You are here

Ginger Scallion Chicken With Oriental Salad

Magical.Palate's picture
  Ginger slices 6 (Quarter Size Slices, Unpeeled)
  Garlic 4 Clove (20 gm)
  Scallions 3
  Sesame oil 4 Tablespoon (Oriental)
  Salt 1 1⁄4 Teaspoon
  Black pepper 3⁄4 Teaspoon
  Chicken breast halves 2 Pound, pounded (4 In Number, Skin On)
  Carrots 2 Medium
  Snow peas 1⁄4 Pound
  Bean sprouts 2 Cup (32 tbs)
  Chopped cilantro 3 Tablespoon
  Lemon juice 1 Tablespoon
  Grated lemon zest 1 Teaspoon
  Red pepper flakes 1⁄4 Teaspoon
  Sugar 1 Pinch
  Sesame seeds 1 Tablespoon

1 Preheat the broiler. Line a broiler pan with foil.
2 In a food processor, mince the ginger, garlic and scallions.
3 Transfer the ginger-scallion mixture to a small bowl and add 2 tablespoons of the sesame oil, 3/4 teaspoon of the salt and 1/2 teaspoon of the black pepper. Set aside 1 teaspoon of the mixture.
4 Use the remainder of the mixture to coat the chicken: Smear one-third of the mixture under the skin and one-third of it on the skin. Place the chicken skin-side down on the broiler pan and rub the remaining ginger-scallion mixture on the bone side. Broil the chicken
4 inches from the heat for 9 minutes. Turn the chicken over and broil for 9 minutes, or until cooked through.
5 Meanwhile, in the same processor work bowl, coarsely chop the carrots. By hand, cut the snow peas into thin strips. In a medium bowl, combine the carrots, snow peas and bean sprouts.
6 In a small bowl, combine the reserved 1 teaspoon ginger-scallion mixture with the cilantro (if using), lemon juice, lemon zest (if using), red pepper flakes, sugar and remaining 2 tablespoons sesame oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
7 Pour the dressing over the salad and toss to combine.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.1 (21 votes)


Ginger Scallion Chicken With Oriental Salad Recipe