Weight Watchers Simmered Chicken with Soy-Ginger Sauce
- 3 teaspoons Asian (dark) sesame oil
- 2 (¾-pound) bone-in chicken breast halves, skinned and cut crosswise in half
- 5 scallions, finely chopped
- 1 tablespoon plus 2 teaspoons grated peeled fresh ginger
- 1 cup reduced-sodium chicken broth
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons rice vinegar
- 5 teaspoons honey
- Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 3–4 minutes on each side. Transfer the chicken to a plate.
- Add 4 of the scallions and the 1 tablespoon ginger to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Add the broth and 2 tablespoons of the soy sauce; bring to a boil. Reduce the heat and simmer, covered, about 4 minutes. Add the chicken and return to a gentle simmer; cook, covered, about 12 minutes. Turn off the heat and let the chicken sit in the liquid about 10 minutes longer. Using a slotted spoon, transfer the chicken from the liquid to a serving plate. Discard the liquid.
- Combine the remaining 1 teaspoon oil, 1 scallion, 2 teaspoons ginger, 1 tablespoon soy sauce, the vinegar, and honey in a small bowl; mix well. Serve with the chicken.