Pan Roast Chicken with Scallion Noodles
Serves 6 - Photo Credit: The Flavor Bender
Ingredients
- 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
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
Instructions
- 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.