This recipe is from Cooking Light Magazine (May 2008)
Ingredients
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[measure] => tablespoons
[title_custom] => low-sodium soy sauce
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[title] => chicken, broiler/fryer, breast, w/o skin, raw
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[ingredientuuid] => 78e1dc84-2ed2-7364-ad32-2abc4cce0dbe
[quantity] => 4.00
[measure] => each
[title_custom] => (8-ounce) bone-in chicken breast halves
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[method] => skinned
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[7b748d2a-5e94-3034-2d65-e831e32d1655] => Array
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[title] => broth, chicken, light, fat free, rducd sod, cnd
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-
2 tablespoons green onions minced
-
1 tbsp fresh ginger minced, peeled
-
3 tablespoons low-sodium soy sauce
-
2 tablespoons dry sherry
-
1 1/2 teaspoons hoisin sauce
-
1 tsp garlic minced
-
1/2 tsp 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
Recipe Method
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 degrees. Transfer chicken to a platter.
4. Remove steamer from pan. Strain marinade mixture through a fine sieve into a bowl; discard solids.
5. 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.
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