Scallion & Ginger Spiced Chicken

Total Time


  • 4 boneless, skinless chicken breasts
  • 1 1/2 teaspoons olive oil
  • 1/4 cup minced scallions
  • 3 minced garlic cloves
  • 1 tablespoon minced fresh ginger
  • 3/4 cup reduced-sodium chicken broth
  • 1/3 cup rice wine vinegar
  • 2 tablespoons hoisin sauce
  • 2 teaspoons sugar or Stevia
  • Salt and pepper
  • Soy sauce to taste
  • 1/2 cup sliced scallions for garnish


  1. Season chicken breasts with salt and pepper on both sides. In a large, heavy skillet heat olive oil over medium high heat; add chicken and sear until well-browned on each side, about 3 minutes per side.
  2. Transfer chicken to a plate and cover with foil.
  3. Reduce heat to medium and add scallions, garlic and ginger. Cook, stirring for 1 minute.
  4. Add chicken broth, rice wine vinegar, hoisin sauce and sugar. Bring to a simmer. Cook until slightly thickened, about 3 minutes.
  5. Return chicken and juices to skillet, reduce heat to low. Simmer until chicken is cooked through, about 4 minutes. Transfer chicken to a warmed platter. Season sauce with soy sauce to taste and spoon over chicken. Garnish with scallion greens.
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