Asian Aromatic Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tbsp minced green onions1 Tbsp minced fresh garlic3 Tbsp low sodium soy sauce2 Tbsp dry sherry1 1/2 tsp hoisin sauce1 Tbsp minced garlic1/2 tsp Asian chile paste (sambal oelek)1 cinnamon stick and 1 star anise, but can be deleted if you don't have them on hand4 bone-in (8-oz) chicken breasts, skin removed1 cup fat-free, low sodium chicken brothcooking spray
Makes 4 servings (one chicken breast and 2 Tbsp sauce)
Combine first 9 ingredients (omitting cinnamon and anise if desired) in a large zip-top bag. Add chicken to bag, seal and marinate in refrigerator for at least 6 hours and up to 24 hours, turning bag occasionally.
Remove chicken from bag and reserve marinade. Pour marinade into a large skillet, stir in chicken broth. Arrange chicken in a bamboo steamer coated with cooking spray (or metal steam basket, if you don't have a bamboo steamer), cover steamer with lid.
Place covered steam basket in skillet and bring marinade mixture to a boil. Steam the chicken over the boiling broth for 18 minutes or until a thermometer inserted into the center of the breasts registers 165F. Transfer chicken to a platter.
Remove steamer from pan, strain marinade through a fine mesh sieve into a bowl and discard solids. Return mixture to pan and boil over high heat until reduced to 1/2 cup. Serve sauce with chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user HAPPYTIGER.
Combine first 9 ingredients (omitting cinnamon and anise if desired) in a large zip-top bag. Add chicken to bag, seal and marinate in refrigerator for at least 6 hours and up to 24 hours, turning bag occasionally.
Remove chicken from bag and reserve marinade. Pour marinade into a large skillet, stir in chicken broth. Arrange chicken in a bamboo steamer coated with cooking spray (or metal steam basket, if you don't have a bamboo steamer), cover steamer with lid.
Place covered steam basket in skillet and bring marinade mixture to a boil. Steam the chicken over the boiling broth for 18 minutes or until a thermometer inserted into the center of the breasts registers 165F. Transfer chicken to a platter.
Remove steamer from pan, strain marinade through a fine mesh sieve into a bowl and discard solids. Return mixture to pan and boil over high heat until reduced to 1/2 cup. Serve sauce with chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user HAPPYTIGER.
Nutritional Info Amount Per Serving
- Calories: 233.7
- Total Fat: 2.9 g
- Cholesterol: 99.3 mg
- Sodium: 968.1 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 0.2 g
- Protein: 43.0 g
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