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