Scallion and Ginger Chicken (Stir-Fry)

By justcallmetoni on December 20, 2008

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Ingredients

4 boneless skinless chicken breasts, trimmed ( 1-1 1/4 pounds total)
salt & freshly ground black pepper
1 tablespoon extra virgin olive oil, divided
1/4 cup minced scallion, whites only
3 garlic cloves, minced
1 tablespoon minced fresh ginger
3/4 cup reduced-sodium chicken broth
1/3 cup cider vinegar
2 tablespoons hoisin sauce
1 teaspoon sugar (I tend to like sweet and sour combinations a bit on the tart side, add more sugar or sugar substitut) or 1 teaspoon sugar substitute ( I tend to like sweet and sour combinations a bit on the tart side, add more sugar or sugar substitut)
1/2 cup sliced scallion top, green only
1/2 teaspoon cornstarch
reduced sodium soy sauce

Cut the chicken into small bite sized strips and season with salt and pepper to taste. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and stir until the chicken is cooked through, about 3 minutes. . Transfer the chicken to a plate and cover to keep warm.
Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add scallion whites, garlic and ginger. Cook, stirring for 1 minute. Add broth, vinegar, hoisin sauce, cornstarch and sugar. Bring to a simmer. Cook until slightly thickened, about 3 minutes.
Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 2 minutes. Season sauce with soy sauce to taste. Garnish with scallion greens.