WHAT IS CRISPY SCALLION CHICKEN RECIPES

Name: asian chicken and scallions
Prep time: 7 min
Cook time: 10 min
Total time: 17 min
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons dark brown sugar; 3 tablespoons fish sauce; 1 1/2 teaspoons grated ginger; 1 pinch red pepper flakes; 4 teaspoons soy sauce; 1 tablespoon dry sherry; 1 teaspoon minced garlic; 10 scallions, cut into 1 inch pieces; 2 lbs boneless skinless chicken breasts, cut into 1 inch cubes; 2 tablespoons peanut oil (can also use veg or canola)

ASIAN CHICKEN AND SCALLIONS RECIPE - FOOD.COM

asian chicken and scallions Recipe - Food.com image

Make and share this asian chicken and scallions recipe from Food.com.

Total Time 17 minutes

Prep Time 7 minutes

Cook Time 10 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons dark brown sugar
3 tablespoons fish sauce
1 1/2 teaspoons grated ginger
1 pinch red pepper flakes
4 teaspoons soy sauce
1 tablespoon dry sherry
1 teaspoon minced garlic
10 scallions, cut into 1 inch pieces
2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
2 tablespoons peanut oil (can also use veg or canola)

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, FatContent 9.7, SaturatedFatContent 1.9, CholesterolContent 131.7, SodiumContent 1534.9, CarbohydrateContent 11.6, FiberContent 1.1, SugarContent 8.3, ProteinContent 54.5

GINGER-SCALLION CHICKEN RECIPE - NYT COOKING

Ginger-Scallion Chicken Recipe - NYT Cooking 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

Total Time 15 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

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//schema.org, Calories 376, UnsaturatedFatContent 17 grams, CarbohydrateContent 2 grams, FatContent 22 grams, FiberContent 1 gram, ProteinContent 40 grams, SaturatedFatContent 3 grams, SodiumContent 852 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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GINGER-SCALLION CHICKEN RECIPE - NYT COOKING

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.
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Reviews 4
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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.

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