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Ginger-Scallion Chicken

Ginger-Scallion Chicken with Rice Noodles and Soy Brown Butter

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Recipe Details


Lately, the Test Kitchen has been obsessed with brown butter, a luscious sauce that's made by gently cooking butter until the milk solids toast and darken. In this recipe, Chef Giuseppe stirs in soy sauce for savory, umami flavor, then tosses with rice noodles, edamame, and shredded cabbage. Ground chicken, browned with ginger, garlic, and scallions, adds a hearty, aromatic touch; then, everything's garnished with nutty sesame seeds.


  • Stovetop Only
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 900
  • Protein 39g
  • Total Carb 86g
  • Total Fat 43g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • scallions
  • ginger
    1/8 ounce
  • garlic
    2 cloves
  • ground chicken
    12 ounces
    ground chicken
  • rice noodles
    7 ounces
    rice noodles
  • half stick unsalted butter
    half stick unsalted butter
  • gluten-free soy sauce
    3 packets
    gluten-free soy sauce
  • edamame
    1/4 cup
  • shredded red cabbage
    1/4 cup
    shredded red cabbage
  • sesame seeds
    1 teaspoon
    sesame seeds

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium high-sided pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium pot of water to a boil over high heat. Rinse scallions and trim and discard roots. Thinly slice scallion whites and light greens; cut scallion dark greens crosswise into 1-inch pieces, keeping separate. Trim and discard skin of ginger and mince. Mince garlic.

  2. Cook chicken

    Cook chicken

    Heat 2 teaspoons canola oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add ginger, garlic, and scallion whites and light greens. Sauté, stirring, until fragrant, 1 minute. Add chicken and season with ½ teaspoon salt and pepper. Cook, breaking up, until meat is browned, about 5 minutes. Transfer chicken and aromatics to a plate; set aside for Step 5. Wipe pan clean and reserve, off heat, for Step 4.

  3. Cook rice noodles

    Cook rice noodles

    While chicken cooks, add rice noodles to pot of boiling water, then immediately remove from heat. Gently stir to separate noodles and keep from sticking. Set aside to soak until tender, about 9 minutes. Then, drain noodles and immediately rinse under cold water for 30 seconds to stop cooking—this prevents the noodles from releasing too much starch and turning gummy. Set aside.

  4. Make soy brown butter

    Make soy brown butter

    While noodles cook, place pan from chicken over medium heat with butter. Swirl pan occasionally until butter turns golden and fragrant, 7-8 minutes. Remove pan from heat and let cool slightly, 1-2 minutes, then stir in soy sauce to combine.

  5. Finish noodles

    Finish noodles

    To pan with soy brown butter, add edamame, cabbage, chicken and aromatics, cooked rice noodles, and scallion dark greens; toss to coat. Return pan to medium heat and cook, stirring occasionally, until warmed through, 1-2 minutes more. Taste and season with salt and pepper as desired.

  6. Plate ginger-scallion chicken

    Plate ginger-scallion chicken

    Divide chicken and noodles between shallow serving bowls. Garnish with sesame seeds and enjoy!

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