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Prep Time: 360 Minutes Cook Time: 35 Minutes |
Ready In: 395 Minutes Servings: 4 |
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From Cooking Light May 2008 Ingredients:
2 tablespoons minced green onions |
1 tablespoon minced peeled fresh ginger |
3 tablespoons low sodium soy sauce |
2 tablespoons dry sherry |
1 1/2 teaspoons hoisin sauce |
1 teaspoon minced garlic |
1/2 teaspoon sambal oelek |
1 cinnamon stick, broken |
1 star anise |
4 bone in skinless chicken breast halves |
1 cup chicken broth |
Directions:
1. Combine first 9 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.
2. Remove chicken from bag, reserving marinade. Pour marinade into a large skillet; stir in broth. Arrange chicken in a bamboo steamer coated with cooking spray; cover with steamer lid.
3. Place bamboo steamer in pan; bring marinade mixture to a boil. Steam the chicken 18 minutes or until a thermometer inserted in center of breasts registers 165°F Transfer chicken to a platter.
4. Remove steamer from pan. Strain marinade mixture through a fine sieve into a bowl; discard solids. Return marinade mixture to pan; bring to a boil over high heat. Cook until reduced to 1/2 cup; about 2 minutes. Serve sauce with chicken.
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