Oriental Chicken and Green Onion, a quick and easy recipe to make at home for those who love the flavors of Asian cuisine.
This dish combines the tenderness of chicken with the sweetness of green onions, wrapping them in a flavorful sauce made with soy sauce, sugar, and a touch of sesame oil. The result? A second course with a balanced taste between sweet and savory, ideal for a quick but flavorful dinner or lunch.
One of the strengths of this recipe is its simplicity: a few easily accessible ingredients and a preparation that takes less than 30 minutes. Perfect to serve with basmati rice or noodles, this dish will allow you to bring a complete meal with an oriental touch to the table without too much effort.
The secret to achieving tender and juicy chicken is marinating it with cornstarch and rice vinegar, which makes the meat softer and allows the sauce to adhere better during cooking. The green onions add a slightly sweet note, enhancing the taste of the chicken without overpowering it. A final sprinkle of sesame seeds adds a crunchy touch that makes each bite even more inviting.
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have other doubts or curiosities, leave a comment or use the contact form you find at the end of the page.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Asian
- Seasonality: All seasons
- Energy 259.31 (Kcal)
- Carbohydrates 10.63 (g) of which sugars 4.92 (g)
- Proteins 30.10 (g)
- Fat 11.18 (g) of which saturated 2.01 (g)of which unsaturated 8.70 (g)
- Fibers 0.41 (g)
- Sodium 473.01 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Oriental Chicken and Green Onion
- 1.1 lbs chicken breast
- 4 fresh green onions
- 4 tbsp rice vinegar
- 2 tbsp cornstarch
- to taste sesame seeds
- 3 tbsp peanut oil (or corn)
- 2 tbsp sugar
- 1 tsp cornstarch
- 2 tbsp water
- 3 tbsp soy sauce
- 1 tbsp vegetable oil (sesame)
- to taste black pepper
Tools
- Bowls
- Spoons
- Cutting Board
- Wok
Recipe for Oriental Chicken and Green Onion
Start preparing the oriental chicken and green onion by cutting the chicken breast into chunks of about the same size so that cooking is even.
Transfer the chicken to a bowl and add the rice vinegar and cornstarch.
Mix the chicken with a spoon until it is completely coated.
Let it rest in the refrigerator for 30 minutes.
In the meantime, take care of the dressing sauce.
Put the sugar and cornstarch in a small bowl and mix them with a spoon or small whisk.
Continue by adding the water, soy sauce, sesame oil, and black pepper.
Mix everything with a spoon or whisk until you obtain a homogeneous mixture.
Wash and clean the green onions.
Cut the white part into quarters and the green part into strips.
Heat the vegetable oil in a pan and add the chicken.
Brown it well, stirring occasionally.
Once the chicken is browned, add the previously prepared dressing and continue cooking until the sauce thickens.
Add the green onions and continue cooking for another 5 minutes, stirring occasionally.
Complete the preparation with sesame seeds.
Mix well and taste, if necessary, adjust the salt.
Bring the oriental chicken and green onion to the table accompanied by plain rice or Scallion Pancakes.
Oriental Chicken and Green Onion
Consult this section to clear your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
Also try the Chinese Pan-fried Dumplings
FAQ (Questions and Answers)
Can I use another type of meat instead of chicken breast?
Yes! You can replace chicken breast with boneless thighs, cut into pieces, for a softer and tastier meat. Alternatively, you can try the same recipe with turkey or tofu for a vegetarian version.
Can I substitute the rice vinegar?
If you don’t have rice vinegar, you can use apple cider vinegar or mild white vinegar. Avoid too strong vinegars, like red wine vinegar, which would alter the taste of the dish.
Can I prepare it in advance?
Yes! You can prepare the marinade in advance and store the chicken in the refrigerator for 2-3 hours before cooking. The dish keeps well in the fridge for up to 2 days, but it’s best enjoyed freshly made.
Asian cuisine: recipes to easily replicate at home
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