Asian Aromatic Chicken
From cooking light may 2008
Steps
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.
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.
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 165f transfer chicken to a platter.
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.
Ingredients
green onions, fresh ginger, low sodium soy sauce, dry sherry, hoisin sauce, garlic, sambal oelek, cinnamon stick, star anise, skinless chicken breast halves, chicken broth