Want to serve up a revamped version of one of my Chinese granny’s best recipes? Then roll up your sleeves and make this ridiculously easy, Whole30-friendly, and super tasty Ginger-Scallion Chicken!
I know, I know—I’m always extolling the virtues of cooking chicken thighs, and you’re probably shocked that I’m not using ’em here. But to be honest, I actually prefer using chicken breasts in this Ginger-Scallion Chicken recipe. Call it nostalgia, but I adore this weeknight chicken breast recipe (which I first presented in our newest cookbook, Ready or Not!) precisely because it was inspired by one of my childhood favorites. (If you’d prefer to cook from your copy of Ready or Not!, flip to page 108. There, it’s got a longer title, “Chicken Breasts with Ginger Scallion Pesto,” and a fun cartoon with the family riffing on pesto puns.)
I grew up sharing the same house with my paternal grandparents. My mom normally ruled the kitchen, but on special occasions like birthdays and holidays, my grandma would take charge of preparing whole poached chicken with a ginger-scallion dipping sauce. Inspired by the traditional Cantonese flavors of my grandma’s home cooking, I came up with this umami-packed chicken breast recipe. I miss my grandma, but whenever I make Ginger-Scallion Chicken, I feel like she’s smiling down on me—and giving me a high-five for infusing the ginger-scallion sauce into the chicken breasts to keep ’em juicy and tender.
(Oh, and did I mention that this recipe is featured in the May 2018 issue of Rachael Ray Every Day Magazine? Because it is. Doesn’t Mini Michelle look cute standing on top of a tin of my Magic Mushroom Powder?)
Read the full recipe on Nom Nom Paleo.