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.

Ingredients 4 servings

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  • 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

  • Active

  • Ready In

  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.

Nutrition information

  • Per serving: 193 calories; 5.0 g fat(1.0 g sat); 1.0 g fiber; 13.0 g carbohydrates; 24.0 g protein; 18.0 mcg folate; 63 mg cholesterol; 8.0 g sugars; 4.0 g added sugars; 204.0 IU vitamin A; 4.0 mg vitamin C; 33.0 mg calcium; 2.0 mg iron; 604 mg sodium; 316.0 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ other carbohydrate, 3 lean meat

Reviews 1

April 09, 2014
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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