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
- 4 large scallions, trimmed
- ¼ c vegetable oil, more as necessary
- 2 lbs boneless skinless chicken breasts (or thighs), cut into 1-inch chunks
- 1 tsp kosher salt, as needed
- 1 bunch roughly chopped cilantro leaves and tender stems
- 1 (4-inch) piece ginger, cut into thin matchsticks (about 1/4 c)
- 1/4 c soy sauce
- Large pinch sugar
- 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 but no longer pink, about 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.
- *There was some water left in my pan (released from the chicken breasts) so I dumped all of the liquid and added 2 Tbls of oil to the wok to heat before continuing.