Soy Sauce Chicken/Asian Aromatic Chicken

Ingredients

• 2 tablespoons minced green onions
• 1 tablespoon minced peeled fresh ginger
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons dry sherry
• 1 1/2 teaspoons hoisin sauce
• 1 teaspoon minced garlic

• 1/2 teaspoon sambal oelek (ground fresh chile paste) or chile paste with garlic
• 1 (3-inch) cinnamon stick, broken
• 1 star anise
• 4 (8-ounce) bone-in chicken breast halves, skinned
• 1 cup fat-free, less-sodium chicken broth
• Cooking spray

Marinate the night before. 

Preparation

1. Combine first 9 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.

2. Remove chicken from bag, reserving marinade. Pour marinade into a large skillet; stir in broth. Arrange chicken in a bamboo steamer coated with cooking spray; cover with steamer lid.

3. Place bamboo steamer in pan; bring marinade mixture to a boil. Steam the chicken 18 minutes or until a thermometer inserted in center of breasts registers 165°. Transfer chicken to a platter.

4. Remove steamer from pan. Strain marinade mixture through a fine sieve into a bowl; discard solids. Return marinade mixture to pan; bring to a boil over high heat. Cook until reduced to 1/2 cup (about 2 minutes). Serve sauce with chicken.MM

Ingredients

• 2 tablespoons minced green onions
• 1 tablespoon minced peeled fresh ginger
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons dry sherry
• 1 1/2 teaspoons hoisin sauce
• 1 teaspoon minced garlic

• 1/2 teaspoon sambal oelek (ground fresh chile paste) or chile paste with garlic
• 1 (3-inch) cinnamon stick, broken
• 1 star anise
• 4 (8-ounce) bone-in chicken breast halves, skinned
• 1 cup fat-free, less-sodium chicken broth
• Cooking spray

Preparation

1. Combine first 9 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.

2. Remove chicken from bag, reserving marinade. Pour marinade into a large skillet; stir in broth. Arrange chicken in a bamboo steamer coated with cooking spray; cover with steamer lid.

3. Place bamboo steamer in pan; bring marinade mixture to a boil. Steam the chicken 18 minutes or until a thermometer inserted in center of breasts registers 165°. Transfer chicken to a platter.

4. Remove steamer from pan. Strain marinade mixture through a fine sieve into a bowl; discard solids. Return marinade mixture to pan; bring to a boil over high heat. Cook until reduced to 1/2 cup (about 2 minutes). Serve sauce with chicken.