Ingredient notes
- Chicken thighs
- Choose boneless pieces of similar thickness for even cooking.
- Ginger
- Grate it finely so it disperses through the sauce.
- Scallions
- Use both white and green parts for depth and colour.
← All recipesASIAN · BUTTER & BLOOM RECIPE
Juicy Ginger Scallion Chicken with Savoury Sauce
No reviews yetMake juicy ginger scallion chicken with a fragrant soy, rice-vinegar and sesame sauce. Includes pan-searing and safe doneness guidance.
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Photography may include disclosed AI-assisted illustrations. Read the image policy.ABOUT THIS RECIPE
Ginger Scallion Chicken
This ginger scallion chicken pairs juicy pan-seared thighs with a fresh, aromatic sauce made from scallions, ginger, soy sauce, rice vinegar and sesame oil. Patting the chicken dry helps it brown, while resting before slicing protects the juices. Spoon the uncooked scallion mixture over hot chicken just before serving so its fragrance stays vivid.
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Why this recipe works
- Dry chicken browns more readily in the skillet.
- Chicken thighs stay juicy during high-heat cooking.
- Adding the sauce after cooking preserves fresh ginger and scallion aroma.
Practical substitutions
These are conservative alternatives based on standard kitchen practice; results may vary from the original recipe.
- Low-sodium tamari can replace soy sauce when appropriate.
- Boneless chicken breast can be used, but check earlier to prevent drying.
Troubleshooting
- The chicken sticks
- Preheat the pan, add oil and leave the chicken undisturbed until it releases naturally.
- The sauce is too sharp
- Add a teaspoon of warm water or a small pinch of sugar.
- The centre is undercooked
- Return the chicken to medium heat and cook until it reaches 165°F (74°C).
Storage and freezing
- Refrigerate chicken and sauce separately within two hours and use within four days.
- Reheat chicken to 165°F (74°C), then add the cool sauce after heating.
THE BUTTER & BLOOM RECIPE
Ginger Scallion Chicken
Print-friendly layout- Preparation time
- 17 min
- Cooking time
- 20 min
- Total time
- 37 min
- Yield
- 4 servings
- Cuisine
- Asian-inspired
- Updated
Ingredients
- 1 1/2 lb boneless chicken thighs
- 1 tablespoon oil
- 1 teaspoon salt
- 1/3 cup sliced scallions
- 2 tablespoons grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Detailed directions for Ginger Scallion Chicken
- Pat chicken dry and season. Heat oil in a skillet over medium-high.
- Cook chicken 6 to 7 minutes per side to 165°F (74°C), then rest and slice.
- Mix scallions, ginger, soy, vinegar and sesame oil.
- Spoon sauce over warm chicken and serve with rice.
Keywords: ginger scallion chicken · juicy ginger scallion chicken · asian recipes · homemade recipe · easy family recipe
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COMMON QUESTIONS
Ginger Scallion Chicken FAQ
Can I make ginger scallion sauce ahead?
Yes. Refrigerate it for up to one day and let it lose its chill before serving.
Why rest chicken before slicing?
Resting gives the juices time to redistribute so less moisture runs onto the board.
What should I serve with ginger scallion chicken?
Steamed rice and a crisp cucumber salad balance the savoury sauce.
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