Ginger Scallion Chicken
Equipment
- Small pan for heating oil
Ingredients
Chicken
- 16 oz boneless skinless chicken thighs
- 4 scallions, cut into large pieces
- 2- inch piece ginger, sliced
- 4 cloves garlic
- Pinch of salt
- 1 –2 tbsp soy sauce
Ginger Scallion Sauce
- ½ cup finely chopped scallions
- 2 tbsp grated ginger
- ¼ cup neutral oil, heated until hot
- ½ tsp sugar
- ¾ tsp salt
Optional Garnishes
- Steamed rice, for serving
- Cucumbers
Instructions
- Bring a pot of water to a boil and season with scallions, sliced ginger, garlic cloves, and salt.
- Add in the chicken thighs and simmer gently for about 12 minutes, or until cooked through. Remove the chicken and let it rest slightly.
- While the chicken cooks, place the chopped scallions and grated ginger in a heatproof bowl. Pour the hot oil over the mixture, then add sugar and salt. Mix thoroughly and set aside.
- Once the chicken has cooled enough to handle, shred it into thin strips using your hands.
- Toss the shredded chicken with soy sauce until evenly coated.
- Serve the chicken over a fresh bowl of rice and spoon the ginger scallion sauce generously on top. Optionally serve with sliced cucumbers.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
What Makes Ginger Scallion Chicken My Go-To When I Want Something Clean
This Ginger Scallion Chicken is a meal that not only tastes delicious, but it’s also super light on the stomach, which is great because I don’t like the feeling of being bogged down after a big meal. There’s no heavy sauce, no pan frying, just the flavors that come from cleanly poached chicken and that umami ginger scallion oil that ties the whole dish together. Even when I have the option of eating something that may be heavier, I still prefer this because it balances both flavor and healthiness all in a single dish!
Why The Ginger Scallion Sauce Is The Star
There’s a reason why ginger scallion sauce is one of the most popular sauces in Asia, and it’s because of its simplicity and flavor. The reason we use hot oil to pour over the scallions and ginger is not for show, but it’s to allow the normally harsh, almost spicy flavors of the raw scallion and raw ginger to soften and release their aromatic oils into the sauce. It does look fancy though! The sauce is umami, a little salty, a little sweet, and compliments each piece of poached chicken perfectly. I usually like to double my sauce just so I can have it to spoon over everything!
What You’ll Need To Make Ginger Scallion Chicken
Main Ingredients
- 16 oz boneless skinless chicken thighs
- 4 scallions, cut into large pieces
- 2-inch piece ginger, sliced
- 4 cloves garlic
- Pinch of salt
- 1–2 tbsp soy sauce
Ginger Scallion Sauce
- ½ cup finely chopped scallions
- 2 tbsp grated ginger
- ¼ cup neutral oil, heated until hot
- ½ tsp sugar
- ¾ tsp salt
Optional Serving
- Steamed rice
- Cucumbers
How to Make Ginger Scallion Chicken
Bring a pot of water to a boil and season with the large-cut scallions, sliced ginger, garlic cloves, and salt.
Add in the chicken thighs and simmer gently for about 12 minutes or until fully cooked. Remove and let rest slightly.
While the chicken cooks, combine finely chopped scallions and grated ginger in a heatproof bowl. Pour hot oil over the top to cook the aromatics, then stir in sugar and salt until combined.
Once the chicken is cool enough to handle, shred into thin strips using your hands.
Toss the shredded chicken with soy sauce until evenly coated.
Serve over hot rice and generously spoon over the ginger scallion sauce. Optionally garnish with sliced cucumbers.
Tips & Variations
For an even leaner option, you can swap out the chicken thighs for chicken breasts!
If you want a little extra flavor in your chicken, feel free to use chicken broth instead of water, but omit the salt if you do this.
Add a dash of sesame oil or rice wine vinegar for an additional layer of flavor in your dish! I choose to omit it in this case because I love the natural flavors of ginger and scallion.
I like to save any extra ginger scallion oil in a jar, which will keep for up to one week in the fridge!
Frequently Asked Questions
How long does ginger scallion sauce last?
Stored in an airtight container, it’ll last up to 5–7 days in the fridge. Before I use it, I like to give it a stir before to help mix all the oil and aromatics together again.
Can I make this ahead of time?
Yes. You can poach and shred the chicken ahead, store separately from the sauce, and assemble when ready to eat. I personally like to reheat for two minutes on high heat.
What oil is best for the sauce?
Use a neutral oil like canola, grapeseed, or vegetable oil. I do not recommend using olive oil because its flavor can overpower the other aromatics.
What else can I use the sauce on?
It literally makes everything better! I like it on noodles and dumplings, but I promise you it’ll taste good on anything.
What to Make Next
For another high protein dish, try my Chicken Bibimbap!
Love poached chicken? You’ll love my Golden Oil Poached Chicken!
Craving beef instead? Check out my Beef and Broccoli!
