Chicken And Scallion Stir Fry Recipes

CHICKEN SCALLION STIR FRY

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.

EASY STIR-FRIED CHICKEN WITH GINGER AND SCALLIONS RECIPE

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.

CHICKEN AND SCALLION STIR-FRY

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.

GINGER-SCALLION CHICKEN

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.

STIR FRIED SCALLION CHICKEN

Steps:

• In a small bowl, mix together the soy sauce, sherry, sugar, and cornstarch.
• In a large skillet or a wok heat two tablespoons of the oil over high heat, add half the ginger stir for 1 minute until you can smell the ginger, then add the half the scallions and the chicken and sauté for about 3 minutes until the chicken is mostly white on the outside but still slightly raw inside and the scallions have started to soften. Remove the chicken and scallions from the skillet to a serving bowl and set aside.
• Repeat with the remaining oil, ginger, scallions and chicken and when the chicken is mostly cooked out the outside, return the first batch of cooked chicken and scallions to the pan, along with any juices that have accumulated, and add the soy sauce mixture. Stir to coat the chicken with the mixture. Add the chicken broth and sesame oil, bring to a simmer, and allow the sauce to thicken while the chicken finishes cooking, about 3 minutes more.
• Serve hot, sprinkled with the sesame seeds if desired.

SKILLET CHICKEN AND SCALLION STIR FRY

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.

SCALLION AND GINGER CHICKEN (STIR-FRY)

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.

CHICKEN, CASHEWS, RED PEPPER AND SCALLION STIR FRY

Steps:

• Now, it looks like a lot, but it is very easy. Just start each step and honestly it doesn't take any time.
• Chicken Marinade -- In a small bowl, add the egg white, corn starch and soy sauce and whisk well. Add the chicken and toss well to combine. Just set off to the side on the counter. The chicken will come to room temp as it marinates. I like to let it set 30-45 minutes. This gives you time to prepare everything else.
• Cashews -- This only takes a few minutes. In the same large pan you are going to cook the chicken in (I prefer non stick), add the oil and bring to medium heat. Add the cashews and cook 2-3 minutes until golden brown (stirring often). Once they are done, remove to a plate lined with a paper towel to drain. They don't need chopping, so they are ready to go. Wipe out the pan as you will be using this to make the chicken.
• Sauce -- In a small bowl or even a measuring cup, add the chicken broth, soy sauce, sherry wine, sugar, red pepper flakes and set to the side. Don't add the scallions yet.
• Rice -- Start the rice as the chicken only takes a few minutes to cook. I use a quick cooking rice, but feel free to use your favorite. Right at the end of cooking, add in the water chestnuts. I make this ahead and just cover and set off to the side.
• Chicken -- Time to stir fry! This is quick so make sure you have the sauce nearby, the cashews and the rice is done. Heat that large pan up one more time. Now a wok is great if you have one, but not necessary. Add 1 tablespoon each peanut (or whatever you have) and sesame oil (don't leave out the sesame oil (it gives this dish great flavor) and bring to medium/high heat - high heat. Scoop the chicken out of the marinade, but use a slotted spoon, you don't want to get extra marinade in the pan. You can also strain it in a colander if you want. A slotted spoon works great and much easier. Add it to the hot oil and stir fry on each side until golden brown. It won't take more than 4-5 min tops. They cook very quick and you don't want to over cook them.
• Right before they are done, add in the scallions, red pepper strips and cashews. Stir to combine and then add in the sauce. Cook just a minute or two until the sauce is bubbly and thick. The pepper will still be a bit crunchy but tender and the chicken will be tender and done.
• NOTE: If you like the sauce a bit thicker, mix 1 teaspoon cold water with 1 teaspoon corn starch and add to the dish. And cook just a minute -- this will thicken it up quickly.
• Serve -- Just top this wonderful chicken and sauce over the water chestnut rice. As I mentioned, I love a Napa cabbage salad with carrots and a sesame dressing for a side, but add your favorites. This really may look like a lot, but they are all simple steps. Just follow the steps for a quick nice dinner. ENJOY!
• Note: Time to make includes marinating.

ASIAN CHICKEN AND SCALLIONS

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.