| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 10g | 2g | 20g |
| sugars | fibre | protein | salt |
| 15g | 3g | 41g | 1.2g |
There’s just something delightfully comforting about the aromas that waft through the house while cooking my Chicken with Welsh Onions and Ginger. Every time I prepare this dish, I’m brought back to the hustle and bustle of family gatherings where the kitchen is always the heart of the home.
A Quality Flavor Experience
When I first combined Welsh onions, also known as spring onions or scallions, with fresh ginger, it felt like a match made in culinary heaven. The Welsh onions add a delicious mild onion flavor that’s not too overpowering, while the ginger brings a fragrant spiciness that complements the savory chicken beautifully. The combination of soy sauce, honey, and rice vinegar provides a perfect balance of savory, sweet, and tangy, making each bite a delightful burst of flavor.
One of the things I adore about this Chicken with Welsh Onions and Ginger recipe is its versatility. It reminds me of a traditional stir-fry but has its unique twist, thanks to the fresh fruits added towards the end. The pineapple, mango, and strawberries lend a sweet and slightly tart element that brightens up the dish, making it refreshing and exciting.
Healthy and Wholesome
As a grade school teacher, I’m always looking for ways to incorporate nutritious meals into my hectic schedule. This recipe isn’t just delicious; it’s packed with health benefits. Chicken breasts are a fantastic source of lean protein, which is essential for muscle growth and repair. The ginger adds an anti-inflammatory benefit, which can help keep colds and minor illnesses at bay.
The colorful fresh fruits aren’t just there for their taste but also for their nutritional value. Pineapples and mangos are excellent sources of Vitamin C, aiding in immune support and skin health. Strawberries bring fiber and antioxidants to the table, which are fantastic for digestive health and fighting free radicals.
Pairs Perfectly with…
This dish stands well on its own but works wonderfully as part of a larger meal. You might consider pairing it with a simple side of steamed jasmine rice or a fragrant garlic and herb quinoa. If you love Asian-inspired dishes, this recipe has similar flavors to a ginger chicken stir-fry or a classic teriyaki chicken, but with a distinctive twist.
For those who love a bit of heat, feel free to up the quantity of red pepper flakes or serve it alongside some spicy Szechuan noodles. The contrast between the sweet fruits and spicy undertones makes for an electrifying dining experience.
If you’re as excited as I am about exploring new flavors while keeping things nutritious, I encourage you to give this recipe a try. The combination of Welsh onions, ginger, and fresh fruits makes this dish a unique, healthy, and utterly delicious option for any meal.
What You’ll Need
- 6 boneless, skinless chicken breasts (about 4.5 pounds total)
- 1 cup Welsh onions, sliced
- 1/4 cup fresh ginger, finely chopped
- 2 tablespoons olive oil
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 2 tablespoons cornstarch
- 1/4 cup water
- 2 cups fresh mixed fruits (such as pineapple, mango, and strawberries), chopped
Method
Step One
Preheat the oven to 375°F (190°C). Pat the chicken breasts dry with paper towels and season them with salt, ground black pepper, and red pepper flakes.
Step Two
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear them for about 4-5 minutes on each side, until they are golden brown. Remove the chicken from the skillet and set aside.
Step Three
Reduce the heat to medium and add the sliced Welsh onions, fresh ginger, and minced garlic to the skillet. Sauté for about 2-3 minutes, until the onions are soft and the ginger is fragrant.
Step Four
In a bowl, mix together the soy sauce, honey, and rice vinegar. Pour this mixture into the skillet with the onions and ginger, stirring to combine.
Step Five
Return the seared chicken breasts to the skillet, spooning some of the sauce over them. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken is cooked through and registers an internal temperature of 165°F (74°C).
Step Six
In a small bowl, dissolve the cornstarch in 1/4 cup of water to create a slurry. Remove the skillet from the oven and place it back on the stovetop over medium heat. Stir the cornstarch slurry into the sauce, cooking until it thickens, about 1-2 minutes.
Step Seven
Serve the chicken breasts topped with the thickened ginger and Welsh onion sauce, accompanied by fresh mixed fruits such as pineapple, mango, and strawberries. Enjoy!
