Scallion Ginger Chicken
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Tender shredded chicken thighs simmered in a savory, lightly sweet ginger-scallion sauce with garlic, soy, oyster sauce, and chili. The broth-based sauce keeps the chicken juicy, making it well suited to meal prep.
- Time
- 55 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, soy, and shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 65 g
- 14 g
- 15 g
- 13 g
- 1 g
- 6 g
- 5 g
- 18 g
- 30 g
- 8 g
- 250 g
Weights are estimates. Together, the ingredients weigh about 2.02 kg before cooking, which is about 225 g per serving.
Steps
Place the chicken thighs in a large pot and cover with water. Add the ginger paste intended for boiling and 4 tablespoons of the soy sauce. Bring to a boil, then reduce the heat and simmer until the chicken is fully cooked and reaches 165°F (74 °C)/74°C (165 °F) internally, about 20–25 minutes depending on the size of the pieces.
Remove the cooked chicken from the pot and reserve about 250 ml of the cooking broth. Allow the chicken to cool just enough to handle, then shred it into bite-size pieces, discarding bones and excess skin if present.
Heat the neutral oil in a large skillet or sauté pan over medium heat. Add the sliced scallions and cook for 2–3 minutes, stirring, until they begin to soften.
Add the sauce ginger paste and minced garlic to the scallions. Cook for about 1 minute, stirring constantly, until softened and fragrant but not browned.
Add the salt, sugar, white pepper, sesame oil, oyster sauce, the remaining 2 tablespoons soy sauce, and chili powder. Stir thoroughly so the seasonings combine with the scallion mixture.
Pour in about 250 ml of the reserved chicken broth. Stir and simmer for 3–5 minutes, until the sauce is hot, cohesive, and slightly reduced while remaining loose and saucy.
Add the shredded chicken to the pan. Toss and stir until every piece is coated in the sauce and the chicken is heated through, about 3–5 minutes. Add a little more reserved broth if the mixture seems dry.
Taste and adjust the salt, sweetness, and chili powder to your preference. Serve hot, or cool promptly and portion into meal-prep containers.
Notes
The recipe makes approximately 8–10 servings and is described as providing about 29–36 g protein per serving. For meal prep, cool the chicken promptly, refrigerate in airtight containers, and use within 3–4 days; reheat with a splash of broth or water to loosen the sauce.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 392
- Protein
- 45 g
- Carbs
- 4 g
- Fat
- 21 g
- Fiber
- 1 g
Where the calories come from
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