Scallion And Ginger Spiced Chicken

Recipe Ingredients

6 1/2 oz	184g	Skinless boneless chicken breast halves
		Salt and pepper
1 1/2 teaspoons	7.5ml	Cooking oil
1/3 cup	30g / 1.1oz	Minced scallion whites - reserve greens
3 cups	279g / 9.8oz	Garlic cloves - minced (small)
1 tablespoon	15ml	Minced ginger root - fresh only
		Mix Together
3/4 cup	177ml	Hot water
1 teaspoon	5ml	Chicken bouillon
1/3 cup	78ml	Rice wine vinegar
2 tablespoons	30ml	Hoisin sauce - up to 3 tbs.
2 teaspoons	10ml	Light brown sugar
1/2 cup	73g / 2.6oz	Chopped scallions greens
1 teaspoon	5ml	Cornstarch - dissolved in
1 tablespoon	15ml	Water
		For Serving
4 oz	113g	Bean sprouts - finely chopped
		(raw and fresh)

Recipe Instructions

TIP: Have everything measured and chopped and ready to add. Lightly pound the chicken breasts at the thickest point to make the thickness uniform.

[1] Season boneless, skinless chicken breasts on both sides with salt and pepper. In a large heavy skillet, heat 1-1/2 tsp. oil over medium-high heat. Add chicken and sear until well browned, about 3 minutes per side. Transfer chicken to a plate (not paper) and tent with foil.

[2] Reduce heat to medium. Add the scallion whites, garlic and ginger to the skillet. Cook, stirring, for 2 minutes.

[3] Add the combined sauce ingredients (water through sugar). Bring to a simmer. Cook until slightly thickened, about 3 minutes.

[4] Return chicken and juices to skillet; reduce heat to low. Add the chopped scallion greens. Simmer until chicken is cooked through, about 5 minutes. Thicken sauce if necessary with cornstarch and water.

SERVE: Transfer each serving to a warmed platter. Serve with rice or noodles. Spoon sauce over broth. Garnish everything with chopped raw bean sprouts.

From Eating Well: When sauteing skinless boneless chicken breast halves, the first goal is to get a nicely caramelized, slightly crusted exterior, while keeping the inside moist and tender. The second goal is to get a fast, delicious pan sauce that capitalizes on the rich flavor left in the skillet after the Chicken is cooked. Therefore Eating Well's Kitchen staff recommend using a cast iron skillet. March 1998 has ten sauces to try.

REVIEW: We used Lee Kum Kee's Hoisin Sauce and thoroughly enjoyed it's light flavor. Served with ramen noodle, chicken and mushroom flavor, enhanced with mushroom Better than Bouillon, diced red and green bell pepper, and sliced mushroom. Cooked until the sauce was mostly evaporated. Very enthusiastic about the garnish of raw bean sprouts. We used 5 scallions; that was about right. --Feb98

Source:
Eating Well, Mar98

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