Scallion & Ginger Spiced Chicken

Asian style sauteed chicken.

1 tbsp olive oil
3/4 cup sliced scallions (green onions) (divided)
3 cloves garlic, minced
1 tbsp minced fresh ginger
3/4 cup chicken broth
1/3 cup rice-wine vinegar
1 tbsp hoisin sauce
2 tsp sugar
soy sauce to taste
YIELD: Serves 4
COURSE: Chicken & Other Birds
CUISINE: American
  1. Season 4 boneless, skinless chicken breasts (1 to 2 lbs. total) on both sides with salt, pepper and paprika. In a large non-stick skillet, heat 1 tablespoon olive oil over medium-high heat. Add chicken and sear until well browned on both sides, about 5 minutes per side. The goal is to get a nicely caramelized, slightly crusted exterior, while keeping the inside moist and tender. Transfer chicken to a plate and keep warm.
  2. Reduce heat to medium and add 1 tablespoon oil to the skillet. Add 1/4 cup minced scallion (white and green parts), 3 minced garlic cloves and 1 tbsp minced fresh ginger. Cook, stirring for 1 minute. Add 3/4 cup chicken broth, 1/3 cup rice-wine vinegar, 1 tbsp hoisin sauce and 2 tsp sugar. Bring to a boil. Simmer until slightly thickened, about 3 minutes.
  3. Return chicken and juices to the pan; reduce heat to low. Simmer until chicken is cooked through, about 4 minutes. Transfer chicken to a warmed platter. Season sauce with soy sauce to taste and spoon over chicken. Garnish with 1/2 cup sliced scallion greens.