Ingredients (makes 4 servings)
4 boneless, skinless chicken breasts
1 1/2 teaspoons olive oil
1/4 cup minced scallion whites
3 minced garlic cloves
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 or Stevia
Salt and pepper
Soy sauce to taste
1/2 cup sliced scallion greens
Season chicken breasts with salt and pepper on both sides. In a large, heavy skillet heat olive oil over medium high heat. Add chicken and sear until well-browned on each side, about 3 minutes per side. Transfer chicken to a plate and cover with foil. Reduce heat to medium and add scallion whites, garlic and ginger. Cook, stirring for 1 minute. Add chicken broth, rice wine vinegar, hoisin sauce and sugar. Bring to a simmer. Cook until slightly thickened, about 3 minutes.
Return chicken and juices to skillet, reduce heat to low. Simmer until chicken is cooked through, about 4 minutes. Transfer chicken to a warmed platter. Season sauce with soy sauce to taste and spoon over chicken. Garnish with scallion greens.