Scallion And Ginger Spiced Chicken (Eating Well) Recipe - Cooking Index
Scallion And Ginger Spiced Chicken (Eating Well) Recipe - Cooking Index
| 6 1/2 oz | 184g | Skinless boneless chicken breast halves |
| Salt and pepper | ||
| 1 1/2 teaspoons | 7.5ml | Cooking oil |
| 1/3 cup | 30g / 1.1oz | Minced scallion whites - reserve greens |
| 3 cups | 279g / 9.8oz | Garlic cloves - minced (small) |
| 1 tablespoon | 15ml | Minced ginger root - fresh only |
| Mix Together | ||
| 3/4 cup | 177ml | Hot water |
| 1 teaspoon | 5ml | Chicken bouillon |
| 1/3 cup | 78ml | Rice wine vinegar |
| 2 tablespoons | 30ml | Hoisin sauce - up to 3 tbs. |
| 2 teaspoons | 10ml | Light brown sugar |
| 1/2 cup | 73g / 2.6oz | Chopped scallions greens |
| 1 teaspoon | 5ml | Cornstarch - dissolved in |
| 1 tablespoon | 15ml | Water |
| For Serving | ||
| 4 oz | 113g | Bean sprouts - finely chopped |
| (raw and fresh) |
TIP: Have everything measured and chopped and ready to add. Lightly pound the chicken breasts at the thickest point to make the thickness uniform.
[1] Season boneless, skinless chicken breasts on both sides with salt and pepper. In a large heavy skillet, heat 1-1/2 tsp. oil over medium-high heat. Add chicken and sear until well browned, about 3 minutes per side. Transfer chicken to a plate (not paper) and tent with foil.
[2] Reduce heat to medium. Add the scallion whites, garlic and ginger to the skillet. Cook, stirring, for 2 minutes.
[3] Add the combined sauce ingredients (water through sugar). Bring to a simmer. Cook until slightly thickened, about 3 minutes.
[4] Return chicken and juices to skillet; reduce heat to low. Add the chopped scallion greens. Simmer until chicken is cooked through, about 5 minutes. Thicken sauce if necessary with cornstarch and water.
SERVE: Transfer each serving to a warmed platter. Serve with rice or noodles. Spoon sauce over broth. Garnish everything with chopped raw bean sprouts.
From EatingWell: When sauteing skinless boneless chicken breast halves, the first goal is to get a nicely caramelized, slightly crusted exterior, while keeping the inside moist and tender. The second goal is to get a fast, delicious pan sauce that capitalizes on the rich flavor left in the skillet after the Chicken is cooked. Therefore Eating Well's Kitchen staff recommend using a cast iron skillet. March 1998 has ten sauces to try.
>from Pat Hanneman
Source:
Eating Well, Mar98 / Hanneman modified
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