Welcome to the realm of flavors, where Asian chicken and scallions dance in a symphony of taste. This article will guide you through a culinary journey, unveiling the secrets behind creating the perfect dish that tantalizes your palate and leaves you craving for more. From selecting the finest ingredients to mastering the art of cooking, we will embark on a voyage of culinary exploration, unlocking the secrets of this delectable dish. So, get ready to embark on a flavor-filled adventure as we delve into the world of Asian chicken and scallions.
Let's cook with our recipes!
EASY ASIAN CHICKEN WITH SCALLIONS
I found this in the local paper, and made it for dinner. So easy, and totally divine! The chicken marinates in fish sauce, known as Nam Pla and Nuoc Nam, available at well stocked supermarkets and certainly in Asian food stores. This is a great picnic dish, served a room temperature or chilled. Marinate in advance, cooks in a snap! Serve with Japanese steamed rice and a green salad, YUMMY!
Provided by NoraMarie
Categories Chicken Breast
Time P1DT15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- The day prior, cut each breast in half across the width of the breast.
- Place chicken in bowl and pour fish sauce over. Toss to coat.
- Remove 3 inches of dark green part of scallions and discard.
- Slice scallions very thin, on the bias, about 1/8 inch thick.
- Add scallions to bowl with chicken and toss.
- Cover and chill for 18-24 hours.
- Preheat oven to 500°.
- Lift chicken from fish sauce, letting scallion slices remain on the chicken.
- Place chicken on rimmed baking sheet.
- Bake 10-12 minutes, until just firm, then put under broiler about 8 inches from heat for 1 to 2 minutes, until golden.
- Remove from oven, remove skin and serve immediately, if serving hot.
Nutrition Facts : Calories 134.5, Fat 6.7, SaturatedFat 1.9, Cholesterol 46.4, Sodium 1144.3, Carbohydrate 1.6, Fiber 0.4, Sugar 0.9, Protein 16.1
ASIAN CHICKEN AND SCALLIONS
Make and share this asian chicken and scallions recipe from Food.com.
Provided by afr0bunny
Categories Chicken
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 10
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, Fat 9.7, SaturatedFat 1.9, Cholesterol 131.7, Sodium 1534.9, Carbohydrate 11.6, Fiber 1.1, Sugar 8.3, Protein 54.5
GRILLED CHICKEN THIGHS WITH GINGER SCALLION SAUCE
Simple grilled chicken thighs are taken up a notch with an unexpected and flavorful sauce made from ginger and scallions. The sauce is so fresh and bright, you'll find yourself wanting to eat it with everything.
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
- For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
- Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
- Serve the chicken with the remaining ginger scallion sauce.
UDON WITH CHICKEN AND SCALLIONS
These udon noodles with chicken and scallions come together in under 30 minutes.
Provided by Lillian Chou
Categories Chicken Onion Pasta Vegetable Quick & Easy Dinner Lunch Gourmet Lunar New Year Dairy Free Peanut Free Tree Nut Free No Sugar Added Noodle
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes. Transfer to a large bowl with a slotted spoon.
- Add broccoli to boiling water and cook, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with slotted spoon to a colander to drain, then transfer to another bowl. Return water to a boil and cook noodles until tender (check often; cooking time on package may not be accurate). Reserve 1 cup cooking water, then drain noodles in colander and rinse under hot water.
- While noodles cook, tear chicken into chunks.
- Add oyster and hoisin sauces, sesame oil, chile garlic paste, half of scallions, and 1/3 cup cooking water to chicken and stir to combine.
- Divide noodles, broccoli, and chicken mixture among 4 bowls and sprinkle with sesame seeds and remaining scallions. Serve immediately, stirring just before eating. If noodles become dry, moisten with some of cooking water.
- Cooks' Note
- If you have to substitute a chile paste without garlic for the chile garlic paste, start with 1/2 teaspoon and add to taste.
ROAST CHICKEN AND SCALLIONS
Provided by Ian Knauer
Categories Chicken Onion Roast Kid-Friendly Dinner Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 4
Steps:
- Put a flameproof shallow baking pan on rack in upper third of oven and preheat oven to 500°F.
- Pat chicken dry. Cut scallions into 2-inch-long pieces, then toss with chicken, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Roast, without crowding, in hot pan until chicken is browned in spots and just cooked through, about 25 minutes.
- Transfer chicken and scallions to a serving dish, then straddle pan over 2 burners. Add wine and cook over medium heat, scraping up brown bits, 1 minute. Pour sauce over chicken.
Tips:
- Choose the right chicken: Boneless, skinless chicken breasts or thighs are the best choices for this dish. Cut them into bite-sized pieces for even cooking.
- Use fresh scallions: Fresh scallions add a bright, pungent flavor to the dish. If you don't have fresh scallions, you can use chopped green onions as a substitute.
- Don't overcrowd the pan: When cooking the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to steam rather than brown.
- Use a well-seasoned wok: If you have a well-seasoned wok, use it to cook this dish. A wok will help to distribute the heat evenly and will prevent the chicken from sticking.
- Add the scallions at the end: Add the scallions to the dish at the very end of the cooking process. This will help to preserve their flavor and color.
Conclusion:
Asian chicken and scallions is a quick and easy dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. The combination of tender chicken, savory sauce, and fresh scallions is simply irresistible. Serve this dish over rice or noodles for a complete meal.
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