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Soy Glazed Chicken Breast with Scallion Ginger Oil

This Soy Glazed Chicken Breast with Ginger-Scallion Sauce was inspired by a dish that virtually all Chinese people have enjoyed at one point or another, poached chicken or bai qie ji.

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 4 servings
Course: Main Course
Cuisine: Chinese

Ingredients

You'll need:
  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 teaspoon sesame oil
  • 1/2 teaspoon dark mushroom soy sauce
  • 1 teaspoon hoisin sauce
  • 4 boneless skinless chicken breasts (or 2 full chicken breasts cut in half)
  • 2 tablespoons oil
For the Scallion Ginger Oil:
  • 2-3 scallion stalks (white and green parts)
  • 1 3- inch piece of ginger
  • 1/3 cup oil
  • salt to taste

Instructions

    Cup of Yum
  1. Mix the soy sauce, honey, sesame oil, dark soy sauce, and hoisin sauce in a bowl. Add the chicken breasts and let marinate for at least 30 minutes or overnight.
  2. Now make the scallion ginger oil. Cut the scallions in half lengthwise and then slice roughly. Mince the ginger. You can also run it through a Microplane or grater. I did half and half so as to improve the texture of the sauce. Heat 1/3 cup oil in a small saucepan over medium heat. Add the ginger and immediately turn the heat down to low. Cook for 5-10 minutes. Add the scallion and cook for another minute. Turn off the heat and season with salt. Set aside.
  3. Heat a skillet or griddle over medium-high heat and drizzle on a couple tablespoons of oil. Lay the chicken breasts evenly in the pan. Let sear for 4-5 minutes per side, until cooked through. If you like, you can use the leftover marinade to brush the chicken breasts as they cook. But this step isn't strictly necessary.
  4. When the chicken is cooked through, plate and spoon the ginger scallion sauce over the top. Serve with rice or noodles with some green veggies on the side and you've got an easy, healthy, and satisfying weeknight Chinese dinner!