| 1. |
Heat 2 teaspoons of the sesame oil in large non-stick skillet set over medium-high heat. |
| 2. |
Add the chicken and cook until browned 3-4 minutes each side. Transfer chicken to plate, set aside. |
| 3. |
Add 4/5 of the scallions and 1 tablespoon of the ginger to the skillet, cook, stirring constantly until fragrant. Add the chicken broth and 2 tablespoons of the soy sauce, bring to boil. |
| 4. |
Reduce heat and simmer covered for 4 minutes. Add the chicken and return to simmer, cook covered about 12 minutes. |
| 5. |
Remove the skillet from heat, set aside for about 10 minutes then transfer the chicken to plate and set aside. Discard the pan liquid. |
| 6. |
For the sauce, combine 1 teaspoon of sesame oil, rest of scallion, 2 teaspoons ginger, 1 tablespoon soy sauce, red wine vinegar, cilantro and honey in small bowl. |
| 7. |
Serve over the chicken. |
| 8. |
Note: based on recipe from Weight Watchers All-Time Favorites Cookbook. |
