Ginger-Spiced Chicken With Scallions
This recipe blends warm turmeric and red curry with fresh ginger, tender chicken, and crisp scallions for a flavorful, aromatic meal topped with a cooling dollop of sour cream.
Ingredients
3 oz chicken breast (thinly sliced or cubed)
½ tsp turmeric
1 tbsp fresh ginger (grated)
¼ cup tomatoes (diced)
1 tbsp cilantro (chopped)
2 tbsp red onion (finely chopped)
¼ cup chicken broth
1½ tbsp butter (or coconut oil)
â…“ cup scallions (chopped)
2 tbsp sour cream
2 tbsp carrot (grated or julienned)
1 tbsp red curry paste
1 lemon wedge (for serving)
Salt and pepper to taste
Macronutrients
Protein: 25g
Fat: 22g
Carbs: 5g
Method
Cook the chicken: Heat 1 tbsp butter or coconut oil in a skillet over medium-high heat. Season the chicken with salt and pepper, then cook for 4–5 minutes until browned and cooked through. Remove and set aside.
Sauté the aromatics: In the same skillet, add the remaining ½ tbsp butter. Sauté the red onion, ginger, and carrots for 2–3 minutes until softened and fragrant.
Add the broth and curry paste: Stir in the red curry paste, turmeric, and chicken broth. Dice and add tomatoes. Let the mixture simmer for 3–4 minutes.
Combine the chicken and scallions: Return the cooked chicken to the skillet and toss in the chopped scallions. Let everything simmer for another 2 minutes, allowing the flavors to blend.
Serve: Plate the dish and add a dollop of sour cream on top. Garnish with cilantro and serve with a lemon wedge for a fresh, tangy finish.
Tips
Scallion freshness: Add the scallions at the end for a crisp texture and bright flavor.
Balancing the heat: Adjust the red curry paste to your spice preference—use less for mild heat or more for a spicier kick.
5 rounds, each for time of:
Row 32 calories
12 toes-to-rings
8 thrusters 52kg
60 double-unders