Scallion & Ginger Spiced Chicken
- Active Time 30m
- Total Time 30m
Elevate plain chicken breasts to the next level with this Asian-inspired pan sauce.
- 4 boneless, skinless chicken breasts (1 to 1 1/4 pounds total), trimmed
- Salt & freshly ground pepper
- 1 tablespoon extra-virgin olive oil, divided
- 1/4 cup minced scallion whites plus 1/2 cup sliced scallion greens, divided
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 3/4 cup reduced-sodium chicken broth
- 1/3 cup red-wine vinegar
- 2 tablespoons hoisin sauce
- 2 teaspoons sugar
- Reduced-sodium soy sauce to taste
Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned, about 3 minutes per side. Transfer the chicken to a plate and tent with foil.
Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add scallion whites, garlic and ginger. Cook, stirring, for 1 minute. Add broth, vinegar, hoisin sauce and sugar. Bring to a simmer. Cook until slightly thickened, about 3 minutes.
Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with soy sauce to taste and spoon over the chicken. Garnish with scallion greens.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
192 calories; 5g total fat; 1g total saturated fat; 64mg cholesterol; 526mg sodium; 12g carbohydrates; 1g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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