Prep the Chicken: Start by cutting your boneless chicken thighs into bite-sized pieces. Place them in a bowl and season with a pinch of salt, a little black pepper, cornstarch, light soy sauce, dark soy sauce, oyster sauce and Shaoxing cooking wine. Mix everything together and let the chicken marinate for 10–15 minutes while you prep the rest of your ingredients. This helps tenderize the meat and adds great flavor.

Prepare the Scallions: Slice your green onions into thin pieces, keeping the white and green parts separate. The white part has a stronger flavor and takes a bit longer to cook, while the green part adds a fresh, slightly sweet finish at the end.

Cook the Chicken: Heat cooking oil in a large wok or skillet over medium-high heat. Once the oil is hot and shimmering, add the marinated chicken to the hot pan in a single layer. Let it sear without moving it for a couple of minutes to get a nice golden crust. Then stir and continue to cook until the chicken is browned and fully cooked through, about 5 to 7 minutes total.

Sauté the Aromatics with green onions: Toss in the white parts of the scallions and stir-fry for about 30 seconds until they soften and release their flavor. Then, add the green parts of the scallions and cook everything together for another 10 seconds. The green onions should stay bright and slightly crisp, adding color and freshness.

Serve: Serve your Chinese Scallion Chicken hot over white steamed rice. Enjoy!