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.
Per serving :
5 g Fat;
1 g Sat;
2 g Mono;
64 mg Cholesterol;
12 g Carbohydrates;
24 g Protein;
1 g Fiber;
526 mg Sodium;
277 mg Potassium