Best 2 Sheet Pan Scallion Chicken With Bok Choy Recipes
Tantalize your taste buds with a culinary journey to the Orient with our delectable Sheet Pan Scallion Chicken with Bok Choy. This symphony of flavors is a harmonious blend of succulent chicken, crisp baby bok choy, and an aromatic scallion sauce that dances on your palate like a graceful ballet. Prepared on a single sheet pan, this dish is a symphony of convenience and taste, making it a weekday hero for busy home cooks.
Our culinary adventure begins with tender chicken thighs, marinated in a tantalizing mixture of soy sauce, ginger, garlic, and sesame oil. As the chicken roasts in the oven, it absorbs the savory marinade, resulting in a moist and flavorful protein that takes center stage in this vibrant dish.
Accompanying the chicken is an ensemble of crisp baby bok choy, roasted to perfection. These vibrant green leaves add a delightful crunch and a subtle sweetness that balances the savory chicken. The bok choy absorbs the chicken's flavorful juices, creating a harmonious union of flavors.
The crowning glory of this dish is the irresistible scallion sauce, a symphony of aromatic scallions, ginger, garlic, and a touch of sesame oil. This versatile sauce not only enhances the chicken and bok choy but also serves as a delectable dipping sauce for the accompanying jasmine rice.
This Sheet Pan Scallion Chicken with Bok Choy is a culinary masterpiece that embodies the essence of convenience, flavor, and health. It's a dish that will tantalize your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and embark on this culinary journey to savor the delights of the Orient.
STIR-FRIED CHICKEN WITH BOK CHOY
In restaurants, stir-frying is done in extra-large woks over very high heat. To approximate the effect at home, don't crowd the meat in the pan, and make sure the wok and oil are nice and hot before you add the chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 11
Steps:
- In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water. Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch until coated. In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute. Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes. Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes. Serve over rice.
Nutrition Facts : Calories 226 g, Fat 10 g, Fiber 2 g, Protein 24 g, SaturatedFat 2 g
SHEET-PAN CHICKEN WITH POTATOES, SCALLIONS AND CAPERS
This one-pan chicken dinner requires only five ingredients, making it perfect for busy weeknights. Meaty chicken thighs roast on top of scallions and potatoes until the chicken is golden and juicy and the scallions are tender and sweet. Despite the short ingredient list, this dish delivers deep flavor and varying textures: The potatoes on the bottom soak up the tasty pan juices while the ones on top turn crispy. Any extra pan drippings get mixed with capers and lemon juice for a quick, tangy sauce. You could also use some of the sauce to dress a simple side salad.
Provided by Kay Chun
Categories dinner, easy, quick, weeknight, poultry, roasts, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Place scallions in a single layer on a rimmed baking sheet, drizzle with 1 tablespoon oil and season with salt and pepper. In a medium bowl, season potatoes with salt and pepper and toss with 2 tablespoons oil. Spread half of potatoes in a single layer over scallions. Season chicken with salt and pepper, drizzle with the remaining 2 tablespoons oil and place on top of the potatoes. Arrange remaining potatoes around chicken. Roast until chicken is cooked through and potatoes are tender and golden, 30 to 35 minutes.
- Transfer chicken, potatoes and scallions to serving plates. Scrape remaining pan juices and drippings into a small bowl, stir in capers and lemon juice and season with salt and pepper. Spoon over chicken and serve with lemon wedges, if using.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and ensure that your dish turns out perfectly.
- Use a large sheet pan: This will give your chicken and vegetables plenty of room to cook evenly.
- Don't overcrowd the pan: If you overcrowd the pan, the chicken and vegetables will not cook evenly.
- Season your chicken and vegetables well: This will help them develop a delicious flavor.
- Roast the chicken and vegetables at a high temperature: This will help them caramelize and develop a crispy texture.
- Keep an eye on the chicken and vegetables while they are roasting: You don't want them to overcook.
- Serve the chicken and vegetables immediately: They are best enjoyed hot out of the oven.
Conclusion:
This sheet pan scallion chicken with bok choy is a quick, easy, and delicious meal that is perfect for a busy weeknight. The chicken is tender and juicy, the vegetables are crisp-tender, and the sauce is flavorful. This dish is sure to please everyone at the table.
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