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
1Season 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.
2Reduce 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.
3Return 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.