- 3 teaspoons Asian (dark) sesame oil
- 2 (3/4-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 red-wine vinegar
- 2 tablespoons chopped fresh cilantro
- 5 teaspoons honey
- Heat 2 teaspoons of the sesame oil in a large nonstick skillet set over medium-high heat. Add the chicken and cook until browned, 3-4 minutes on each side. Transfer the chicken to a plate; set aside
- Add 4 scallions and 1 tablespoon of the ginger to the skillet; cook, stirring constantly, until fragrant, about 1 minute. Add broth and 2 tablespoons of the soy sauce; bring to a boil. Reduce the heat and simmer, covered, 4 minutes. Add the chicken and return to a gentle simmer; cook, covered, until cooked through, about 12 minutes. Remove the skillet from the heat; set aside 10 minutes. With a slotted spoon, transfer the chicken to a platter, discard the pan liquid.
- Combine the remaining 1 teaspoon of sesame oil, scallion, 2 teaspoons of ginger, 1 tablespoon of soy sauce, and the vinegar, cilantro, and honey in a small bowl. Serve with the chicken.
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