That sizzle 😩 This chili-scallion chicken is all about juicy shredded chicken and a punchy sauce of Fresno chili, scallions, ginger, and garlic. The chicken breasts gently poach in an aromatic broth, then hot sesame oil brings the sauce to life.
A little of the reserved poaching liquid goes into the sauce with soy and hoisin. Spoon it all over the shredded chicken and serve with rice to catch every last drop. Save this one for dinner!
Recipe by Stuart O’Keeffe.
Serves 4
Ingredients
- 2 skinless chicken breasts
- 4 green onions or scallions, chopped
- 6 slices fresh ginger
- 3 garlic cloves, smashed
- 1 large tablespoon chicken stock paste
Sauce
- 2 chopped scallions
- 1 tsp fresh ginger
- 1 tsp chopped fresh garlic
- 1 small Fresno red chili, chopped
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- Sesame seeds
- 1/4 cup chicken stock liquid, reserved from poaching
Method
- Place the chicken, scallions, ginger, garlic cloves, and chicken stock paste in a saucepan. Add enough water to cover the chicken by about an inch.
- Bring to a gentle simmer, then reduce the heat and gently poach until the thickest part of the chicken reaches 165°F. Avoid a rolling boil. Lift out the chicken, reserving some of the liquid, and let it rest briefly before shredding.
- Put the chopped scallions, ginger, garlic, and red chili in a deep, heatproof bowl. Heat the sesame oil in a small saucepan until hot but not smoking. Pour it over the aromatics.
- Once the sizzling settles, stir in the soy sauce, hoisin sauce, sesame seeds, and poaching liquid.
- Pile the shredded chicken onto a serving plate and spoon the sauce all over. Serve with rice and plenty of sauce.