Sautéed Chicken with Ginger and Scallion Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared and topped with a fragrant ginger and scallion sauce that highlights fresh aromatics. This Chinese-inspired comfort-food recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, fresh ginger, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Chinese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (about 1 lb) and season with 1/2 tsp salt and 1/4 tsp black pepper evenly on both sides.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5 minutes without moving, until the underside is golden brown.
  3. Step 3: Flip the chicken and cook for another 5 minutes until cooked through and juices run clear; transfer to a plate and cover loosely with foil to rest.
  4. Step 4: In the same skillet, reduce heat to medium and add 1 tbsp finely minced fresh ginger and 4 thinly sliced scallion stalks. Sauté for 1 minute until fragrant.
  5. Step 5: Stir in 3 tbsp soy sauce, 1 tbsp sesame oil, and a slurry made by mixing 1 tsp cornstarch with 2 tbsp water. Cook for 2 minutes, stirring until sauce thickens and coats the back of a spoon.
  6. Step 6: Return the chicken breasts to the skillet, spoon the ginger scallion sauce over them, and heat for 1 minute before serving warm.

Frequently asked questions

How long does Sautéed Chicken with Ginger and Scallion Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chicken with Ginger and Scallion Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh ginger from drying out.

Can I substitute ingredients in Sautéed Chicken with Ginger and Scallion Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Chicken with Ginger and Scallion Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Chicken with Ginger and Scallion Sauce?

Chinese comfort food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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