- 4 boneless, skinless chicken breasts, trimmed
- Salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil, divided
- 1/4 cup minced scallion whites plus
- 1/2 cup sliced scallion greens, divided
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 3/4 cup reduced-sodium chicken broth
- 1/3 cup rice-wine vinegar
- 2 tablespoons hoisin sauce
- 2 teaspoons sugar
- Reduced-sodium soy sauce to taste
- Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned, about 3 minutes per side. Transfer the chicken to a plate and tent with foil.
- Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add scallion whites, garlic and ginger. Cook, stirring, for 1 minute. Add broth, vinegar, hoisin sauce and sugar. Bring to a simmer. Cook until slightly thickened, about 3 minutes.
- Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with soy sauce to taste and spoon over the chicken. Garnish with scallion greens.