Recipe - Scallion And Ginger Spiced Chicken (Eating Well) T

6 One half ounce Skinless boneless chicken
breast halves
Salt and pepper
1 One half teaspoon Cooking oil
1/3 cup Minced scallion whites;
reserve greens
3 small Garlic cloves; minced
1 tablespoon Minced ginger root; fresh
only

MIX TOGETHER
Three fourths cup Hot water
1 teaspoon Chicken bouillon
1/3 cup Rice wine vinegar
2 tablespoon Hoisin sauce; up to 3 tbs.
2 teaspoon Light brown sugar
One half cup Chopped scallions greens
1 teaspoon Cornstarch; dissolved in
1 tablespoon Water

FOR SERVING
4 ounce Bean sprouts; finely chopped
(raw and fresh)

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 1One half tsp. oil over mediumhigh
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 borth. Garnish everything with chopped raw bean
sprouts.

From EatingWell: 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.

from Pat Hanneman (Kitpath) MCPER SERVING: 228 CAL, 7.3g fat (28.3% cff).
If served with 2/3 cup of hot cook whtie rice, PER SERVING: 403 CAL, 7.7g
fat (17.2% cff). 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, minced red and green
bell pepper, and cut or sliced up 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

Recipe by: Eating Well, Mar98 / Hanneman modified

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 24,
1998