Ginger Scallion Chicken and Spring Vegetables
Ginger Scallion Chicken and Spring Vegetables
Ingredients
For the Ginger Scallion Sauce
- 1/2 cup neutral oil, such as grapeseed or canola
- 1/4 cup fresh ginger, finely grated or minced
- 1 cup green onions, thinly sliced (white and light green parts)
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon granulated sugar
- 1 pinch white pepper
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon neutral oil, for cooking
- 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
- 1 cup snap peas, trimmed
- 1 cup carrots, julienned or thinly sliced
- 2 garlic, cloves, minced
- 1/4 cup green onions, dark green parts, thinly sliced for garnish
Instructions
- 1
Prepare the ginger scallion sauce: In a small heatproof bowl, combine the fresh ginger, 1 cup of thinly sliced green onions (white and light green parts), soy sauce, rice vinegar, toasted sesame oil, granulated sugar, and white pepper. Heat 1/2 cup of neutral oil in a small saucepan over medium-high heat until shimmering, about 350°F. Carefully pour the hot oil over the ginger scallion mixture. It will sizzle; stir well to combine. Set aside.
⏱️ 5 min•🌡️ 350°F - 2
Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside on a plate.
⏱️ 7 min - 3
Add the asparagus, snap peas, and julienned carrots to the same skillet. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender. Add the minced garlic and stir-fry for 1 minute more until fragrant.
⏱️ 5 min - 4
Return the cooked chicken to the skillet with the vegetables. Pour the prepared ginger scallion sauce over the chicken and vegetables. Toss everything together to coat evenly. Cook for 1 to 2 minutes, allowing the flavors to meld and the sauce to warm through.
⏱️ 2 min - 5
Remove from heat. Garnish with the remaining 1/4 cup of thinly sliced dark green parts of green onions before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ginger Scallion Chicken and Spring Vegetables
Ingredients
For the Ginger Scallion Sauce
- 1/2 cup neutral oil, such as grapeseed or canola
- 1/4 cup fresh ginger, finely grated or minced
- 1 cup green onions, thinly sliced (white and light green parts)
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon granulated sugar
- 1 pinch white pepper
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon neutral oil, for cooking
- 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
- 1 cup snap peas, trimmed
- 1 cup carrots, julienned or thinly sliced
- 2 garlic, cloves, minced
- 1/4 cup green onions, dark green parts, thinly sliced for garnish
Instructions
- 1
Prepare the ginger scallion sauce: In a small heatproof bowl, combine the fresh ginger, 1 cup of thinly sliced green onions (white and light green parts), soy sauce, rice vinegar, toasted sesame oil, granulated sugar, and white pepper. Heat 1/2 cup of neutral oil in a small saucepan over medium-high heat until shimmering, about 350°F. Carefully pour the hot oil over the ginger scallion mixture. It will sizzle; stir well to combine. Set aside.
⏱️ 5 min•🌡️ 350°F - 2
Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside on a plate.
⏱️ 7 min - 3
Add the asparagus, snap peas, and julienned carrots to the same skillet. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender. Add the minced garlic and stir-fry for 1 minute more until fragrant.
⏱️ 5 min - 4
Return the cooked chicken to the skillet with the vegetables. Pour the prepared ginger scallion sauce over the chicken and vegetables. Toss everything together to coat evenly. Cook for 1 to 2 minutes, allowing the flavors to meld and the sauce to warm through.
⏱️ 2 min - 5
Remove from heat. Garnish with the remaining 1/4 cup of thinly sliced dark green parts of green onions before serving immediately.
⏱️ 1 min