Directions:
- Combine the scallions, mirin, vinegar, sugar, soy sauce, 1 tspl. of the oil, and the crushed red pepper flakesin a zip closed bag; add the chicken and seal (removing all the air in the bag).
- Turn to coat the chicken; refrigerate, turning the bag occasionally, at least 2 hours or up to overnight.
- Lift the chicken from the marinade and pat dry with paper towels.
- Discard the marinade.
- Heat the remaining 1 teaspoons of oil in a large nonstick skillet over medium heat.
- Add the chicken and cook until lightly browned, about 2 minutes per side.
- Add the broth; bring to a boil.
- Reduce the heat and simmer, covered, turning once, until the chicken is cooked through and the liquid is syrupy, about 10 minutes.
- Turn the chicken to coat in the liquid.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.02 Kcal (754 kJ) | ||
| Calories from fat | 132.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.71g | 23% | |
|---|---|---|---|
| Cholesterol | 29.73mg | 10% | |
| Sodium | 351.82mg | 15% | |
| Potassium | 95.19mg | 2% | |
| Total Carbs | 5.63g | 2% | |
| Sugars | 4.25g | 17% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 3.69g | 7% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 10.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 181.93 Kcal (762 kJ) | ||
| Calories from fat | 133.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.86g | 23% | |
|---|---|---|---|
| Cholesterol | 30.04mg | 10% | |
| Sodium | 355.56mg | 15% | |
| Potassium | 96.2mg | 2% | |
| Total Carbs | 5.69g | 2% | |
| Sugars | 4.29g | 17% | |
| Dietary Fiber | 0.32g | 1% | |
| Protein | 3.72g | 7% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 11mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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