Ginger-Scallion Chicken with Quick Cucumber Salad
Ingredients
- 1 poundground chicken
- 1 bunchscallions
- 2 tablespoonfresh ginger
- 3 clovesgarlic
- 3 tablespoonsoy sauce
- 2 tablespoonrice vinegar
- 1 tablespoonsesame oil
- 2 tablespoonvegetable oil
- 1 wholeEnglish cucumber
- 1 wholelime
- ·salt
- ·white pepper
Prep
- 01
Peel and mince 2 tablespoons fresh ginger.
- 02
Mince 3 cloves garlic.
- 03
Slice 1 bunch scallions, keeping whites and greens separate.
- 04
Slice 1 English cucumber into thin half-moons. Toss with 2 tablespoons rice vinegar, juice of 1 lime, and a pinch of salt.
Method
- 01
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat.
- 02
Add ground chicken and cook, breaking it into small pieces with a wooden spoon, until no pink remains, 5 to 6 minutes. Drain excess fat if needed.
- 03
Stir in minced ginger and garlic and cook until fragrant, about 1 minute.
- 04
Add soy sauce and rice vinegar, then toss in sliced scallion whites (reserve greens). Stir well and cook for 2 minutes to blend flavors.
- 05
Drizzle sesame oil over the chicken, then remove from heat. Season with salt and white pepper to taste.
- 06
Divide chicken among bowls and top with sliced scallion greens.
- 07
Serve with quick cucumber salad on the side.
Spice Tips
For gentle warmth, add a pinch of white pepper or a small pinch of cayenne to the cooked chicken. For deeper flavor, whisk a teaspoon of Sichuan peppercorns into the sauce before adding the chicken.
The cucumber salad can be made up to 2 hours ahead. If you prefer less heat, reduce ginger to 1 tablespoon. Serve over steamed rice or with crusty bread to soak up the sauce.