Scallion & Ginger Spiced Chicken

Name: Scallion & Ginger Spiced Chicken
Total time: 30 min
Ingredients: 4 boneless, skinless chicken breasts, (1-1 1/4 pounds total), trimmed; Salt & freshly ground pepper; 1 tablespoon extra-virgin olive oil, divided; ¼ cup minced scallion whites plus 1/2 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

Rating: 4 stars

2 Ratings
2 Reviews

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

EatingWell Test Kitchen

Recipe Summary

total:

30 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1

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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Step 2

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.
Step 3

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

Per Serving:

193 calories; 4.8 g total fat; 1.1 g saturated fat; 63 mg cholesterol; 604 mg sodium. 316 mg potassium; 12.9 g carbohydrates; 1 g fiber; 8 g sugar; 24.4 g protein; 204 IU vitamin a iu; 4 mg vitamin c; 18 mcg folate; 33 mg calcium; 2 mg iron; 31 mg magnesium; 4 g added sugar;

Exchanges:

1/2 other carbohydrate, 3 lean meat

Reviews (2)

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2 Ratings

5 star values: 1
4 star values: 0
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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BeeKnotty

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

EatingWell User

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

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