Ginger-Scallion Chicken
This is a simple stir-fry that makes a strong argument for the less is more theory. Rather than cleaning out the fridge and tossing a rainbow of colorful vegetables into a sizzling wok–something I’m certainly not opposed to–this recipe for Ginger-Scallion Chicken includes little more than what’s featured in the title. That is, other than some fresh, bright green cilantro which is the undisputed star.
As with all stir-fries, it is important to have your ingredients prepped before you turn on the burner. Cut your scallion into the long, thin strips described in the recipe instructions and separate them into dark green and white piles. You don’t need to be exact but you’ll get the point. (I doubled up on the scallion because, well, why not?) On to the ginger prep. I’m sure that the recipe would turn out fine if you used a healthy amount of grated ginger but by putting in the extra effort to cut fresh, peeled ginger into strips you’re rewarded with a more pronounced ginger flavor and an added texture. And as to the aforementioned cilantro, go for it. Wash the entire bunch, give it a rough chop and get ready to shower your dish. Don’t hold back.
This Ginger-Scallion Chicken will make you happy. The flavors are all there, clean and bright. And if you want a little heat, go ahead and toss in some thinly sliced red peppers. I won’t tell. Enjoy!
Ginger-Scallion Chicken