Ginger Glazed Chicken
4 Blue Ribbon Foods boneless skinless chicken breasts 6 oz.
Salt & freshly ground pepper
1 tablespoon extra-virgin olive oil, divided
1/4 cup minced scallion whites
3 cloves garlic, minced
1 tablespoon minced fresh ginger
3/4 cup reduced-sodium chicken broth
1/3 cup red-wine vinegar
2 tablespoons hoisin sauce
Reduced-sodium soy sauce, to taste
1. Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned, about 3 minutes per side. Transfer the chicken to a plate and cover with foil.
2. 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, and hoisin sauce. Bring to a simmer. Cook until slightly thickened, about 3 minutes.
3. Return the chicken to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a platter. Season sauce with soy sauce to taste and spoon over the chicken.
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