Soy-Ginger Chicken Breast

Ingredients

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  5 medium or 75g

• Ginger root

  Raw

  1 tbsp or 6g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Ginger

  Spices, ground

  2 tsp or 4g

• Red wine vinegar

  3 tbsp or 45g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Honey

  1 ½ tbsp or 32g

Directions

1. Heat 2 teaspoons of sesame oil in a large non-stick skillet over medium-high heat.
2. Add the chicken and cook until browned, about 3-4 minutes per side. Transfer the chicken to a plate and set aside.
3. Add 4/5 of the scallions and 1 tablespoon of ginger to the skillet, cooking while stirring constantly until fragrant. Add the chicken broth and 2 tablespoons of soy sauce, and bring to a boil.
4. Reduce the heat and simmer covered for 4 minutes. Add the chicken back to the skillet and return to a simmer, cooking covered for about 12 minutes.
5. Remove the skillet from heat and let it sit for about 10 minutes. Transfer the chicken to a plate and set aside. Discard the pan liquid.
6. For the sauce, combine 1 teaspoon of sesame oil, the remaining scallions, 2 teaspoons of ground ginger, 1 tablespoon of soy sauce, red wine vinegar, cilantro, and honey in a small bowl.
7. Serve the sauce over the chicken.

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