Chicken with Scallions is a recipe that anyone would enjoy. The chicken itself is really juicy, succulent, and soft. The flavors are just right and not overpowering. It goes well with steamed white rice as well as some vegetable soup. Chicken With Scallions would be a sure hit at social gatherings, or when you have guest at your home for dinner.
ASIAN CHICKEN AND SCALLION
- 2tablespoons dark brown sugar
- 3tablespoons fish sauce
- 1 1⁄2teaspoons grated ginger
- 1pinch red pepper flakes
- 4teaspoons soy sauce
- 1tablespoon dry sherry
- 1teaspoon minced garlic
- 10scallions, cut into 1 inch pieces
- 2lbs boneless skinless chicken breasts, cut into 1 inch cubes
- 2tablespoons peanut oil (can also use veg or canola)
- 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.
Stir Fried Scallion Chicken
Scallions actually play a significant supporting role in this stir-fry, adding flavor, color, and interest.
Don’t think the amount of scallions in this dish is a typo! Using big pieces of scallions in a dish might seem surprising, but they are actually one of my family’s favorite vegetables to see in a stir-fry.
Ginger Scallion Chicken
It started with a chicken and scallion stir-fry dish that we used to order in from a local Chinese restaurant when the kids were little. It was very clear to me that scallions must have been almost free to this restaurant, since the ratio of scallion to chicken was about 5 to 1 – slices of chicken buried in heaps of gingery, tender green and white spring onion chunks. But everyone loved it.
I was frankly surprised to see my kids eating so many straight scallions. But since most of the scallions were the green part, it was actually a lot milder that one might think, and just plain delicious. My version has a more even ratio of chicken to scallions, since I am a sport, and not trying to increase my profit margin.
Some kids might pick around the scallions….there’s no helping that, but they still add nice flavor to the whole dish.
Stir Frying in Batches
If you have a really big industrial-sized wok, you could do this in one batch, but the secret to great stir-fries (and lots of other cooking methods, like frying and sautéing) is to not crowd the pan. Giving the individual pieces of food a chance to come into direct contact with the hot pan on a continuous basis is the difference between nicely browned pieces and a pile of steamed food.
So, cook it in two batches: the cooking process is super quick, made quicker when the batches of food are small, so it only takes a handful of extra minutes.
How to Make Scallion Chicken
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.
Onion Scallion Chicken
Onion Scallion Chicken – Tender and juicy chicken stir-fry with onions and scallions in mouthwatering Chinese brown sauce that takes only 20 minutes.
Chicken Stir Fry
One of the most important techniques in Chinese cooking is stir fry. If you love Chinese food, you have to master this technique.
Many popular Chinese recipes are simple chicken stir fry where raw chicken are sliced to pieces, velveted with corn starch, and then stir-fried in a hot wok or skillet.
In this recipe tutorial, you will learn how to make tender and juicy chicken just like Chinese restaurants.
Onion and scallions are two common ingredients but when they are combined with chicken and flash cooked through stir fry with a crazy delicious brown sauce, you will have a dish that is sure to please, even the pickiest eater.
Chinese Brown Sauce
Many people love the savory brown sauce in many Chinese stir fry dishes. The brown sauce is amazing when drizzled on top of steamed rice or chow mein.
It also adds great flavors to proteins such as chicken and beef. The best recipe for Chinese brown sauce calls for oyster sauce, soy sauce, sesame oil, white pepper and corn starch, which you will learn in my recipe section.
The sauce shouldn’t be gooey but nicely coat the ingredients.
How Many Calories per Serving?
This recipe is only 327 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.