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.
1. Place the chicken breasts in a large bowl and add the soy sauce, minced ginger, sesame oil, thinly sliced scallions, and Chinese chile paste, if desired. Toss well to be sure all chicken breasts are thoroughly coated; cover and refrigerate. Let marinate for at least 15 minutes and up to 24 hours.
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.