Asian Chicken

Ingredients:

2 tablespoons minced green onions

1 tablespoon minced peeled fresh ginger

3 tablespoons low-sodium soy sauce

2 tablespoons dry sherry

1 1/2 teaspoons hoisin sauce

1 teaspoon minced garlic

1/2 teaspoon sambal oelek (ground fresh chile paste) or chile paste with garlic

1 (3-inch) cinnamon stick, broken

1 star anise

4 (8-ounce) bone-in chicken breast halves, skinned

1 cup fat-free, less-sodium chicken broth

Cooking Spray

Instructions:

1) 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.

2) 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.

3) 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 165 degrees. Transfer chicken to a platter.

4) 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.

*Makes 4 servings* (Serving size: 1 chicken breast half and 2 tablespoons sauce)