Sticky Ginger Scallion Chicken

Sticky Ginger Scallion Chicken served over jasmine rice, garnished with scallions and sesame seeds, on a modern ceramic plate. — Sticky Ginger Scallion Chicken – glossy, flavorful, and perfectly served over fluffy rice. Find this savory favorite on FoodForYourGood.com!

Sticky Ginger Scallion Chicken is the flavorful weeknight dinner you didn’t know you needed—until now. This crave-worthy chicken recipe hits every note: savory, sweet, tangy, and just a little spicy (if you like it that way). Plus, it’s made in just one skillet, making cleanup a breeze.

What sets this dish apart is the sizzling duo of ginger and scallions. When lightly sautéed, they create an aromatic base that smells absolutely irresistible—and tastes even better. Toss in some juicy, golden-seared chicken and a glossy soy-honey sauce, and you’ve got a meal that tastes like your favorite takeout but fresher and healthier.

Interestingly, ginger and scallion sauces have roots in Cantonese cuisine, often used as a dip or drizzle for poached chicken. Here, that concept gets a bold, modern upgrade—pan-seared chicken in a sticky, gingery glaze that clings to every bite.

So next time you’re craving something fast, flavorful, and satisfying, whip up this Sticky Ginger Scallion Chicken. It’s guaranteed to be a new dinner favorite.

Recipe Yield: 4 servings

INGREDIENTS

1½ lb boneless skinless chicken thighs
4 scallions, sliced (whites and greens separated)
2 tablespoons low-sodium soy sauce
½ teaspoon sea salt
¼ teaspoon black pepper
1 tablespoon cornstarch
1 tablespoon neutral oil (like avocado or grapeseed)
1 tablespoon sesame oil
1 tablespoon fresh ginger, minced
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon water
1 teaspoon chili garlic sauce (optional for heat)
Cooked jasmine rice, for serving
Toasted sesame seeds, for garnish

INSTRUCTIONS

1. Prep the Chicken:
Pat chicken thighs dry and cut into bite-sized chunks. Toss with sea salt, pepper, and cornstarch until evenly coated. Let sit for 5–10 minutes to absorb flavors.

2. Sear the Chicken:
Heat neutral oil in a large skillet over medium-high heat. Once hot, add chicken in a single layer. Cook undisturbed for 4 minutes, then flip and cook another 3–4 minutes until golden brown and cooked through. Transfer to a plate and set aside.

3. Sauté Aromatics:
In the same skillet, lower the heat to medium. Add sesame oil, minced ginger, and scallion whites. Stir and cook for 1–2 minutes until fragrant, but not browned.

4. Make the Sauce:
Whisk together soy sauce, rice vinegar, honey, water, and chili garlic sauce (if using). Pour into skillet with aromatics and simmer for 1–2 minutes until slightly thickened.

5. Combine & Finish:
Return the chicken to the skillet and toss to coat in the sauce. Stir in scallion greens and cook 1 more minute until they wilt slightly.

6. Serve & Garnish:
Serve hot over steamed jasmine rice, sprinkled with sesame seeds for added texture and flavor.

Helpful Tips to Perfect This Recipe

Slice Before You Sear: Cutting chicken into uniform pieces helps it cook evenly and gives each bite a crispy edge.
Balance the Flavors: The honey and vinegar create a sweet-tangy base—adjust slightly if you prefer sweeter or more acidic tones.
Don’t Skip the Scallion Split: Using both the white and green parts at different stages adds layers of flavor and freshness.

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