Best 5 Chicken And Rice With Scallion Ginger Sauce Recipes

Indulge in the delightful symphony of flavors with our delectable Chicken and Rice with Scallion Ginger Sauce. This culinary masterpiece tantalizes your taste buds with a harmonious blend of savory chicken, fluffy rice, and an aromatic scallion ginger sauce.
Embark on a culinary journey with our diverse selection of enticing recipes, each offering a unique twist on this classic dish. From the vibrant flavors of the Szechuan Chicken and Rice to the comforting warmth of the Creamy Coconut Chicken and Rice, our recipes cater to every palate.
Delight in the classic combination of tender chicken, fluffy rice, and a luscious scallion ginger sauce in our signature Chicken and Rice with Scallion Ginger Sauce recipe. Transport your taste buds to Southeast Asia with our fragrant Thai Chicken and Rice, where the aromatic flavors of lemongrass, galangal, and kaffir lime leaves dance on your tongue.
For a taste of Indian culinary heritage, try our flavorful Chicken Biryani, a majestic dish where chicken, rice, and a medley of aromatic spices create a symphony of flavors. If you prefer a creamy and comforting indulgence, our Creamy Coconut Chicken and Rice will surely satisfy your cravings.
Spice enthusiasts will find solace in our Szechuan Chicken and Rice, where the fiery heat of Szechuan peppers ignites your senses, while the cooling cucumber and wood ear mushrooms offer a refreshing balance. And for those seeking a healthier alternative, our Chicken and Brown Rice with Steamed Broccoli provides a nutritious and flavorful meal.
Each recipe is meticulously crafted to guide you through the culinary process, ensuring success in creating these delectable dishes. Whether you're a seasoned home cook or just starting your culinary adventures, our recipes will empower you to prepare restaurant-quality meals in the comfort of your own kitchen.
So, embark on this tantalizing journey of flavors and aromas, and let your taste buds experience the culinary wonders of Chicken and Rice with Scallion Ginger Sauce and its diverse variations.

Let's cook with our recipes!

ONE-POT GINGER CHICKEN AND RICE RECIPE BY TASTY

One-Pot Ginger Chicken And Rice Recipe by Tasty image

Here's what you need: chicken thighs, yellow onion, ginger, garlic, jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, kosher salt, scallions, Nakano Natural Rice Vinegar, sugar, chili flakes

Provided by Nakano

Yield 4 Servings

Number Of Ingredients 13

Ingredients

4 chicken thighs, bone-in skin-on
½ yellow onion, diced small
1 piece ginger, grated, 2 in (5 cm)
3 cloves garlic, minced
1 ½ cups jasmine rice, rinsed well
2 ½ cups water
1 tablespoon Nakano® Natural Rice Vinegar
1 tablespoon soy sauce
1 teaspoon kosher salt, plus more for seasoning chicken
6 scallions, thinly sliced
¼ cup Nakano Natural Rice Vinegar
½ teaspoon sugar
¼ teaspoon chili flakes

Steps:

Chicken and rice: Season chicken thighs on both sides with kosher salt. Place chicken, skin side down, in a Dutch oven or heavy pot. Turn on heat to medium-low. Let cook for 5 minutes, then increase heat to medium-high and continue cooking until skin is golden brown and chicken thighs easily release from the pan, about 6-8 more minutes. Remove chicken and set aside.
In the same pot with the chicken fat over medium-low heat, add onion, ginger, and garlic. Cook, stirring occasionally, until vegetables are softened and translucent, about 8 minutes. Stir in jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, and 1 teaspoon kosher salt. Nestle chicken thighs into the rice, skin side up, making sure that the chicken is not fully submerged. Bring to a simmer, then cover pot and reduce heat to low. Cook for 20 minutes, then take pot off the heat and let rest for 10 minutes while making the scallion sauce.
Scallion sauce: Combine all ingredients in a small bowl. Stir and use the back of a spoon to press down and lightly crush the scallions.
Fluff rice and serve with the chicken and the scallion sauce.
Enjoy!

Nutrition Facts : Calories 316 calories, Carbohydrate 29 grams, Fat 6 grams, Fiber 1 gram, Protein 34 grams, Sugar 9 grams

GINGER-SCALLION CHICKEN

Ginger-Scallion Chicken image

In this easy chicken stir-fry, adapted from Lan Hing Riggin, a home cook from Virginia who grew up cooking with her family in Hong Kong, slivers of ginger and scallions turn golden, adding their sweetness and pungency to the oil. A dash of soy sauce provides saltiness and depth, while a full cup of cilantro leaves, used as garnish, makes the dish a bit lighter and fresher. Fire seekers can add a sliced chile or two along with the ginger.

Provided by Melissa Clark

Categories dinner, quick, weekday, weeknight, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 large scallions, trimmed
1/4 cup peanut oil, or neutral oil such as grapeseed or sunflower, more as necessary
1 3/4 pounds boneless skinless chicken thighs or breasts, cut into 1-inch chunks
1/2 teaspoon kosher salt, as needed
1 cup roughly chopped cilantro leaves and tender stems
1 (2 1/2-inch) piece ginger, cut into thin matchsticks (about 3 tablespoons)
3 tablespoons soy sauce
Large pinch sugar

Steps:

Cut the scallions in quarters lengthwise, then cut crosswise into 1 1/2-inch-long pieces. You should end up with thin blades of scallions. Separate out the dark green tops from the pale green and white parts. (You don't have to be very thorough; some mixing of colors is fine.)
Heat oil in a wok or 12-inch skillet over very high heat. When it's shimmering but not smoking, stir in chicken and salt. Cook, stirring almost constantly, until chicken is barely cooked and no longer pink, 3 to 5 minutes. Use a slotted spoon to transfer chicken onto a serving plate, leaving the oil in the pan. Immediately scatter cilantro and scallion greens (not whites) over hot chicken.
Return wok to medium-high heat. Make sure there are at least 2 tablespoons oil in the wok. If not, add more oil. Stir in ginger and cook until lightly browned, about 1 minute. Stir in scallion whites, soy sauce and sugar, and cook for another 30 seconds (if using a skillet, remove from heat). Immediately spoon the contents of the pan evenly over chicken and herbs. Serve right away.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 852 milligrams, Sugar 1 gram, TransFat 0 grams

SCALLION-GINGER SAUCE

Scallion-Ginger Sauce image

Scallion-ginger sauce is usually served alongside soy sauce chicken, bai qie ji (white cut chicken) and roasted meats with rice (commonly called rice boxes) in restaurants in Chinatowns around the country. There are many methods for making it, from a no-cook version (which results in a very green sauce with a sharp scallion and ginger flavor) to a browned version (which results in a beautiful flavor but less appealing color). Our combination method produces a happy medium. The hot oil brings out the vibrant green of the scallions and mellows the sharpness of the scallions and ginger.

Provided by Food Network Kitchen

Time 15m

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

3 tablespoons finely chopped ginger
2 scallions, trimmed, white and green parts finely chopped (2 1/2 tablespoons)
Kosher salt
1/4 cup neutral oil, such as vegetable or canola oil
1/4 teaspoon granulated sugar
Freshly ground white pepper

Steps:

Stir together the ginger, scallions and 1 teaspoon salt in a heatproof medium bowl.
Heat the oil over high heat in a small pot until it just starts to smoke or registers 375 degrees F on a digital thermometer, 4 to 5 minutes. Carefully pour the hot oil over the scallion-ginger mixture and stir to combine. Mix in the sugar and 1/2 teaspoon white pepper. Serve as a condiment for bai qie ji (white cut chicken).

GRILLED CHICKEN THIGHS WITH GINGER SCALLION SAUCE

Grilled Chicken Thighs with Ginger Scallion Sauce image

Simple grilled chicken thighs are taken up a notch with an unexpected and flavorful sauce made from ginger and scallions. The sauce is so fresh and bright, you'll find yourself wanting to eat it with everything.

Provided by Valerie Bertinelli

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 cup chopped scallions (from 1 to 2 bunches)
1/4 cup vegetable oil
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon low-sodium soy sauce
2 teaspoons toasted sesame oil
1 clove garlic, grated
2 tablespoons vegetable oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sambal oelek
5 to 6 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper

Steps:

To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
Serve the chicken with the remaining ginger scallion sauce.

STEAMED CHICKEN (ZHENG JI) WITH GINGER-SCALLION DIPPING SAUCE

Steamed Chicken (Zheng Ji) With Ginger-Scallion Dipping Sauce image

Chicken rubbed with salt and then steamed, served with a ginger-scallion dipping sauce to bring out its full flavor. Serve with steamed rice. Serves 4 as a main course or 8 as part of a multi-dish Chinese style dinner.

Provided by littleturtle

Categories Lunch/Snacks

Time 1h25m

Yield 7-8 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 1/2 lb) roasting chickens
1 tablespoon kosher salt
1 pinch sugar
1/2 teaspoon salt
2 teaspoons light soy sauce
2 tablespoons gingerroot, peeled & finely chopped
2 garlic cloves, chopped
4 tablespoons scallions, finely chopped
2 tablespoons peanut oil
1 teaspoon sesame oil

Steps:

Rinse the chicken in cold, running water, and blot dry completely with paper towels.
Rub the salt all over the skin of the chicken and inside the cavity.
Place the chicken, breast-side down, on a heat proof platter, and set aside for 15 minutes.
Set up your steamer, or place a rack inside a wok or other deep pan.
Fill with about 2 inches of hot water.
Cover tightly and gently steam over medium heat for 1 hour, replenishing the water from time to time.
Remove the platter of cooked chicken and pour off all of the liquid.
In a small bowl, combine the sugar, salt, soy sauce, ginger, garlic, and scallions.
In a small pan, combine the oils and heat until they smoke.
Pour the hot oils over the ginger-scallion mixture.
Chop the chicken into serving sized pieces and serve with dipping sauce.

Nutrition Facts : Calories 361, Fat 27.8, SaturatedFat 7.4, Cholesterol 106.9, Sodium 1359.5, Carbohydrate 0.9, Fiber 0.2, Sugar 0.1, Protein 25.4

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in this dish. Look for free-range chicken, organic vegetables, and high-quality rice.
Cook the rice perfectly: The rice is an important part of this dish, so it's important to cook it perfectly. Follow the package directions or use a rice cooker to ensure that the rice is cooked through and fluffy.
Make the sauce ahead of time: The scallion ginger sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for busy weeknights.
Don't overcrowd the pan: When cooking the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly.
Use a variety of vegetables: You can use any vegetables you like in this dish. Some good options include broccoli, carrots, bell peppers, and snow peas.

Conclusion:

Chicken and rice with scallion ginger sauce is a delicious and easy-to-make weeknight meal. With its simple ingredients and flavorful sauce, this dish is sure to please the whole family. So next time you're looking for a quick and healthy meal, give this recipe a try.