Asian Aromatic Chicken

• 2 tablespoons minced green onions
• 1 tablespoon minced peeled fresh ginger
• 3 tablespoons low sodium soy sauce
• 2 tablespoons dry sherry
• 1 1/2 teaspoons hoisin sauce
• 1 teaspoon minced garlic
• 1/2 teaspoon sambal oelek
• 1 cinnamon stick, broken
• 1 star anise
• 4 bone in skinless chicken breast halves
• 1 cup chicken broth

1. Combine first 9 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.
2. Remove chicken from bag, reserving marinade. Pour marinade into a large skillet; stir in broth. Arrange chicken in a bamboo steamer coated with cooking spray; cover with steamer lid.
3. Place bamboo steamer in pan; bring marinade mixture to a boil. Steam the chicken 18 minutes or until a thermometer inserted in center of breasts registers 165u0b0F Transfer chicken to a platter.
4. Remove steamer from pan. Strain marinade mixture through a fine sieve into a bowl; discard solids. Return marinade mixture to pan; bring to a boil over high heat. Cook until reduced to 1/2 cup; about 2 minutes. Serve sauce with chicken.

green onions, fresh ginger, soy sauce, sherry, hoisin sauce, garlic, sambal oelek, cinnamon, anise, chicken, chicken broth

Taken from www.food.com/recipe/asian-aromatic-chicken-311637 (may not work)