Prep time: 10 Minutes
Cook time: Marinating time: 15 Minutes or Overnight; Cooking time: 14 Minutes
Serves: 4 Servings
4 boneless, skinless chicken-breast halves, sliced into half thickness (for a total of 8 pieces)
1/8 cup low-sodium soy sauce or tamari
1 1/2 Tbs minced fresh ginger or 1 teaspoon ground
1 tsp sesame oil
2 Tbs very thinly sliced scallions
1/2 tsp Chinese chile paste or hot-pepper sauce, optional
1 Tbs vegetable or peanut oil
1 Tbs butter
Measure and add low-sodium soy sauce, ginger, sesame oil, scallions, and chile paste, if desired, to a large bowl.
2. Heat the vegetable or peanut oil in a large skillet over moderately high heat. Remove the chicken breasts from the marinade and reserve it.
3. Add the chicken to the hot oil; cook about 6 to 7 minutes, or until the bottom side of the chicken breasts are golden brown. Then turn the breasts over and cook for about another 5 minutes.
4. Add the reserved marinade and the butter to the skillet and let cook on high heat for another 1 to 2 minutes, until the chicken is cooked through and the sauce is smooth. Per serving ( 1/4 of recipe): 196 calories, 9 g fat (2.9 g saturated), 403 mg sodium, 74 mg cholesterol. High in heart-healthy vitamin B6.