Ginger-Scallion Chicken
Updated Oct. 4, 2023
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2large scallions, trimmed
- ¼cup peanut oil, or neutral oil such as grapeseed or sunflower, more as necessary
- 1¾pounds boneless skinless chicken thighs or breasts, cut into 1-inch chunks
- ½teaspoon kosher salt, as needed
- 1cup roughly chopped cilantro leaves and tender stems
- 1(2½-inch) piece ginger, cut into thin matchsticks (about 3 tablespoons)
- 3tablespoons soy sauce
- Large pinch sugar
Nutritional analysis per serving (4 servings)
376 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 40 grams protein; 852 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the scallions in quarters lengthwise, then cut crosswise into 1½-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.)
- Step 2
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 just cooked through 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.
- Step 3
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.
Private Notes
Comments
Handy hint from a produce clerk in Hawai'i - put ginger in the freezer, peel it with a vegetable peeler and proceed from there. We often use a Microplane grater for a sort of ginger "snow" that pretty much dissolves in the sauce leaving lots of flavor.
You, Julia Child and my next door neighbor are among the 10% of the population that find that cilantro tastes like soap. You are among people with a shared group of olfactory-receptor genes, called OR6A2, that pick up on the smell of aldehyde chemicals. Aldehyde chemicals are found in both cilantro and soap. If you are one of those anti-cilantro folks, at least you know that it’s not really your fault and you can blame your parents. Pretty much the rest of us think it is marvelous!
After cutting up chicken, marinate in tablespoon of corn starch, abt 2tsps soy sauce and 1tsp of sherry. This is a trick from Joyce Chen’s cookbook from the 1970s. Makes chicken incredibly tender. Otherwise followed recipe. Delicious.
I have cooked this recipe so many times and I don’t know if I’ll find anything like it. Truly the best flavors I’ve ever tasted and beyond simple to make. I am so hyper fixated on this meal and have been trying to find something new to cook but I always come back to this! If anyone has suggestions on similar recipes let me know!
I've made this dozens of times. Such a winner. Tonight I folded in shredded cabbage that I stir-fried until golden, as well as matchsticks of carrot. Served over rice noodles tonight because I ran out of that giant bag of Costco jasmine rice that you think will last forever.
I made this as written with one small modification (I added toasted garlic chips on top b/c it needed som crunch). My husband LOVED this while my daughter thought it was a little bland (she really wanted more of a sauce). I will definitely make this again, but will incorporate some of the modifications others suggested (adding garlic + snap peas, and perhaps shiitake mushrooms, and doubling the sauce). The yummy, slightly browned ginger makes this a keeper for sure!