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Scallion & Ginger Spiced Chicken
Scallion & Ginger Spiced Chicken
1 Review
From: EatingWell Magazine, March 1998
Elevate plain chicken breasts to the next level with this Asian-inspired pan sauce.
- By: EatingWell Test Kitchen
Ingredients 4 servings
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Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 4 boneless, skinless chicken breasts, (1-1¼ pounds total), trimmed
- Salt & freshly ground pepper
- 1 tablespoon extra-virgin olive oil, divided
- ¼ cup minced scallion whites plus ½ cup sliced scallion greens, divided
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- ¾ cup reduced-sodium chicken broth
- ⅓ cup red-wine vinegar
- 2 tablespoons hoisin sauce
- 2 teaspoons sugar
- Reduced-sodium soy sauce, to taste
Preparation
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Active
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Ready In
- Season chicken on both sides with salt and pepper. Heat 1½ 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 1½ 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.
- 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.
- Per serving: 193 calories; 5 g fat(1 g sat); 1 g fiber; 13 g carbohydrates; 24 g protein; 18 mcg folate; 63 mg cholesterol; 8 g sugars; 4 g added sugars; 204 IU vitamin A; 4 mg vitamin C; 33 mg calcium; 2 mg iron; 604 mg sodium; 316 mg potassium
- Carbohydrate Servings: 1
- Exchanges: ½ other carbohydrate, 3 lean meat
Reviews 1
April 09, 2014
By: EatingWell User
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
