segments
  • 2 inch piece fresh ginger peeled and julienned (approximately 2 tablespoons)
  • 4 garlic cloves thinly sliced
  • 2 tablespoons neutral oil with high smoke point avocado or grapeseed recommended
  • 1 tablespoon Shaoxing wine or dry sherry as substitute
  • 2 tablespoons light soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon white pepper
  • ¼ teaspoon salt kosher preferred
  • 1 tablespoon cornstarch for chicken coating
  • 2 teaspoons cornstarch mixed with 1 tablespoon water slurry for sauce thickening

Method
 

  1. Slice chicken breasts crosswise into ¼-inch strips, ensuring you cut against the grain for maximum tenderness.
  2. In a medium bowl, combine chicken strips with 1 tablespoon cornstarch, ¼ teaspoon salt, and ¼ teaspoon white pepper. Toss until evenly coated and set aside for 10 minutes at room temperature.
  3. Meanwhile, prepare aromatics: julienne ginger, slice garlic thinly, and separate scallions into white parts (sliced thin) and green parts (cut into 2-inch segments).
  4. Prepare cornstarch slurry by mixing 2 teaspoons cornstarch with 1 tablespoon cold water until fully dissolved.
  5. Heat a 12-inch skillet over medium heat for 2 minutes to ensure even temperature distribution.
  6. Add 2 tablespoons oil and heat until shimmering but not smoking.
  7. Add ginger and white parts of scallions, sautéing for 90 seconds until fragrant but not browned.
  8. Add sliced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
  9. Increase heat to medium-high and add chicken strips in a single layer without overcrowding (cook in batches if necessary).
  10. Allow chicken to sear undisturbed for 2 minutes to develop proper Maillard reaction.
  11. Stir and continue cooking for 3-4 minutes until chicken is nearly cooked through (155°F internal temperature).
  12. Add Shaoxing wine and use spatula to deglaze pan, scraping up any browned bits (fond).
  13. Add soy sauce, remaining white pepper, and green scallion segments.
  14. Reduce heat to medium-low and simmer for 1 minute.
  15. Re-stir cornstarch slurry and add to pan, stirring immediately to incorporate.
  16. Cook for 60-90 seconds until sauce thickens to coat the back of a spoon.
  17. Remove from heat, add sesame oil, and toss to combine.
  18. Verify chicken has reached 165°F internal temperature before serving.

Note

  • Temperature control is critical: too high will burn aromatics; too low won't properly develop Maillard reaction.
  • The cornstarch coating protects against overcooking while providing surface area for sauce adhesion.
  • Complete all prep before cooking begins as the process moves quickly.
  • Cut all ingredients to uniform sizes for even cooking results.
  • Properly deglaze the pan with Shaoxing wine to incorporate all flavor compounds.
  • Always re-stir the cornstarch slurry immediately before adding to prevent lumps.
  • Remove the dish from heat at 160-162°F internal temperature as residual heat will bring it to food-safe 165°F.