GINGER-SCALLION CHICKEN
In this easy chicken stir-fry, adapted from Lan Hing Riggin, a home cook from Virginia who grew up cooking with her family in Hong Kong, slivers of ginger and scallions turn golden, adding their sweetness and pungency to the oil. A dash of soy sauce provides saltiness and depth, while a full cup of cilantro leaves, used as garnish, makes the dish a bit lighter and fresher. Fire seekers can add a sliced chile or two along with the ginger.
Provided by Melissa Clark
Categories dinner, quick, weekday, weeknight, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the scallions in quarters lengthwise, then cut crosswise into 1 1/2-inch-long pieces. You should end up with thin blades of scallions. Separate out the dark green tops from the pale green and white parts. (You don't have to be very thorough; some mixing of colors is fine.)
- Heat oil in a wok or 12-inch skillet over very high heat. When it's shimmering but not smoking, stir in chicken and salt. Cook, stirring almost constantly, until chicken is barely cooked and no longer pink, 3 to 5 minutes. Use a slotted spoon to transfer chicken onto a serving plate, leaving the oil in the pan. Immediately scatter cilantro and scallion greens (not whites) over hot chicken.
- Return wok to medium-high heat. Make sure there are at least 2 tablespoons oil in the wok. If not, add more oil. Stir in ginger and cook until lightly browned, about 1 minute. Stir in scallion whites, soy sauce and sugar, and cook for another 30 seconds (if using a skillet, remove from heat). Immediately spoon the contents of the pan evenly over chicken and herbs. Serve right away.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 852 milligrams, Sugar 1 gram, TransFat 0 grams
ASIAN CHICKEN AND SCALLIONS
Make and share this asian chicken and scallions recipe from Food.com.
Provided by afr0bunny
Categories Chicken
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- whisk together first 7 ingredients in a small bowl in a wok, heat 1 tsp oil until very hot stir fry the scallions until they start to look golden (30 sec- 1 minute) and remove heat remaining oil, stir fry chicken until it is browned and almost done (2- 3 min).
- remove, pouring any juices over chicken add the mixture from the small bowl to the pan and boil until it gets syrupy add chicken and juices and cook until chicken is done and liquid looks like it is glazing the chicken (about 1 minute) remove from heat and fold in scallions.
Nutrition Facts : Calories 375, Fat 9.7, SaturatedFat 1.9, Cholesterol 131.7, Sodium 1534.9, Carbohydrate 11.6, Fiber 1.1, Sugar 8.3, Protein 54.5
EASY ASIAN CHICKEN WITH SCALLIONS
I found this in the local paper, and made it for dinner. So easy, and totally divine! The chicken marinates in fish sauce, known as Nam Pla and Nuoc Nam, available at well stocked supermarkets and certainly in Asian food stores. This is a great picnic dish, served a room temperature or chilled. Marinate in advance, cooks in a snap! Serve with Japanese steamed rice and a green salad, YUMMY!
Provided by NoraMarie
Categories Chicken Breast
Time P1DT15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- The day prior, cut each breast in half across the width of the breast.
- Place chicken in bowl and pour fish sauce over. Toss to coat.
- Remove 3 inches of dark green part of scallions and discard.
- Slice scallions very thin, on the bias, about 1/8 inch thick.
- Add scallions to bowl with chicken and toss.
- Cover and chill for 18-24 hours.
- Preheat oven to 500°.
- Lift chicken from fish sauce, letting scallion slices remain on the chicken.
- Place chicken on rimmed baking sheet.
- Bake 10-12 minutes, until just firm, then put under broiler about 8 inches from heat for 1 to 2 minutes, until golden.
- Remove from oven, remove skin and serve immediately, if serving hot.
Nutrition Facts : Calories 134.5, Fat 6.7, SaturatedFat 1.9, Cholesterol 46.4, Sodium 1144.3, Carbohydrate 1.6, Fiber 0.4, Sugar 0.9, Protein 16.1
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