Glazed Ginger-Scallion Chicken

Name: Glazed Ginger-Scallion Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 0.25 tsp Black Pepper; 1.5 lb Boneless Chicken Thigh; 0.25 cup Brown Sugar; 2 tsp Cornstarch; 1.5 tbsp Fresh Ginger; 2 tsp Garlic; 4 whole Green Onion; 1 tbsp Olive Oil; 2 tbsp Rice Vinegar; 0.5 tsp Salt; 0 dash Sesame Seeds; 3 tbsp Soy Sauce; 0.5 cup Water; 0.13 tsp White Pepper; 0 cup White Rice

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳 High-Protein 💪Low-Carb Halal 🕌Comfort-Food

Glazed Ginger-Scallion Chicken brings tender thigh meat coated in a glossy soy and brown sugar sauce, brightened with fresh ginger and garlic. The warmth of white pepper and nutty sesame finish make each bite aromatic and balanced, perfect spooned over steamed rice. Serve it for a comforting weeknight dinner when you want bold flavor with minimal fuss.

Prep15 mins
Cook30 mins
Serves4
DifficultyEasy

1

Gather all ingredients.
2

Whisk brown sugar, soy sauce, Shaoxing wine, white pepper, and 1/2 cup of the water until combined; set aside.
3

Thinly slice the scallions, separating the white and light green parts from the dark green parts; set aside.
4

Heat oil in a large skillet over medium-high until shimmering.
5

Season both sides of the chicken evenly with salt and black pepper.
6

Add the chicken to the skillet, rounded sides down, and cook until golden brown, about 10 minutes.
7

Flip the chicken, and continue cooking until a thermometer inserted into the thickest part registers 165 degrees F (73 degrees C), about 5 minutes.
8

Transfer to a large plate, and loosely cover with aluminum foil to keep warm.
9

Add the ginger, garlic, and the reserved white and light green scallion parts to the drippings in the skillet, and cook over medium-high, stirring often, until the garlic and ginger are fragrant and lightly toasted and the scallions begin to break down, 3 to 4 minutes.
10

Whisk the cornstarch and remaining 1 tablespoon water until smooth.
11

Add the cornstarch mixture and the soy sauce mixture to the skillet.
12

Bring to a boil over medium-high.
13

Reduce heat to low to maintain a simmer, and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 1 minute.
14

Remove from the heat.
15

Return the chicken and any residual juices to the skillet, tossing to coat evenly in the soy sauce mixture.
16

Garnish with sesame seeds and the dark green scallion parts.
17

Serve over rice.
18

Recipe developed by Catherine Jessee.