Chicken with scallion and ginger sauce

Today's recipe comes to you courtesy of Design, Wine & Dine. Design, Wine & Dine is an exceptional cook, I've made many recipes from her blog and have loved them all! If you haven't done so already, please check out her site, I promise you'll enjoy what you see, she has a real flair with the camera and makes some killer dishes! Thanks Design, Wine & Dine for this delicious recipe, I knew when I saw it on your blog that it'd be a hit here and I was not mistaken.

Based on Design, Wine & Dine's recommendation I used the velveting process on my chicken. As usual it didn't disappoint. In addition to making the chicken flavorful, soft and yummy, the cornstarch helps thicken the sauce. The ginger in this dish isn't overpowering, its fresh bright flavor is perfect on a cold December night. The gentle onion flavor of scallion pair wonderfully with the light, crisp flavor of the white wine. Add the salty umami laden soy sauce with the velveted chicken and you've got a dish that is, well, its just down right delicious!

Chicken with scallion and ginger sauce
Makes 4 servings
Adapted from Design, Wine & Dine
1 lb chicken breast, cut into 2 in chunks
1 bunch scallions, cut on the bias into 1 inch pieces
1/2 bell pepper
3 inches ginger root, peeled and sliced into thin rounds
3 cloves garlic, sliced thin
3/4 c plus 1 T white wine
2 T soy sauce
1/2 c water
1 t sugar
3 T olive oil
1 T corn starch
1 egg white
1 t kosher salt
1/4 c salted cashews, optional
drizzle sesame seed oil, optional

Prepare chicken by marinating in velveting marinade:
~Cut chicken up and place into a bowl
~Sprinkle the kosher salt over chicken, using hands mix to evenly distribute over all the chicken pieces
~Next add 1 T white wine, mix well
~Next add the corn starch and mix well
~Next add the egg white taking care not to froth the egg with your hands
~Lastly add 1T oil and mix well.
Allow chicken to marinate for 30 minutes.


While chicken is marinading, cut up all your veggies & have them ready to go.



When 30 min is up bring a sauce pan of water to boil. Add the marinated chicken to the water in 3 batches, cooking for about 30 seconds, or until the outside just turns white. The chicken will finish cooking in the stir fry. Reserve par cooked chicken pieces and discard the boiling water.

Stir Fry instructions:
In a large sautee pan or wok, heat the remaining oil over medium high heat. Once hot add the ginger and garlic, stirring to keep garlic from burning. Cook about 30 seconds.

Add the par cooked chicken next, stir to coat in oil. Cook about 3 minutes, stirring often to avoid burning of the garlic.

Add the peppers, cook about 1-2 minutes, stirring often. Add scallions and white wine. Deglaze pan with the wine, scraping up any bits from the bottom. Allow wine to reduce by about half.

Add the soy sauce, water & sugar, cook for 2-3 minutes or until sauce has thickened slightly. If your sauce isn't thick enough you can add about 1T corn starch mixed with 1-2T water, add as much of this slurry as needed to achieve the proper thickness of sauce.

Add cashews and drizzle with sesame oil. Serve with hot cooked rice and Srirracha sauce if desired.


Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Calories 351.7
Total Fat 16.0 g
Saturated Fat 2.6 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 10.3 g
Cholesterol 68.4 mg
Sodium 1,084.6 mg
Potassium 561.7 mg
Total Carbohydrate 13.1 g
Dietary Fiber 1.5 g
Sugars 2.3 g
Protein 31.2 g