4 Servings 30 min Cook
1 Tbsp Sesame Oil
4 Half breast (fillet) Chicken Breast
5 Medium (4-1/8" long) Scallions
1 Tbsp Ginger Root
1 Cup Chicken Broth
3 Tbsp Soy Sauce
2 Tsp Ginger
3 Tbsp Red Wine Vinegar
1 Cup Fresh Cilantro
1 1/2 Tbsp Honey
Heat 2 teaspoons of the sesame oil in large non-stick skillet set over medium-high heat.
Add the chicken and cook until browned, 3-4 minutes each side.
Transfer chicken to plate, set aside.
Add 4/5 of the scallions and 1 tablespoon of the ginger to the skillet, cook, stirring constantly until fragrant.
Add the chicken broth and 2 tablespoons of the soy sauce, bring to boil.
Reduce heat and simmer covered for 4 minutes.
Add the chicken and return to simmer, cook covered about 12 minutes.
Remove the skillet from heat, set aside for about 10 minutes then transfer the chicken to plate and set aside.
Discard the pan liquid.
For the sauce, combine 1 teaspoon of sesame oil, remaining scallions, 2 teaspoons ginger, 1 tablespoon soy sauce, red wine vinegar, cilantro, and honey in small bowl.
Serve over the chicken.
