GINGER-SCALLION CHICKEN BREASTS BAKED IN PARCHMENT
On paper, poultry recipes sound appetizing, but the results can be dry. Not so here. Tuck ginger and scallions in lean boneless chicken, soak in an Asian marinade, and top with shiitakes in a single-serving parchment envelope. Also try it with Coconut Rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. If using shiitake mushrooms, place them in a small bowl; pour the boiling water over, and let the mushrooms soak until soft, about 15 minutes. Lift mushrooms from bowl; reserve soaking liquid for another use (such as making stock or risotto), or discard. Cut mushrooms into 12 thin slices.
- Stir together soy sauce, oil, vinegar, honey, and sliced ginger in a 9-by-13-inch baking dish; set aside. Stir together the chopped scallion and grated ginger in a small bowl; set aside.
- Rinse chicken, and pat dry. Cut the chicken breasts in half lengthwise to make 4 pieces total; trim any fat. Using a sharp paring knife, make a long, deep horizontal cut in one side of each chicken piece to create a pocket, being careful not to cut all the way through. Spoon the scallion-ginger mixture into each piece, dividing evenly and spreading.
- Transfer stuffed chicken pieces to baking dish with soy-sauce mixture. Marinate at room temperature, turning halfway through, 20 minutes.
- Meanwhile, place a rimmed baking sheet in oven to heat. Prepare packets (for tips on folding parchment, see Enlightened Cooking). Stack packets; weight with a baking sheet until ready to use (to help seams stay sealed).
- Open one short end of each packet. Using a spatula, slide a chicken piece inside. Top each piece with 3 mushroom slices. Crease firmly to reseal.
- Carefully transfer packets to preheated baking sheet. Bake 10 minutes; the chicken should be cooked through. Transfer packets to plates. Serve immediately, opening packets at the table. Garnish with remaining scallions.
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
GINGER SALMON IN PARCHMENT
Fish and veggies cooked in a packet, incredibly simple. Adapted from "Living the G.I.Diet". Use foil if you don't have parchment. Use other fish fillets, like tilapia, snapper, or halibut. You could also cook the packets on a grill.
Provided by zeldaz51
Categories Weeknight
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- Cut four large pieces of parchment paper and fold them in half, then unfold them and set aside.
- Combine the vegetables in a large bowl, then divide them evenly on one side of the fold of each piece of parchment paper. Place the salmon fillets on top of the vegetables.
- In a small bowl, whisk together the soy sauce, scallions, ginger, garlic, sesame oil, and black pepper. Drizzle over the fish and vegetables. Fold the empty half of the parchment over the other half and fold the edges to seal. Place the packets on a large baking sheet and bake 20 minutes.
Nutrition Facts : Calories 461.3, Fat 15.5, SaturatedFat 2.8, Cholesterol 146.3, Sodium 780.6, Carbohydrate 9.1, Fiber 2.7, Sugar 4.1, Protein 68.2
SCALLION AND GINGER CHICKEN (STIR-FRY)
Arriving home late (again) I needed something that was quick, simple yet full of satisfying flavors. This recipe modified from another site did the trick. When I made this I added two medium zucchini, halved and sliced, and cooked them just after the chicken and before the sauce. Made this a complete meal.
Provided by justcallmetoni
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the chicken into small bite sized strips and season with salt and pepper to taste. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and stir until the chicken is cooked through, about 3 minutes. . Transfer the chicken to a plate and cover to keep warm.
- Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add scallion whites, garlic and ginger. Cook, stirring for 1 minute. Add broth, vinegar, hoisin sauce, cornstarch and sugar. Bring to a simmer. Cook until slightly thickened, about 3 minutes.
- Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 2 minutes. Season sauce with soy sauce to taste. Garnish with scallion greens.
Nutrition Facts : Calories 204.4, Fat 5.4, SaturatedFat 1, Cholesterol 68.7, Sodium 224, Carbohydrate 8, Fiber 0.8, Sugar 3.9, Protein 28.9
COLD POACHED CHICKEN WITH GINGER SCALLION OIL
Steps:
- Poached chicken:
- In a 1 1/2-quart saucepan bring water to a boil with gingerroot; Scotch or Sherry, and salt to taste. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken with tongs to a bowl and chill, covered, 20 minutes.
- Make ginger scallion oil while chicken is cooling:
- In a small bowl stir together ginger scallion oil ingredients.
- Halve chicken lengthwise and cut across grain into thin slices. Stir oil and spoon over chicken.
More about "ginger scallion chicken parchment pack recipes"
CHINESE STEAMED CHICKEN WITH GINGER SCALLION SAUCE
From cooking-therapy.com
GINGER-SCALLION CHICKEN PARCHMENT PACK RECIPE | FOOD …
From mastercook.com
GINGER AND SCALLION CHICKEN - RASA MALAYSIA
From rasamalaysia.com
HEALTHY PARCHMENT PAPER DINNERS - FOOD NETWORK
From foodnetwork.com
GINGER-SCALLION CHICKEN IN PARCHMENT - SARAH WALDMAN
From sarahwaldman.com
- Preheat oven to 400F. Soak mushrooms in the boiling water until soft, about 15 minutes. Lift mushrooms with a slotted...
- Stir together tamari, sesame oil, vinegar, honey, and sliced ginger in a baking dish. Stir together chopped scallions...
- Cut chicken in half lengthwise to make 4 pieces total. Make a slit in one side of each piece to create a pocket,...
- Cut four 12-by-17 -inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat.
GINGER-SCALLION CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
GINGER-SCALLION CHICKEN PARCHMENT PACK | RECIPE | HEALTHY CHICKEN ...
From pinterest.co.uk
SCALLION GINGER CHICKEN RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
POACHED CHICKEN WITH GINGER SCALLION SAUCE - DEVOUR.ASIA
From devour.asia
RECIPE OF THE DAY: GINGER-SCALLION CHICKEN PARCHMENT …
From youtube.com
EASY GINGER SCALLION CHICKEN STIR FRY | DONE IN 30 MINUTES!
From nomadette.com
RECIPETHING - GINGER-SCALLION CHICKEN PARCHMENT PACK
From recipething.com
GINGER-SCALLION CHICKEN PARCHMENT PACK | RECIPE | FOOD NETWORK …
From pinterest.ca
GINGER-SCALLION CHICKEN PARCHMENT PACK
From mealplannerpro.com
GINGER-SCALLION CHICKEN PARCHMENT PACK - FOOD …
From food-networking.blogspot.com
GINGER-SCALLION CHICKEN PARCHMENT PACK [VIDEO] | RECIPE [VIDEO ...
From pinterest.com
CHICKEN WITH SCALLIONS - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
GINGER-SCALLION CHICKEN PARCHMENT PACK
From pinterest.com
GINGER SCALLION CHICKEN BREASTS IN PARCHMENT - FAMILY PLATES
From familyplates.com
GINGER SCALLION CHICKEN RECIPE - COOK & BAKE DIARY
From cooknbakediary.com
7 INGREDIENT SUPER TENDER GINGER SCALLION OIL CHICKEN ... - YOUTUBE
From youtube.com
GINGER-SCALLION CHICKEN PARCHMENT PACK – RECIPES NETWORK
From recipenet.org
GINGER-SCALLION CHICKEN PARCHMENT PACK [VIDEO] | RECIPE [VIDEO ...
From pinterest.com.au
FOOD NETWORK - HOW TO MAKE GINGER-SCALLION CHICKEN | FACEBOOK
From facebook.com
POACHED CHICKEN W/ SCALLION GINGER SAUCE - THE WOKS OF LIFE
From thewoksoflife.com
EASY STIR-FRIED CHICKEN WITH GINGER AND SCALLIONS - SERIOUS EATS
From seriouseats.com
CHICKEN SALAD WITH GINGER-SCALLION SAUCE | RECIPE | KITCHEN STORIES
From kitchenstories.com
GINGER SCALLION CHICKEN - COOK WITH IPOHBUNNY
From cookwithipohbunny.com
GINGER-SCALLION CHICKEN BREASTS BAKED IN PARCHMENT
From fooddiez.com
GINGER-SCALLION CHICKEN BREASTS BAKED IN PARCHMENT
From recipelink.com
BAKED CHICKEN THIGHS WITH GINGER SCALLION SAUCE
From brightrootskitchen.com
SCALLION & GINGER CHICKEN MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
GRILLED CHICKEN THIGHS WITH GINGER-SCALLION SAUCE RECIPE
From today.com
CHICKEN IN PARCHMENT - BIGOVEN.COM
From bigoven.com
You'll also love
Related Search