This was dinner tonight along with a side salad and homemade sweet-and-sour dressing (recipe below). The chicken was good, but could have been better. I used 2 T of fresh ginger, so next time will cut that in half. It could have been that I was just so excited to try this recipe that maybe I imagined it to be much better than it really was. Ah well. It's something to play with. I love to tweak recipes :-) I think tomorrow I'll slice up the chicken, use a little bit of the remaining sauce and mix it with salad greens & the sweet-and-sour dressing I made tonight. That sounds like it might be good.
Yield: 4 servings
1/4 cup plus 2 tablespoons low-sod chicken broth
1/4 cup light reduced-sugar apricot fruit spread (I used the NSA Smuckers brand)
1 tablespoon rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon fresh ground ginger
Rest of Ingredients:
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 pound boneless skinless chicken breast, cut into 8 equal pieces and pounded 1/4-inch thick
1 tablespoon canola oil (I used a small spritz of olive oil)
3 tablespoons thinly sliced scallions
Place all of the sauce ingredients in a medium bowl and stir to mix well. Set aside. Combine the garlic powder, pepper and salt and sprinkle both sides of the chicken pieces with some of the seasoning.Place the oil in a large nonstick skillet and preheat over medium-high heat.Add the chicken and cook for a couple of mins on each side, until nicely browned and no longer pink inside. Remove the chicken from the skillet and set aside to keep warm.Pour the sauce into the skillet and cook stirring frequently, for a couple of mins or until sauce is reduced by almost half and is syrupy.
To serve, place 2 pieces of chicken on each of 4 serving plates. Drizzle each serving with some of the sauce and top with a sprinkling of scallions. Serve hot.
Yield: Makes 1 cup
1/2 cup vegetable oil
1/4 cup sugar (I used splenda)
1/4 cup red wine vinegar
1 tablespoon low-sodium soy sauce
1/4 teaspoon pepper
Whisk together oil and remaining ingredients.
Source: Southern Living, January 2002