Pan Roast Chicken with Scallion Noodles

Serves 6 - Photo Credit: The Flavor Bender


  • Pan Roast Chicken -
  • 4 (6-oz.) skinless, boneless chicken breast halves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon canola oil
  • 1 teaspoon butter
  • Scallion Noodles -
  • 1 bunch spring onions or scallions, very thinly sliced, divided
  • 1 3”-piece ginger, peeled, thinly sliced
  • 4 garlic cloves, thinly sliced
  • ½ cup vegetable or sunflower oil
  • ½ serrano or other green chile, thinly sliced (with seeds)
  • ¼ cup finely chopped tender herbs (such as cilantro, mint, and/or basil)
  • 2 Tbsp. low-sodium soy sauce
  • 1 Tbsp. unseasoned rice vinegar
  • 1 Tbsp. toasted sesame seeds
  • 1 tsp. freshly ground black pepper
  • ½ tsp. kosher salt
  • ½ tsp. sugar
  • (2) 5-oz. packages fresh wavy ramen noodles
  • 1 Tbsp. unsalted butter, cut into pieces

Shopping List

  • 4 (6-oz.) skinless, boneless chicken breast halves
  • 1 bunch spring onions or scallions, very thinly sliced, divided
  • 1 hand ginger
  • 1 head garlic
  • 1 serrano chile
  • 1 bunch cilantro, mint, or basil
  • (2) 5-oz. packages fresh wavy ramen noodles
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Pantry List

  • 2 bottle low-sodium soy sauce
  • 1 bottle unseasoned rice vinegar
  • 1 container toasted sesame seeds
  • 1 bottle canola oil
  • 1 block butter
  • 1 bag sugar
  • 1 box kosher salt
  • 1 container freshly ground black pepper
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  • Start with Pan Roast Chicken: Thoroughly dry chicken with paper towels; season all over with salt and pepper.
  • Heat oil in a 12-inch, straight-sided sauté pan over medium-low until oil shimmers. Add chicken, smooth side down. Cook, without moving, for 9 minutes or until smooth side is pale golden brown and chicken easily releases from pan. Add butter; swirl to coat, lifting chicken so the butter flows underneath. Cook 1 minute or until deep golden brown. Turn chicken; cook 6 minutes or until a thermometer inserted into the center of breast registers 155°F. Remove pan from heat; let chicken stand in the pan for 3 minutes. Cover and set aside.
  • Place half of spring onions in a large heatproof bowl and set a fine-mesh sieve on top; set aside. Combine remaining spring onions with ginger, garlic, and oil in a small saucepan. Set over medium-high and cook, stirring occasionally, until garlic is golden and scallions are beginning to crisp and turn golden brown, 8–10 minutes.
  • Pour mixture through reserved sieve onto spring onions. Turn out garlic crisp in sieve onto paper towels to drain. Stir spring onions in bowl until just softened, about 1 minute. Stir in chile, herbs, soy sauce, vinegar, sesame seeds, pepper, salt, and sugar. Let dressing sit 10 minutes.
  • Meanwhile, cook noodles according to package directions. Drain and rinse under warm water to get rid of any excess starch.
  • Transfer noodles to bowl with dressing and add butter and half of garlic crisp; toss to coat noodles. Divide and top with remaining garlic crisp serve pan roast chicken on the side.

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