Skip to content
Simple Filipino recipes for real family kitchens
Sarap RecipeCook familiar food with confidence
Popular: adobosinigangbudget meals
Search

Chicken Recipes

Ginger Scallion Chicken Thighs

An original aromatic and gently savory Chicken Thighs recipe adapted for Filipino ingredients, family portions and an ordinary home stove.

Updated August 19, 2026By Sarap Recipe Editorial
Prep15 minutes
Cook40 minutes
Serves4–5
LevelEasy

This original Sarap Recipe version of Ginger Scallion Chicken Thighs is designed for a regular Filipino family kitchen. It uses ginger and scallion to make a aromatic and gently savory dish that works well with steamed rice.

Ingredients

  • 900 g boneless chicken thighs, cut into bite-size pieces
  • 1 thumb-size ginger, cut into thin strips
  • 5 scallions, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons cooking oil
  • Black pepper and salt, only as needed

How to cook it

  1. Pat the chicken dry and cut it into even pieces.
  2. Measure and prepare every sauce ingredient before heating the pan. This keeps the aromatics from burning while you work.
  3. Cook the ginger and the white part of the scallions for 1 minute. Stir together soy sauce, oyster sauce and 1/3 cup water.
  4. Cook until browned and the thickest piece reaches a safe internal temperature, about 10 to 14 minutes in total.
  5. Add the green scallion tops and sesame oil only during the final minute.
  6. Taste the finished dish with rice before adjusting salt, soy sauce or fish sauce. Rest for 3 minutes before serving.

Why this method works

Preparing the sauce first gives the seasoning time to dissolve and prevents rushed measuring over a hot pan. Cooking the main ingredient separately from the final reduction protects its texture, while gradual seasoning accounts for differences between brands of soy sauce, patis and oyster sauce.

Practical kitchen tips

  • Use a wide pan so moisture can evaporate instead of making the dish watery.
  • For a less salty result, start with only three-fourths of the soy sauce or fish sauce and adjust at the end.
  • Cool leftovers within two hours, refrigerate in a covered container and reheat until steaming.

How to serve

Serve hot with steamed rice. A side of sliced cucumber, tomatoes or blanched leafy vegetables balances the rich sauce. Offer calamansi and chili separately so each person can adjust the flavor.

Original recipe prepared for Sarap Recipe readers. Cooking time varies with ingredient size, cookware and stove heat.

Share this recipe

Send it to someone who would enjoy cooking it.

Was this recipe helpful?

Your feedback helps us improve our cooking guides.