Simmered Chicken with Soy-Ginger Sauce

Ingredients:

• 3 tsp. Asian (dark) sesame oil
• 2 (3/4-lb.) boneless, skinless chicken breasts
• 5 scallions, finely chopped
• 1 tbsp. + 2 tsp. grated & peeled fresh ginger
• 1 cup reduced-sodium chicken broth
• 3 tbsp. reduced-sodium soy sauce
• 3 tbsp. rice vinegar
• 5 tsp. honey

Makes 4 Servings ( 1 breast with 1 1 /2 tablespoons sauce per serving)

1. Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 3-4 minutes on each side. Transfer the chicken to a plate.
2. Add 4 of the scallions and the 1 tablespoon ginger to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Add the broth and 2 tablespoons of the soy sauce; bring to a boil. Reduce the heat and simmer, covered, about 4 minutes. Add the chicken and return to a gentle simmer; cook, covered, about 12 minutes. Turn off the heat and let the chicken sit in the liquid about 10 minutes longer. Using a slotted spoon, transfer the chicken from the liquid to a serving plate. Discard the liquid.
3. Combine the remaining 1 teaspoon oil, 1 scallion, 2 teaspoons ginger, 1 tablespoon soy sauce, the vinegar, and honey in a small bowl; mix well. Serve with the chicken.

 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is what I call tastier than takeout. It's better for you and it's more flavorful. You can really taste the ginger in this dish. Simmering the chicken in the pan allows the chicken to be infused with the flavors. I highly recommend adding a touch of minced garlic to this dish for a more authentic Chinese flare and also garlic makes everything taste better. I highly recommend adding vegetables to this dish such as broccoli, bell peppers, snow peas, onions, etc. for a more filling meal.