Ingredients
4 4-ounce boneless, skinless chicken breasts
¼ teaspoon black pepper
Cooking spray
1 tablespoon peanut oil
1 ¼ cup scallions, thinly sliced
1 ½ tablespoons fresh ginger, peeled and grated
3 tablespoons sweet sherry
3 tablespoons low-sodium chicken stock
½ tablespoon oyster sauce
2 teaspoons rice vinegar
Instructions
- Pat chicken breasts dry and sprinkle with pepper.
- Lightly coat a grill pan with cooking spray and heat over medium-high heat. Add chicken to pan and grill 5-6 minutes on each side.
- While chicken is cooking, heat peanut oil in a separate skillet over medium-high heat.
- Add 1 cup scallions and the ginger. Cook for 2 minutes.
- Add sherry, stock, and oyster sauce to ginger and scallions and cook for another minute.
- Stir in rice vinegar and heat through.
- Pour sauce over chicken and serve warm. Garnish with remaining scallions.
Yield
Serves 4
Nutrition
- Calories
- 195 calories
- Cholesterol
- 4mg
- Fat
- 5g
- Fiber
- 1g
- Protein
- 24g
- Saturated fat
- 6g
- Sodium
- 232mg
- Sugar
- 1g
