Recipe Image

Scallion & Ginger Spiced Chicken

  • 30 m
  • 30 m
EatingWell Test Kitchen
“Elevate plain chicken breasts to the next level with this Asian-inspired pan sauce.”


    • 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


  • 1 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.
  • 2 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.
  • 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.
  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/20/2019