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Scallion & Ginger Spiced Chicken

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 servings
Elevate plain chicken breasts to the next level with this Asian-inspired pan sauce.
4   boneless, skinless chicken breasts (1-1 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 © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 192
Fat. Total: 5g
Protein: 24g
Carbohydrates, Total: 12g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 64mg
Sodium: 526mg
% Cal. from Fat: 23%
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