Elevate plain chicken breasts to the next level with this Asian-inspired pan sauce. Source: EatingWell Magazine, March 1998

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

Tips

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

193 calories; 4.8 g total fat; 63 mg cholesterol; 604 mg sodium. 12.9 g carbohydrates; 24.4 g protein; Full Nutrition

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/30/2019
I really liked this sauce but I turned it into a one dish meal that I cooked in my Instant Pot. I also added some vegtables. Read More
Rating: 3 stars
04/09/2014
A good intro to chinese cooking for those unfamiliar because I did add two star anise clusters being the a spice hound that I am Which was a nice after taste. Cut back on the vinegar adding a splash at a time untill you hit the right amount to suite your taste. Overall a nice dish for those not familiar with Chinese style cooking Pros: it's fast easy Cons: too much vinegar Read More