Thursday, December 2, 2010

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

15 comments:

jane deere said...

This looks delicious, Andrea!

Dom at Belleau Kitchen said...

wow! love the velvet marinade idea... bet that was some tender chicken!

Design Wine and Dine said...

Looks AWESOME! After I made it - I was so mad I didn't use your velveting technique on the chicken! Your post on here that explains how to "velvet" is a great resource!!!

Yours looks better! Mine looks kind of orange but my lighting wasn't great when I look the photo!

So glad you made it! Thanks for the mention!!! :)

Jenn said...

Looks fabulous Andrea!! Can I come for dinner please??? I love Design Wine and Dine...fantastic site! Good find too, I have this one in my must try folder.

StephenC said...

I've got to catch up with the velveting wave. I haven't done it yet, but my time is coming. Thanks.

Pam said...

It looks and sounds fantastic. Another dish I have to try!

Yenta Mary said...

That looks so, so good! And what gorgeous colors in all those beautiful vegetables!!!

Velva said...

I enjoy following Design, Wine and Dine too. This is a beautiful dish. I love the term "the velveting process" maybe, because my name is Velva-who knows but, this is a great dish.

whozyerdanny said...

MMMM this looks so tasty, must try it!

Pam said...

Looks tasty.

Ananda Rajashekar said...

ginger sauce is my fav with prawns chicken is now less...Looks fab :)

The Blue Faerie said...

Yummay! And you could probably use the leftovers to make scarves too! :P

Ma What's 4 dinner said...

Oh that looks delicious!!! I love ginger. The hubs hates it. He has what I like to refer to as the palate of a 3 year old. :) I'm making this anyway!

Lots of yummy love,
Alex aka Ma What's for Dinner
www.mawhats4dinner.com

Anonymous said...

1 egg white is mentioned in the Ingredients list but is absent from the cooking instructions paragraph

best regards
Rob

Andrea the Kitchen Witch said...

Rob I've corrected the recipe, the egg white is used in the velveting marinade. Thanks for pointing that out so I could correct it!

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