Scallion And Ginger Spiced Chicken

Course : Chinese
Serves: 2
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6 1/2 ounces skinless boneless chicken breast halves
1 teaspoon salt and pepper
1 1/2 teaspoons cooking oil
1/3 cup minced scallion whites -- reserve greens
3 small garlic cloves -- minced
1 tablespoon minced ginger root -- fresh only
---mix together---
3/4 cup hot water
1 teaspoon chicken bouillon
1/3 cup rice wine vinegar
2 tablespoons hoisin sauce -- up to 3 tbs.
2 teaspoons light brown sugar
1/2 cup chopped scallions greens
1 teaspoon cornstarch -- dissolved in
1 tablespoon water
---for serving---
4 ounces bean sprouts -- finely chopped (raw and fresh)

Preparation / Directions:

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 sautéing 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. --Fe

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