Best Chicken Strips With Scallions White Sauce Recipes

CHICKEN STRIPS WITH SCALLIONS WHITE SAUCE.

Chicken Strips With Scallions White Sauce. image

Crispy and tasty chicken covered with a creamy and little spicy white sauce. My creation inspired in asian cuisine. Can be served with mashed potatoes or steamed vegetables.

Provided by Edgardo CADIAC

Categories One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

3 eggs
1 cup flour
1 teaspoon salt
1 dash black pepper (about half teaspoon)
1 teaspoon chili powder
3 garlic cloves, minced or chopped very fine
1 cup milk
1 lb boneless chicken thighs
2 cups milk
1 tablespoon cornstarch
1 teaspoon white pepper
1 teaspoon salt
1 teaspoon granulated garlic
1 teaspoon chili powder
3 scallions, chopped very fine

Steps:

Cut the chicken in strips or fingers.
Make a mix using all the ingredients listed for that purpose,mix well until reaching a consistency similar to honey.
If too liquid add some flour.
If too dry add some milk.
Put inside of the mix the chicken strips and be sure coat the meat properly.
Take piece by piece and fry until golden brown.
Afix the chicken on a large serving platter and cover it with the following sauce.
Mix in a sauce pan the 2 cups of milk add the corn starch and stir continuosly add 1 by 1 all the ingredients listed for the sauce.
When reach a creamy consistency is ready. If too dry,.
add some milk, cover the chicken strips with sauce.
Serve hot.

Nutrition Facts : Calories 548.3, Fat 28.3, SaturatedFat 10.4, Cholesterol 279.6, Sodium 1407.5, Carbohydrate 37.7, Fiber 1.9, Sugar 0.9, Protein 34.2

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

GRILLED BUTTERMILK CHICKEN TENDERS WITH DIPPING SAUCES

Grilled Buttermilk Chicken Tenders with Dipping Sauces image

Chicken tenders grill quickly-almost too quickly, resulting in dryness. But not with these skewers, which benefit from a buttermilk brine and a blanket of bacon. Serve them with a choice of two dipping sauces-a creamy ranch and a spicy romesco-that pair nicely with crudités, too.

Provided by Greg Lofts

Categories Food & Cooking Appetizers Finger Food Recipes

Time 12h40m

Number Of Ingredients 8

Ingredients

1 1/4 pounds chicken tenders (10 to 12), or cutlets sliced lengthwise into 1-inch strips
Kosher salt and freshly ground pepper
1 1/2 cups buttermilk
4 scallions, white parts only, halved lengthwise and smashed (light- and dark- green tops reserved for Buttermilk-Scallion Ranch Dipping Sauce)
6 slices bacon (about 8 ounces), preferably center-cut, halved lengthwise (optional)
Vegetable oil, for brushing
Cocktail tomatoes and mini cucumber spears, for serving
Buttermilk-Scallion Ranch and Spicy Romesco Dipping Sauces, for serving

Steps:

In a bowl or resealable plastic bag, season chicken with salt and pepper. Add buttermilk and scallions, massaging to evenly coat chicken. Refrigerate at least 12 hours and up to 1 day.
Drain chicken; discard scallions. Wrap each tender with a strip of bacon and thread onto skewers, being sure to skewer bacon at top and bottom of each strip.
Preheat a grill for direct-heat cooking over medium. Brush grates with oil. Add chicken, cover, and cook, turning skewers a few times, until bacon is crisp and chicken is just cooked through, 8 to 10 minutes. Serve with tomatoes, cucumbers, and dipping sauces.

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