The dish relies on the Chinese aromatics—ginger, scallion, and garlic—to create a fragrant, umami-rich experience. It is savory, sweet and comforting rather than spicy.
Often known as Ginger Scallion Chicken or Jiāng Cōng Jī) is a cornerstone of Cantonese and Hakka home cooking, prized for its clean, aromatic profile that highlights the natural flavor of the meat. Since I like combining sweet and savory flavors, this is my own recipe for Ginger Green Onion Chinese Chicken.
The texture of the chicken will vary if using fresh raw chicken breasts (or boneless chicken thighs) instead of a rotisserie chicken. The green onions add flavor and double as the vegetables in this dish.
The ginger scallion sauce is delicious. Keep leftovers in an airtight container in the fridge to keep the chicken moisture in. Stir frying is a quick and easy supper. I don't typically use high heat - just medium. Heap all on a serving plate and serve right away. This tender chicken with the scallion ginger sauce is bound to become a favorite. It is easy and quick to prepare and is usually met with approval.
If you like instead of light olive oil, you could use peanut oil or sesame oil. This pan-fry is one of my favorite recipes.
INGREDIENTS:
3 large chicken breasts, OR 1 rotisserie chicken, diced
1/4
cup organic soy sauce (60 mL)
4 tbsp light olive oil, divided (60 mL)
Liquid sweetener to equal 1/4 cup sugar (60 mL)
2 tbsp grated, OR finely chopped ginger (30 mL)
1 tbsp minced garlic (15 mL)
2 tbsp honey substitute (30 mL)
1 cup chopped green onions (250 mL)
Cut
chicken into bite-sized pieces and place in medium bowl. In small bowl, combine soy sauce, 2 tbsp (30 mL)
olive oil, liquid sweetener, ginger, garlic and honey substitute. Pour half the marinade over the chicken and marinate
for 30 minutes.
In
large, nonstick frying pan, heat 2 tbsp olive oil (30 mL). Add marinated chicken in single layer. If using cooked chicken, stir fry briefly. Cook until golden brown, turning at least once
after 5 minutes. Pour rest of marinade over
the chicken along with the green onions and cook 3 minutes or so longer until chicken is cooked through (white throughout when cut into). Serve over cauli-rice.
Yield: 4 servings
1
serving
237.5
calories
21.5
g protein
14.7
g fat
0.8 g fiber
3.6
g net carbs