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Add a photoSimple but fragrant and delicious. If you have time, start marinating the night before. Yum!
Ingredients
- 2 tablespoons minced green onions
- 1 tablespoon minced peeled fresh ginger
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons dry sherry
- 1 1/2 teaspoons hoisin sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon sambal oelek (ground fresh chile paste) or chile paste with garlic
- 1 (3-inch) cinnamon stick, broken
- 1 star anise
- 4 (8-ounce) chicken breast halves, butterflied
- 1 cup fat-free, less-sodium chicken broth
- Cooking spray
Directions
- 1. Combine first 9 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.
- 2. Remove chicken from bag, reserving marinade.
- 3. Using about a Tbps oil, fry the chicken breasts for about 3 min on each side. Add marinade and broth. Bring to a boil. Cover and let simmer until chicken is cooked.
- 4. Remove chicken from pan. Return marinade mixture to a boil over high heat. Cook until reduced to 1/2 cup (about 2 minutes). Serve sauce with chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 4 servings | |
| Calories 26 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.15g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 710mg | 30% |
| Potassium 51mg | 1% |
| Total Carbs 3.48g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.42g | 1% |
| Protein 0.95g | 2% |
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