Scallion And Ginger Chicken (stir-fry)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.