Scallion and Ginger Chicken (Stir-Fry) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Arriving home late (again) I needed something that was quick, simple yet full of satisfying flavors. This recipe modified from another site did the trick. When I made this I added two medium zucchini, halved and sliced, and cooked them just after the chicken and before the sauce. Made this a complete meal. Ingredients:
4 boneless skinless chicken breasts, trimmed (1-1 1/4 pounds total) |
salt & freshly ground black pepper |
1 tablespoon extra virgin olive oil, divided |
1/4 cup minced scallion, whites only |
3 garlic cloves, minced |
1 tablespoon minced fresh ginger |
3/4 cup reduced-sodium chicken broth |
1/3 cup cider vinegar |
2 tablespoons hoisin sauce |
1 teaspoon sugar (i tend to like sweet and sour combinations a bit on the tart side, add more sugar or sugar substitut) or 1 teaspoon sugar substitute (i tend to like sweet and sour combinations a bit on the tart side, add more sugar or sugar substitut) |
1/2 cup sliced scallion top, green only |
1/2 teaspoon cornstarch |
reduced sodium soy sauce |
Directions:
1. Cut the chicken into small bite sized strips and season with salt and pepper to taste. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and stir until the chicken is cooked through, about 3 minutes. . Transfer the chicken to a plate and cover to keep warm.
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, cornstarch 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 2 minutes. Season sauce with soy sauce to taste. Garnish with scallion greens.
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