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Scallion & Ginger Spiced Chicken

March 1998

Your rating: None Average: 3.5 (13 votes)

Elevate plain chicken breasts to the next level with this Asian-inspired pan sauce.


Scallion & Ginger Spiced Chicken Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 4 boneless, skinless chicken breasts, (1-1 1/4 pounds total), trimmed
  • Salt & freshly ground pepper
  • 1 tablespoon extra-virgin olive oil, divided
  • 1/4 cup minced scallion whites plus 1/2 cup sliced scallion greens, divided
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 3/4 cup reduced-sodium chicken broth
  • 1/3 cup red-wine vinegar
  • 2 tablespoons hoisin sauce
  • 2 teaspoons sugar
  • Reduced-sodium soy sauce, to taste

Preparation

  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.
  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.
  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.

Nutrition

Per serving: 192 calories; 5 g fat (1 g sat, 2 g mono); 64 mg cholesterol; 12 g carbohydrates; 4 g added sugars; 24 g protein; 1 g fiber; 526 mg sodium; 277 mg potassium.

Nutrition Bonus: Selenium (31% daily value).

Carbohydrate Servings: 1

Exchanges: 3 lean meat



More From EatingWell

Recipe Categories

Style/Theme
Everyday favorites
Type of Dish
Main dish, poultry
Ethnic/Regional
Asian
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Main Ingredient
Chicken
Preparation/ Technique
Saute
Meal/Course
Dinner

Publication
March 1998

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