GINGER-SCALLION CHICKEN
In this easy chicken stir-fry, adapted from Lan Hing Riggin, a home cook from Virginia who grew up cooking with her family in Hong Kong, slivers of ginger and scallions turn golden, adding their sweetness and pungency to the oil. A dash of soy sauce provides saltiness and depth, while a full cup of cilantro leaves, used as garnish, makes the dish a bit lighter and fresher. Fire seekers can add a sliced chile or two along with the ginger.
Provided by Melissa Clark
Categories dinner, quick, weekday, weeknight, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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 and no longer pink, 3 to 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 right away.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 852 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN STRIPS WITH SCALLIONS WHITE SAUCE.
Crispy and tasty chicken covered with a creamy and little spicy white sauce. My creation inspired in asian cuisine. Can be served with mashed potatoes or steamed vegetables.
Provided by Edgardo CADIAC
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cut the chicken in strips or fingers.
- Make a mix using all the ingredients listed for that purpose,mix well until reaching a consistency similar to honey.
- If too liquid add some flour.
- If too dry add some milk.
- Put inside of the mix the chicken strips and be sure coat the meat properly.
- Take piece by piece and fry until golden brown.
- Afix the chicken on a large serving platter and cover it with the following sauce.
- Mix in a sauce pan the 2 cups of milk add the corn starch and stir continuosly add 1 by 1 all the ingredients listed for the sauce.
- When reach a creamy consistency is ready. If too dry,.
- add some milk, cover the chicken strips with sauce.
- Serve hot.
Nutrition Facts : Calories 548.3, Fat 28.3, SaturatedFat 10.4, Cholesterol 279.6, Sodium 1407.5, Carbohydrate 37.7, Fiber 1.9, Sugar 0.9, Protein 34.2
ROAST CHICKEN AND SCALLIONS
One heavy rimmed baking sheet is all you'll need-everything is cooked on it. Roasting a quartered chicken instead of a whole one takes less time.
Provided by Martha Stewart
Categories Chicken Recipes
Time 55m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Brush chicken on both sides with oil, and season generously with salt and pepper. Arrange chicken, skin side up, on a rimmed baking sheet. Roast for 40 minutes.
- Add scallions to sheet. Roast until an instant-read thermometer inserted into thickest part of the chicken's thigh registers 165 degrees and scallions are just tender, 5 to 7 minutes. Transfer to a platter; reserve baking sheet. Let chicken stand for 10 minutes before carving.
- Set baking sheet on 2 burners over medium heat. Slowly add wine, and cook, scraping brown bits with a wooden spoon, until bubbling. Pour sauce into a bowl; skim excess fat. Serve chicken and scallions with sauce.
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.
CRISPY CHICKEN STRIPS
Serve these family-friendly crunchy chicken bites with carrot salad, tomato sauce and a baked potato. Use panko breadcrumbs if you can, as they're larger and crisper
Provided by Lulu Grimes
Categories Dinner, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Pour the buttermilk into a wide, shallow bowl. Cut each chicken breast in half horizontally and pat dry with kitchen paper. Turn them over in the buttermilk, leave in the dish and chill for 1 hr. Meanwhile, for the salad, mix the carrot with the lemon juice and olive oil. Mix the sauce ingredients together in another bowl and set both aside.
- Heat a large, non-stick frying pan, tip in the breadcrumbs and toast in the dry pan for 2-3 mins until pale brown, stirring regularly so they don't burn. Tip into a bowl and break up any large clumps.
- Heat oven to 230C/210C fan/gas 8. Tip the crumbs onto a large plate, then lift the chicken breasts from the buttermilk, and roll them in the crumbs, making sure they are coated evenly.
- Heat ½ tbsp of oil in a non-stick frying pan. Fry the chicken for 1-2 mins over a medium-high heat, then turn it over, adding the rest of the oil and fry for 1 min more.
- Transfer the chicken to a baking sheet and bake for 5 mins, then rest for 5 mins and cut into strips. Serve the chicken and the carrot salad with the sauce and baked potatoes.
Nutrition Facts : Calories 229 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium
SPICY FRIED CHICKEN STRIPS
Spicy chicken strips fried to perfection. This was one of those things that I came up with in a mood of "I wonder how this will taste in there?"
Provided by heatherdickason
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Mix milk and egg together in a medium bowl. Mix flour, bread crumbs, Creole seasoning, and pepper together in a second bowl until well combined.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Dip chicken strips into egg wash, and then roll through flour mixture until fully coated.
- Fry the chicken strips in the hot oil until golden brown, no longer pink in the centers, and juices run clear, 10 to 12 minutes per side.
Nutrition Facts : Calories 433.6 calories, Carbohydrate 37.2 g, Cholesterol 175.8 mg, Fat 13.2 g, Fiber 1.9 g, Protein 38.9 g, SaturatedFat 3 g, Sodium 928.1 mg, Sugar 2.5 g
EASY CHICKEN STRIPS
I came up with these crispy strips one night when I was looking for a fast new way to serve chicken. They also make delightful appetizers, especially when served with barbecue or sweet-and-sour sauce for dunking. -Crystal Sheckles-Gibson, Beespring, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. In a shallow bowl, combine flour and seasoned salt. Place cornflakes and butter in separate shallow bowls. Coat chicken with flour mixture, then dip in butter and coat with cornflakes., Transfer to an ungreased baking sheet. Bake until golden brown and juices run clear, 15-20 minutes.
Nutrition Facts : Calories 283 calories, Fat 12g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 438mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein.
SAUCY CHICKEN STRIPS
For a quick and easy meal, try this chicken recipe. The sauce is so tasty, your family will request it often.-Barianne Wilson, Falfurrias, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut chicken breast in 2-in. x 1/2-in. strips. Melt butter in a large skillet; add chicken and brown on all sides. Remove chicken from skillet, reserving drippings. , Add the onion, green pepper and mushrooms to the pan; saute until crisp-tender. Return chicken to skillet. In a small bowl, combine the soup mix, water and Worcestershire sauce; pour over chicken. Reduce heat; cover and simmer for 10 minutes. , Remove chicken to a warm platter. Combine cornstarch and water until smooth; add to sauce. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Pour over chicken.
Nutrition Facts : Calories 225 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 1047mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein.
CRISPY CHICKEN STRIPS
From Lake Havasu City, Arizona, Dawn Hart shares an easy method for dressing up chicken. She rolls strips in a quick coating made with potato flakes and bread crumbs, then cooks them for a couple minutes in a skillet.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 3 servings.
Number Of Ingredients 5
Steps:
- Flatten chicken to 1/2-in. thickness; cut into 1-in. strips. In a shallow bowl, combine the potato flakes and bread crumbs. Place egg substitute in another shallow bowl. , Dip chicken in egg substitute, then in potato mixture. In a large skillet, cook chicken in oil for 4-5 minutes or until chicken is golden brown and crispy and juices run clear.
Nutrition Facts : Calories 327 calories, Fat 14g fat (0 saturated fat), Cholesterol 63mg cholesterol, Sodium 629mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.
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