CHICKEN SCALLION STIR FRY
Provided by Amanda Formaro
Number Of Ingredients 11
Steps:
- Slice the chicken breasts into thin strips about 2" long. Add the cornstarch and chili powder and mix well. Set aside.
- Mix together the chicken broth, oyster sauce, sesame oil, and soy sauce. Set aside.
- Wash and dry the scallions well. Cut off and discard the root ends, then slice the rest of the stalks into 2" to 3 " pieces. Set aside.
- In a wok or skillet over high heat, add the canola oil. Heat oil on high until hot but not smoking. Add the chicken, garlic, and ginger, and stir fry until chicken is no longer pink, about 1 to 2 minutes. Stir to prevent sticking.
- Add the chicken broth mixture and cook for another minute or two until almost half of the liquid has evaporated and the remainder forms a thick sauce. Add the scallions and toss together for 20 seconds. Remove from heat and serve over warm rice.
Nutrition Facts : ServingSize 1 portion, Calories 224 kcal, Carbohydrate 8 g, Protein 13 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 36 mg, Sodium 513 mg, Fiber 1 g, Sugar 1 g
CHICKEN AND SCALLION STIR-FRY
The chicken will almost resemble Chinese Bourbon chicken. It's sweet, it's salty, and with the tang of the onions and fragrance of the ginger and garlic, it's seriously addicting. I serve mine over brown rice but you can also eat it as a lettuce wrap.
Provided by Vodka & Biscuits
Categories Quick and Easy Low-Carb Weeknight Dinners Bowl Meals Easy Quick Pack for Lunch Dairy-Free Shellfish-Free Full Meal Egg-Free Fish-Free Peanut-Free Tree Nut-Free Tomato-Free Stove
Time 1h20m
Yield 2
Number Of Ingredients 10
Steps:
- Using a sifter, dust the Boneless, Skinless Chicken Thigh (4) with Corn Starch (to taste). Add to a bowl.
- Combine the Caster Sugar (2 tablespoon) and Low-Sodium Soy Sauce (1/4 cup), and add to the chicken. Marinate in the fridge for 1 hour.
- Heat a wok or saute pan to medium-high heat. Add Canola Oil (1 splash), and tilt the pan to coat all sides. If using a wok, the wok will start to smoke.
- Add the chicken and stir quickly. Cook until all pieces of chicken are browned. In a saute pan, this will take about 5-6 minutes.
- Add in the Garlic (1 tablespoon) and Fresh Ginger (2 tablespoon) and cook until fragrant, about 45 seconds.
- Add the Scallion (5) and cook another 1-2 minutes until wilted and tender.
- Add the Mirin (2 tablespoon) and Chicken Stock (1/4 cup) to deglaze. The liquid will boil, then reduce down to create a sauce coating the chicken.
- Serve over brown rice or wrap it up in a lettuce wrap.
Nutrition Facts : Calories 171 calories, Protein 19.0 g, Fat 3.7 g, Carbohydrate 13.1 g, Fiber 0.7 g, Sugar 9.6 g, Sodium 711.7 mg, SaturatedFat 0.8 g, TransFat 0 g, Cholesterol 80.3 mg, UnsaturatedFat 0.2 g
CHICKEN AND BROCCOLI STIR-FRY
This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish, and why waste them?
Provided by Food Network Kitchen
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
- Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
- Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like.
- Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
EASY STIR-FRIED CHICKEN WITH GINGER AND SCALLIONS RECIPE
A simple and classic stir-fry that combines tender strips of lean marinated chicken breast with scallions and ginger. This light and easy dish comes together in under an hour.
Provided by Shao Z.
Categories Mains
Time 45m
Yield 3
Number Of Ingredients 13
Steps:
- Place the sliced chicken in a large bowl and add salt, sugar, ground white pepper, Shaoxing wine, soy sauce, 1 teaspoon oil, and cornstarch. Mix well and marinate for 30 minutes in the refrigerator.
- After 30 minutes, take the chicken out of the refrigerator. Heat 2 tablespoons of oil in a wok over high heat until smoking. Add the 1/4-inch-thick slice of ginger. Cook, stirring, for 30 seconds, then remove and discard the ginger.
- Add the chicken. Spread the chicken out with the spatula and cook without moving until slightly browned, about 1 minute. Continue to cook while stirring regularly until nearly cooked through, about 2 minutes longer. Transfer to a bowl and set aside.
- 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 immediately with rice.
Nutrition Facts : Calories 499 kcal, Carbohydrate 53 g, Cholesterol 64 mg, Fiber 5 g, Protein 29 g, SaturatedFat 2 g, Sodium 309 mg, Sugar 5 g, Fat 19 g, ServingSize Serves 2 to 3, UnsaturatedFat 0 g
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
CHICKEN AND BROCCOLI SKILLET STIR-FRY
You don't need a wok to make this just a large skillet --- this recipe will feed 2-3 people but can be doubled easily and all amounts may be adjusted to taste --- if you prepare the chicken and broccoli florets ahead of time this recipe takes little time to prepare, I sometimes add in matchstick-size carrots also, the red pepper flakes may be adjusted to suit heat level, my family likes extreme spice so add in lots! :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet heat about 1-1/2 tablespoons sesame oil over medium-high heat.
- Add in chopped garlic and dryed chili flakes; saute for about 1 minute.
- Add in broccoli florets and 4 tablespoons chicken broth; cover skillet and cook until the broccoli is just crisp-tender (about 2 minutes) transfer to a bowl.
- Add in 1 tablespoon more sesame oil to the skillet.
- Season the chicken strips with salt and pepper, then add to the hot skillet with green onions; saute until the chicken is cooked through (about 3 minutes).
- Add in remaining 2 tablespoons chicken broth, hoisin sauce and oyster sauce. Add in the broccoli florets back to the skillet; toss to combine until heated through (about 1-2 minutes).
- Transfer to a platter or large bowl and sprinkle with sesame seeds.
- Serve with cooked rice.
- Delicious!
Nutrition Facts : Calories 694.9, Fat 27.8, SaturatedFat 4.7, Cholesterol 218.9, Sodium 1830, Carbohydrate 30.4, Fiber 2.1, Sugar 9.8, Protein 80.1
EASY CHICKEN STIR-FRY SKILLET
Serve up a delicious dish any night of the week with our Easy Chicken Stir-Fry Skillet recipe! In addition to being simple, this Easy Chicken Stir-Fry Skillet can be customized with a variety of different stir-fry veggies.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings, about 1-3/4 cups each.
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 7 min. or until no longer pink.
- Add vegetables, dressing, soy sauce and honey; mix well. Cook an additional 2 min. or until heated through. Sprinkle with peanuts.
- Serve over the rice.
Nutrition Facts : Calories 480, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
SKILLET CHICKEN AND SCALLION STIR FRY
A quick and easy stir fry w/ tons of taste thanks to the sauce and the scallions.
Provided by sherry monfils @smonfils
Categories Chicken
Number Of Ingredients 11
Steps:
- In lg bowl place 1-1/2 bunches scallions and chicken strips. Sprinkle w/ 2 tbsp cornstarch and soy sauce. Toss to coat.
- In lg wok or skillet, heat oils over med-high heat. Add chicken, scallions and red pepper. In 2 batches, saute each batch for 3 mins.
- In bowl, whisk together broth, vinegar, crushed red pepper flakes and remaining cornstarch. Add to chicken mix, bring to a boil. Cook, stirring until thickened. Top w/ extra scallion.
BEEF AND SCALLION STIR-FRY
Hoisin sauce has a rich, sweet flavor; look for it in the Asian section of your market.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together 3/4 cup water, hoisin sauce, vinegar, cornstarch, 3/4 teaspoon salt, and 1/2 teaspoon red-pepper flakes; set aside.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook steak until lightly browned, turning once, about 2 minutes per batch. Transfer to a plate.
- Add remaining teaspoon oil to pan along with garlic and whites of scallions. Cook, tossing often, until fragrant, about 1 minute. Whisk hoisin mixture to combine; add to pan along with scallion greens.
- Return meat to pan; cook, tossing to coat steak with sauce, 1 minute. Remove from heat. Serve immediately, over rice and sprinkled with red-pepper flakes, if desired.
Nutrition Facts : Fat 17 g, Fiber 1 g, Protein 31 g
SCALLION AND GINGER CHICKEN (STIR-FRY)
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
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
More about "skillet chicken and scallion stir fry recipes"
ONION SCALLION CHICKEN (CHINESE RECIPE) - RASA MALAYSIA
From rasamalaysia.com
4.7/5 (23)Total Time 20 minsCategory Chinese RecipesCalories 327 per serving
- Marinate the chicken with all the ingredients in Marinade for 10 minutes. Mix all the ingredients in the Sauce in a small bowl. Set aside.
- Heat up a wok or skillet with 1 tablespoon of the cooking oil and stir-fry the marinated chicken until the surface turns white (half done). Dish out and set aside.
- Heat up the remaining oil and stir-fry the onion and ginger until aromatic. Add the chicken into the wok or skillet and do a few quick stirs before adding the Sauce. Continue to stir-fry until the chicken is completely cooked, then add the scallions into the wok. Do a few quick stirs, dish out and serve hot with steamed rice.
PORK AND SCALLION STIR-FRY RECIPE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Easy
SPICY CHICKEN STIR-FRY WITH CELERY AND PEANUTS RECIPE - BON APPéTIT
From bonappetit.com
SKILLET CHICKEN STIR-FRY - SOUTHERN CAST IRON
From southerncastiron.com
EASY CHICKEN STIR FRY - THE COZY COOK
From thecozycook.com
CHICKEN STIR FRY {IN 30 MINUTES!} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
BEST CHICKEN AND VEGGIES STIR FRY RECIPE - COUNTRY LIVING
From countryliving.com
EASY ZUCCHINI MUSHROOM CHICKEN STIR FRY RECIPE
From diethood.com
CHICKEN & VEGETABLE STIR-FRY RECIPE - TASTING TABLE
From tastingtable.com
EASY CHICKEN STIR FRY RECIPE - MOM ON TIMEOUT
From momontimeout.com
SCALLION CHICKEN STIR FRY | 10 MINUTES | LOWCARBINGASIAN
From lowcarbingasian.com
CHICKEN STIR FRY RECIPE - WHOLESOME YUM
From wholesomeyum.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love