Stir Fried Scallion Chicken 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.

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.

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.