Ginger Scallion Chicken Recipes

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GINGER-SCALLION CHICKEN



Ginger-Scallion Chicken image

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

2 large scallions, trimmed
1/4 cup peanut oil, or neutral oil such as grapeseed or sunflower, more as necessary
1 3/4 pounds boneless skinless chicken thighs or breasts, cut into 1-inch chunks
1/2 teaspoon kosher salt, as needed
1 cup roughly chopped cilantro leaves and tender stems
1 (2 1/2-inch) piece ginger, cut into thin matchsticks (about 3 tablespoons)
3 tablespoons soy sauce
Large pinch sugar

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

GRILLED CHICKEN THIGHS WITH GINGER SCALLION SAUCE



Grilled Chicken Thighs with Ginger Scallion Sauce image

Simple grilled chicken thighs are taken up a notch with an unexpected and flavorful sauce made from ginger and scallions. The sauce is so fresh and bright, you'll find yourself wanting to eat it with everything.

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

1 cup chopped scallions (from 1 to 2 bunches)
1/4 cup vegetable oil
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon low-sodium soy sauce
2 teaspoons toasted sesame oil
1 clove garlic, grated
2 tablespoons vegetable oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sambal oelek
5 to 6 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper

Steps:

  • To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
  • For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
  • Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
  • Serve the chicken with the remaining ginger scallion sauce.

GINGER-SCALLION CHICKEN PARCHMENT PACK



Ginger-Scallion Chicken Parchment Pack image

Season chicken tenders with this Asian-inspired marinade. When you cook them in parchment paper with snow peas and shiitake mushrooms, you seal the flavor and moisture inside without added fat and calories.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

8 chicken tenders, about 1 pound
Kosher salt
5 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
2 teaspoons rice vinegar
2 teaspoon sambal or chili-garlic sauce
4 scallions, thinly sliced, greens and whites kept separately
2 teaspoons finely grated ginger
8 ounces snow peas, trimmed
4 ounces shiitake mushrooms, caps sliced and stems discarded (about 12)
3 cups frozen brown rice
1/2 cup roughly chopped cilantro
2 teaspoons toasted sesame seeds

Steps:

  • Position 2 racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open like a book. Divide the pieces of parchment between 2 baking sheets (2 pieces per sheet).
  • Trim away the tendon attached to the thicker part of the tenderloin with kitchen shears and discard. Sprinkle the chicken all over with 3/4 teaspoon salt.
  • Combine the soy sauce, sesame oil, rice vinegar, sambal, scallion whites, ginger, and 1 tablespoon water in a small bowl. Place snow peas and shiitakes in a medium bowl and toss with 2 tablespoons of the soy sauce mixture.
  • Mound 3/4 cup brown rice on each parchment sheet, placing it on one side of the fold, and drizzle with 1 tablespoon water. Top with the vegetables, and two chicken tenders per serving, tucking as many of the vegetables as possible under the chicken. Spoon about 2 teaspoons of the soy sauce mixture evenly over each serving of chicken. (You should have some left over for drizzling later.)
  • Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment puffs, 18 minutes; chicken will be cooked through. Transfer the packets to plates and let stand 2 minutes. Avoiding the hot steam, carefully cut open the packets. Drizzle remaining soy sauce mixture over the chicken and rice. Top with scallion greens, cilantro, and sesame seeds.

Nutrition Facts : Calories 370, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 85 milligrams, Sodium 1000 milligrams, Carbohydrate 42 grams, Fiber 5 grams, Protein 33 grams

SCALLION AND GINGER CHICKEN (STIR-FRY)



Scallion and Ginger Chicken (Stir-Fry) image

Arriving home late (again) I needed something that was quick, simple yet full of satisfying flavors. This recipe modified from another site did the trick. When I made this I added two medium zucchini, halved and sliced, and cooked them just after the chicken and before the sauce. Made this a complete meal.

Provided by justcallmetoni

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts, trimmed (1-1 1/4 pounds total)
salt & freshly ground black pepper
1 tablespoon extra virgin olive oil, divided
1/4 cup minced scallion, whites only
3 garlic cloves, minced
1 tablespoon minced fresh ginger
3/4 cup reduced-sodium chicken broth
1/3 cup cider vinegar
2 tablespoons hoisin sauce
1 teaspoon sugar (I tend to like sweet and sour combinations a bit on the tart side, add more sugar or sugar substitut) or 1 teaspoon sugar substitute (I tend to like sweet and sour combinations a bit on the tart side, add more sugar or sugar substitut)
1/2 cup sliced scallion top, green only
1/2 teaspoon cornstarch
reduced sodium soy sauce

Steps:

  • Cut the chicken into small bite sized strips and season with salt and pepper to taste. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and stir until the chicken is cooked through, about 3 minutes. . Transfer the chicken to a plate and cover to keep warm.
  • Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add scallion whites, garlic and ginger. Cook, stirring for 1 minute. Add broth, vinegar, hoisin sauce, cornstarch and sugar. Bring to a simmer. Cook until slightly thickened, about 3 minutes.
  • Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 2 minutes. Season sauce with soy sauce to taste. Garnish with scallion greens.

Nutrition Facts : Calories 204.4, Fat 5.4, SaturatedFat 1, Cholesterol 68.7, Sodium 224, Carbohydrate 8, Fiber 0.8, Sugar 3.9, Protein 28.9

GINGER-SCALLION WINGS



Ginger-Scallion Wings image

Just five ingredients combine to make these irresistible Asian-inspired wings. Pair them with our refreshing Sweet and Spicy Beer Punch.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 45m

Number Of Ingredients 5

1/4 cup vegetable oil, plus more for pans
4 pounds chicken wings, cut in half at joint (wing tips removed)
Salt
8 large scallions, trimmed and sliced
1/4 cup chopped peeled fresh ginger

Steps:

  • Preheat oven to 450 degrees. Lightly oil two baking sheets and divide chicken wings between sheets; season with salt. Bake until deep golden brown and cooked through, 35 minutes, flipping chicken and rotating sheets halfway through.
  • Meanwhile, in a food processor, puree scallions, ginger, 1 teaspoon salt, and oil. Transfer wings to a large bowl, add sauce, and toss to coat. Return wings to sheets and bake until set, about 10 minutes.

Nutrition Facts : Calories 426 g, Fat 32 g, Protein 32 g, SaturatedFat 7 g

GINGER-GRILLED CHICKEN AND RADISHES WITH MISO-SCALLION DRESSING



Ginger-Grilled Chicken and Radishes with Miso-Scallion Dressing image

Yes, you should be marinating your chicken with soda! Here, a can of ginger beer is the secret ingredient for sweet-tart grilled chicken.

Provided by Anna Stockwell

Categories     Chicken     Dairy Free     Peanut Free     Ginger     Garlic     Vinegar     Green Onion/Scallion     Radish     Lettuce     Wheat/Gluten-Free     Memorial Day     Backyard BBQ     Entertaining     Spring     Grill

Yield 6-8 servings

Number Of Ingredients 12

3 lb. skinless, boneless chicken thighs
3 1/2 tsp. kosher salt, divided, plus more
1 (12-oz.) can ginger beer
6 garlic cloves, finely grated
3/4 cup plus 6 Tbsp. unseasoned rice vinegar, divided
3 Tbsp. plus 1 tsp. finely grated ginger (from about one 4" piece)
1 Tbsp. white miso
3/4 cup plus 1 Tbsp. vegetable or sunflower oil, plus more for grill
6 scallions, finely chopped
2 bunches radishes, preferably with greens, halved lengthwise
Freshly ground black pepper
3 heads Little Gem lettuce or romaine hearts, leaves separated

Steps:

  • Season chicken on all sides with 2 1/2 tsp. salt and place in a large bowl. Add ginger beer, garlic, 3/4 cup vinegar, and 3 Tbsp. ginger to bowl and toss to combine. Cover and chill at least 2 hours and up to 24 hours.
  • Meanwhile, whisk miso, 3/4 cup oil, 1 tsp. salt, and remaining 6 Tbsp. vinegar and 1 tsp. ginger in a small bowl. Mix in scallions. Let dressing sit at room temperature up to 1 hour, or chill up to 24 hours.
  • Prepare a grill for high heat; brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Transfer to a platter and tent with foil to keep warm.
  • Toss radishes with remaining 1 Tbsp. oil in a medium bowl; season lightly with salt and pepper. Grill, turning occasionally, until charred in spots, 8-10 minutes. Transfer to platter with chicken.
  • Toss lettuce with about one-third of dressing in a large bowl. Drizzle another third of the dressing over grilled radishes. Serve remaining dressing alongside.

POACHED CHICKEN WITH GINGER AND SCALLION SAUCE



Poached Chicken with Ginger and Scallion Sauce image

Provided by Michael Tong

Categories     Chicken     Ginger     Onion     Poach     Lunar New Year     Winter

Yield Makes 4 servings

Number Of Ingredients 9

1 3 1/2-lb. Chicken
1/2 cup sesame oil
6 tablespoons peanut, vegetable, or corn oil
1/4 cup finely shredded fresh ginger
3 scallions, green part included, trimmed and cut into fine strips, 4 inches long
2 tablespoons light soy sauce
2 teaspoons sugar
1 tablespoon dry sherry or shao hsing wine
1/2 teaspoon monosodium glutamate (optional)

Steps:

  • 1. Place the chicken in a covered stock pot filled with enough water to cover the chicken. Bring to a boil and simmer about 20 minutes. Turn off the heat and let the chicken stand in the cooking liquid until just warm. Drain, reserving the broth for another use. Rinse the chicken under cold water, pat dry, and rub lightly with sesame oil.
  • 2. Cut the chicken into pieces. Arrange neatly on a platter.
  • 3. Heat the peanut, vegetable, or corn oil in a small saucepan, and when it is hot add the ginger and scallions. Cook about 30 seconds; remove ginger and scallions with a slotted spoon, leaving the oil in the pan.
  • 4. Scatter the ginger and scallions over the chicken.
  • 5. Add the remain ingredients to the oil, bring to a boil and pour over the chicken. Serve at room temperature.

GINGER-SCALLION CHICKEN BREASTS BAKED IN PARCHMENT



Ginger-Scallion Chicken Breasts Baked in Parchment image

On paper, poultry recipes sound appetizing, but the results can be dry. Not so here. Tuck ginger and scallions in lean boneless chicken, soak in an Asian marinade, and top with shiitakes in a single-serving parchment envelope. Also try it with Coconut Rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 9

5 ounces dried shiitake mushrooms, (about 1/3 cup; optional)
1 cup boiling water, (if using shiitakes)
1/4 cup soy sauce
1/2 teaspoon Asian sesame oil
1/4 cup rice-wine vinegar
2 teaspoons honey
1 piece (4 inches) peeled fresh ginger, (3 inches finely grated; remainder sliced)
4 scallions, white and pale-green parts only (2 finely chopped; 2 cut into matchsticks, for garnish)
2 whole boneless, skinless chicken breasts, (10 to 12 ounces each)

Steps:

  • Preheat oven to 400 degrees. If using shiitake mushrooms, place them in a small bowl; pour the boiling water over, and let the mushrooms soak until soft, about 15 minutes. Lift mushrooms from bowl; reserve soaking liquid for another use (such as making stock or risotto), or discard. Cut mushrooms into 12 thin slices.
  • Stir together soy sauce, oil, vinegar, honey, and sliced ginger in a 9-by-13-inch baking dish; set aside. Stir together the chopped scallion and grated ginger in a small bowl; set aside.
  • Rinse chicken, and pat dry. Cut the chicken breasts in half lengthwise to make 4 pieces total; trim any fat. Using a sharp paring knife, make a long, deep horizontal cut in one side of each chicken piece to create a pocket, being careful not to cut all the way through. Spoon the scallion-ginger mixture into each piece, dividing evenly and spreading.
  • Transfer stuffed chicken pieces to baking dish with soy-sauce mixture. Marinate at room temperature, turning halfway through, 20 minutes.
  • Meanwhile, place a rimmed baking sheet in oven to heat. Prepare packets (for tips on folding parchment, see Enlightened Cooking). Stack packets; weight with a baking sheet until ready to use (to help seams stay sealed).
  • Open one short end of each packet. Using a spatula, slide a chicken piece inside. Top each piece with 3 mushroom slices. Crease firmly to reseal.
  • Carefully transfer packets to preheated baking sheet. Bake 10 minutes; the chicken should be cooked through. Transfer packets to plates. Serve immediately, opening packets at the table. Garnish with remaining scallions.

CHICKEN AND RICE WITH SCALLION-GINGER SAUCE



Chicken and Rice With Scallion-Ginger Sauce image

Chicken and rice is a favorite combination around the world. This version, an Asian-inspired one-pot meal, coaxes a lot of flavor out of a limited ingredient list. Rinsing rice until the water runs clear helps remove extra starch on the outside of the grains and will make rice less gummy when cooked. The most essential step when cooking rice on the stovetop is to resist the urge to peek under the lid; the telltale sign that the rice is done is when the steam rising from under the lid has subsided. (In the early stages of cooking rice, there may be visible steam escaping the saucepan, but as the moisture is absorbed by the rice, you may notice less steam.)

Provided by Sue Li

Categories     dinner, weeknight, grains and rice, one pot, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups sushi rice (or other short-grain white rice)
2 cups chicken broth
1 (3-inch) piece fresh ginger, peeled and grated (about 3 tablespoons)
4 boneless, skinless chicken breasts (about 2 pounds)
Kosher salt and pepper
1/4 cup vegetable oil
6 scallions, trimmed and thinly sliced
2 tablespoons unseasoned rice vinegar
1 jalapeño, halved, seeded, then thinly sliced
2 teaspoons toasted white sesame seeds
1 teaspoon sesame oil
1/2 teaspoon granulated sugar

Steps:

  • Place rice in a fine-mesh sieve and rinse under cold water, shaking gently, until the water runs clear. In a medium saucepan, combine rice, broth and 1 tablespoon grated ginger. Season chicken all over with salt and pepper and place on top of rice mixture. Cover and bring mixture to a boil over high. Once mixture comes to a boil, reduce heat to medium-low and simmer until rice is plump, broth is absorbed and chicken is cooked through, 20 to 22 minutes. Turn off heat and let rest, covered, 10 minutes.
  • Meanwhile, in a medium bowl, combine the vegetable oil, scallions, vinegar, jalapeño, sesame seeds, sesame oil, sugar and remaining ginger; season with salt and pepper.
  • Remove chicken from saucepan and slice 1/2-inch thick crosswise. Fluff rice with a fork and divide among bowls. Top with chicken and scallion-ginger sauce.

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The traditional and simplest way to prepare this most popular Chinese poached chicken / Cantonese poached chicken dish. Authentic and delicious, restaurant t...
From youtube.com


POACHED CHICKEN AND GINGER SCALLION SAUCE RECIPE - DAILY …
2021-02-10 Boil 4 cups of water with ginger and scallion in a pot. Lower chicken into the boiling pot and let it return to a boiling point. Reduce the heat to a bare simmer, cover the pot and continue simmering for 10 minutes. Turn off the heat and let the chicken sit in the pot for an additional 15 minutes without opening the lid.
From dailycookingquest.com


GINGER-SCALLION CHICKEN | RECIPES, SCALLION CHICKEN RECIPE, CHICKEN …
May 1, 2018 - Want to serve up a revamped version of one of my Chinese granny’s best recipes? Then roll up your sleeves and make this ridiculously easy, Whole30-friendly, and super tasty Ginger-Scallion Chicken! I know, I know—I’m always extolling the virtues of cooking chicken thighs, and you’re probably shocked that I’m not using …
From pinterest.ca


SCALLION, GINGER AND CHICKEN CONGEE RECIPE - TODAY
2021-03-12 1/2 cup long grain rice. 1 quart no-salt-added chicken broth, preferably homemade. 1 teaspoon salt. 1 tablespoon vegetable oil. 1 tablespoon minced scallions. 1 tablespoon minced ginger. 8 ounces ...
From today.com


GINGER-SCALLION SAUCE RECIPE | BON APPéTIT
2017-01-06 Thinly chop two bunches of scallions (wash, then re-rubberband them to slice a ton at once) and add to a large, heat-proof bowl. Peel a …
From bonappetit.com


GINGER-SOY CHICKEN THIGHS WITH SCALLION RICE RECIPE | MYRECIPES
Drain; fluff rice with a fork. Gently stir in green onions. Advertisement. Step 2. While rice cooks, heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes on each side or until done. Remove from pan; keep warm. Add preserves, soy sauce, and garlic to pan; bring to a boil.
From myrecipes.com


STIR-FRY CHICKEN WITH GINGER AND SCALLION RECIPE - NOOB COOK
2012-03-06 Get Recipe. Filed Under: Asian Recipes Chinese Recipes Mum's Recipes Recipes. Chicken with Ginger & Scallions (姜葱鸡肉) a homely and humble dish which my mum cooked almost weekly since we were young, and I still love eating it. It is the chicken version of her stir-fry pork with ginger and scallions recipe.
From noobcook.com


EASY STIR-FRIED CHICKEN WITH GINGER AND SCALLIONS RECIPE
2022-01-27 Heat remaining tablespoon oil in wok over high heat until smoking. Add the scallions and onions. Season with salt and cook, stirring, until the onions are tender, another 2 minutes. Return chicken to the wok along with julienned ginger and minced garlic. Cook, stirring, until fragrant, about 1 minute. Transfer to serving platter and serve ...
From seriouseats.com


CHICKEN & RICE WITH SCALLION-GINGER OIL - TIFFY COOKS
2020-10-29 Let the chicken leg cook on HIGH heat for 7-8 minutes, depending on the thigh’s size. After 7-8 minutes, turn the heat down to LOW, put the lid on, and let it cook for another 7-8 minutes. In a bowl, mix garlic, ginger, scallion, and salt. Heat 3-5 tbsp of Sesame Oil. Once the oil is hot, drizzle the oil in the bowl and mix everything.
From tiffycooks.com


GINGER SCALLION CHICKEN RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Ginger Scallion Chicken Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Cornbread Recipe Healthy Natural Dog Food Recipes Healthy Homemade Diet For Dogs ...
From recipeshappy.com


GINGER SCALLION CHICKEN STIR FRY – KITCHEN & MARKET
2022-03-09 Vegetable Oil. Instructions: Some Prep: Cut broccoli into 1 inch pieces, discarding the tough ends of the stem. Slice scallions on the bias and reserve. To Prepare: In a pan over medium high heat sear the chicken thighs in 1 Tbsp vegetable oil. Cook until done (165ºF), 4-5 minutes on each side. Remove from pan.
From kitchenandmarket.com


HAINANESE CHICKEN - GINGER SCALLION SAUCE - ANOVA CULINARY
Heat canola oil in small pan until it starts to smoke. Remove the pan from the heat and pour into the bowl with scallions. Be careful, the scallions will sizzle, smoke, and splatter. If there is no sizzle, the oil is not hot enough. Step 1. Add 1 knob of …
From recipes.anovaculinary.com


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