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Scallion And Ginger Spiced Chicken

A home-style Scallion And Ginger Spiced Chicken made with Cooking Oil, Scallion Whites, Garlic, Ginger Root Mix Together, and Hot Water. About 20 min from start to finish for 2. Scale it up or down for the number of people at the table.

Ingredients

• 6 1/2 oz
• 1 1/2 tsp
• 1/3 cup
• 3
• 1 tbsp
• 3/4 cup
• 1 tsp
• 1/3 cup
• 2 tbsp
• 2 tsp
• 1/2 cup
• 1 tsp
• 1 tbsp
• 4 oz

Method (preview)

1. 1

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

2. 2

   [1] Season boneless, skinless chicken breasts on both sides with salt and pepper.

3. 3

   In a large heavy skillet, heat 1-1/2 tsp. oil over medium-high heat.

4. 4

   Add chicken and sear until well browned, about 3 minutes per side.

5. 5

   Transfer chicken to a plate (not paper) and tent with foil.

6. 6

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

7. 7

   [3] Add the combined sauce ingredients (water through sugar). Bring to a simmer.

8. 8

   Cook until slightly thickened, about 3 minutes.

9. 9

   [4] Return chicken and juices to skillet; reduce heat to low.

10. 10

    Add the chopped scallion greens.

11. 11

    Simmer until chicken is cooked through, about 5 minutes.

12. 12

    Thicken sauce if necessary with cornstarch and water.

13. 13

    SERVE: Transfer each serving to a warmed platter. Serve with rice or noodles.

14. 14

    Spoon sauce over broth. Garnish everything with chopped raw bean sprouts.

15. 15

    MC-PER SERVING: 228 CAL, 7.

16. 16

    If served with 2/3 cup of hot cook white rice, PER SERVING: 403 CAL, 7.