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Name: Scallion and Ginger Spiced Chicken (Eating Well) (t)
Prep time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Chinese
Ingredients: MIX TOGETHER; 2 ts Light brown sugar; 1 tb Water; 4 oz Bean sprouts finely chopped; 6 1/2 oz Skinless boneless chicken; 1 ts Chicken bouillon; FOR SERVING; 1 1/2 ts Cooking oil; 1 ts Cornstarch dissolved in; 1 tb ginger root, fresh Minced; 1/3 c Rice wine vinegar; 3 sm Garlic minced; 3/4 c Hot water; 1/2 c scallions greens Chopped; 2 tb Hoisin sauce (up to 3 tbs); Salt and pepper; 1/3 c scallion whites Minced

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INGREDIENTS

MIX TOGETHER
2 ts Light brown sugar
1 tb Water
4 oz Bean sprouts ; finely chopped
6 1/2 oz Skinless boneless chicken
1 ts Chicken bouillon
FOR SERVING
1 1/2 ts Cooking oil
1 ts Cornstarch ; dissolved in
1 tb ginger root, fresh ; Minced
1/3 c Rice wine vinegar
3 sm Garlic ; minced
3/4 c Hot water
1/2 c scallions greens ; Chopped
2 tb Hoisin sauce ; (up to 3 tbs)
Salt and pepper
1/3 c scallion whites ; Minced

Servings

INSTRUCTIONS

TIP: Have everything measured and chopped and ready to add. Lightly pound the chicken breasts at the thickest point to make the thickness uniform. [1] Season boneless, skinless chicken breasts on both sides with salt and pepper. In a large heavy skillet, heat 1-1/2 tsp. oil over medium-high heat. Add chicken and sear until well browned, about 3 minutes per side. Transfer chicken to a plate (not paper) and tent with foil. [2] Reduce heat to medium. Add the scallion whites, garlic and ginger to the skillet. Cook, stirring, for 2 minutes. [3] Add the combined sauce ingredients (water through sugar). Bring to a simmer. Cook until slightly thickened, about 3 minutes. [4] Return chicken and juices to skillet; reduce heat to low. Add the chopped scallion greens. Simmer until chicken is cooked through, about 5 minutes. Thicken sauce if necessary with cornstarch and water. SERVE: Transfer each serving to a warmed platter. Serve with rice or noodles. Spoon sauce over borth. Garnish everything with chopped raw bean sprouts. >From EatingWell: When sauteing skinless boneless chicken breast halves, the first goal is to get a nicely caramelized, slightly crusted exterior, while keeping the inside moist and tender. The second goal is to get a fast, delicious pan sauce that capitalizes on the rich flavor left in the skillet after the Chicken is cooked. Therefore Eating Wells Kitchen staff recommend using a cast iron skillet. March 1998 has ten sauces to try. >from Pat Hanneman (Kitpath) MC-PER SERVING: 228 CAL, 7.3g fat (28.3% cff). If served with 2/3 cup of hot cook whtie rice, PER SERVING: 403 CAL, 7.7g fat (17.2% cff). REVIEW: We used Lee Kum Kees Hoisin Sauce and thoroughly enjoyed its light flavor. Served with ramen noodle, chicken and mushroom flavor, enhanced with mushroom Better than Bouillon, diced red and green bell pepper, and sliced mushroom. Cooked until the sauce was mostly evaporated. Very enthusiastic about the garnish of raw bean sprouts. We used 5 scallions; that was about right. --Feb98 Recipe by: Eating Well, Mar98 / Hanneman modified Posted to MC-Recipe Digest by KitPATh on Feb 24, 1998

NOTES

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Scallion and Ginger Spiced Chicken (Eating Well) (t)

MIX TOGETHER 
2 ts Light brown sugar 
1 tb Water 
4 oz Bean sprouts finely chopped
6 1/2 oz Skinless boneless chicken 
1 ts Chicken bouillon 
  FOR SERVING 
1 1/2 ts Cooking oil 
1 ts Cornstarch dissolved in
1 tb ginger root, fresh Minced
1/3 c Rice wine vinegar 
3 sm Garlic minced
3/4 c Hot water 
1/2 c scallions greens Chopped
2 tb Hoisin sauce (up to 3 tbs)
  Salt and pepper 
1/3 c scallion whites Minced

TIP: Have everything measured and chopped and ready to add. Lightly pound  the chicken breasts at the thickest point to make the thickness uniform.    [1] Season boneless, skinless chicken breasts on both sides with salt and  pepper. In a large heavy skillet, heat 1-1/2 tsp. oil over medium-high  heat. Add chicken and sear until well browned, about 3 minutes per side.  Transfer chicken to a plate (not paper) and tent with foil.    [2] Reduce heat to medium. Add the scallion whites, garlic and ginger to  the skillet. Cook, stirring, for 2 minutes.    [3] Add the combined sauce ingredients (water through sugar). Bring to a  simmer. Cook until slightly thickened, about 3 minutes.    [4] Return chicken and juices to skillet; reduce heat to low. Add the  chopped scallion greens. Simmer until chicken is cooked through, about 5  minutes. Thicken sauce if necessary with cornstarch and water.    SERVE: Transfer each serving to a warmed platter. Serve with rice or  noodles. Spoon sauce over borth. Garnish everything with chopped raw bean  sprouts.    >From EatingWell: When sauteing skinless boneless chicken breast halves,  the first goal is to get a nicely caramelized, slightly crusted exterior,  while keeping the inside moist and tender. The second goal is to get a  fast, delicious pan sauce that capitalizes on the rich flavor left in the  skillet after the Chicken is cooked. Therefore Eating Wells Kitchen staff  recommend using a cast iron skillet. March 1998 has ten sauces to try.    >from Pat Hanneman (Kitpath) MC-PER SERVING: 228 CAL, 7.3g fat (28.3% cff).  If served with 2/3 cup of hot cook whtie rice, PER SERVING: 403 CAL, 7.7g  fat (17.2% cff). REVIEW: We used Lee Kum Kees Hoisin Sauce and thoroughly  enjoyed its light flavor. Served with ramen noodle, chicken and mushroom  flavor, enhanced with mushroom Better than Bouillon, diced red and green  bell pepper, and sliced mushroom. Cooked until the sauce was mostly  evaporated. Very enthusiastic about the garnish of raw bean sprouts. We  used 5 scallions; that was about right. --Feb98    Recipe by: Eating Well, Mar98 / Hanneman modified    Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 24,  1998

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Nutrition

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Serving Size: 1 Serving (433g)
Recipe Makes: 2

Calories: 234
Calories from Fat: 63 (27%)

Amt Per Serving		% DV

	Total Fat 7g	9 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 2g
Cholesterol 64.2mg		20 %
Sodium 438mg		15 %
Potassium 463.1mg		12 %
Total Carbohydrate 17.5g		5 %
	Dietary Fiber 2.1g	9 %
	Sugars, other 15.4g
Protein 22.3g		32 %
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Calories per serving: 234

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