Asian Aromatic Chicken

From Cooking Light May 2008

• Ready In: 6 hrs 35 mins
• Serves: 4

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
• 1  cinnamon stick, broken
• 1  star anise
• 4  bone in skinless chicken breast halves
• 1  cup chicken broth

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. Pour marinade into a large skillet; stir in broth. Arrange chicken in a bamboo steamer coated with cooking spray; cover with steamer lid.
3. Place bamboo steamer in pan; bring marinade mixture to a boil. Steam the chicken 18 minutes or until a thermometer inserted in center of breasts registers 165°F Transfer chicken to a platter.
4. Remove steamer from pan. Strain marinade mixture through a fine sieve into a bowl; discard solids. Return marinade mixture to pan; bring to a boil over high heat. Cook until reduced to 1/2 cup; about 2 minutes. Serve sauce with chicken.