Ingredients

• 4 boneless, skinless chicken breasts, (1-1 1/4 pounds total), trimmed
• Salt & freshly ground pepper
• 1 tablespoon extra-virgin olive oil, divided
• 1/4 cup minced scallion whites plus 1/2 cup sliced scallio, divided
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 3/4 cup reduced-sodium chicken broth
• 1/3 cup red-wine vinegar
• 2 tablespoon hoisin sauce
• 2 teaspoons sugar
• Reduced-sodium soy sauce, to taste

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Cooking Directions

Step 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 tent with foil.

Step 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, hoisin sauce and sugar. Bring to a simmer. Cook until slightly thickened, about 3 minutes.

Step 3

Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with soy sauce to taste and spoon over the chicken. Garnish with scallion greens.