Scallion And Ginger Chicken (Stir-Fry)

• 4 boneless skinless chicken breasts, trimmed (1-1 1/4 pounds total)
• salt & freshly ground black pepper
• 1 tablespoon extra virgin olive oil, divided
• 1/4 cup minced scallion, whites only
• 3 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 3/4 cup reduced-sodium chicken broth
• 1/3 cup cider vinegar
• 2 tablespoons hoisin sauce
• 1 teaspoon sugar (I tend to like sweet and sour combinations a bit on the tart side, add more sugar or sugar substitut) or 1 teaspoon sugar substitute (I tend to like sweet and sour combinations a bit on the tart side, add more sugar or sugar substitut)
• 1/2 cup sliced scallion top, green only
• 1/2 teaspoon cornstarch
• reduced sodium soy sauce

1. Cut the chicken into small bite sized strips and season with salt and pepper to taste. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and stir until the chicken is cooked through, about 3 minutes. . Transfer the chicken to a plate and cover to keep warm.
2. 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, cornstarch and sugar. Bring to a simmer. Cook until slightly thickened, about 3 minutes.
3. Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 2 minutes. Season sauce with soy sauce to taste. Garnish with scallion greens.

chicken breasts, salt, extra virgin olive oil, scallion, garlic, fresh ginger, chicken broth, cider vinegar, hoisin sauce, sugar, scallion, cornstarch, soy sauce

Taken from www.food.com/recipe/scallion-and-ginger-chicken-stir-fry-344419 (may not work)