1. Combine the scallions, mirin, vinegar, sugar, soy sauce, 1 tspl. of the oil, and the crushed red pepper flakesin a zip closed bag; add the chicken and seal (removing all the air in the bag). 2. Turn to coat the chicken; refrigerate, turning the bag occasionally, at least 2 hours or up to overnight. 3. Lift the chicken from the marinade and pat dry with paper towels. 4. Discard the marinade. 5. Heat the remaining 1 teaspoons of oil in a large nonstick skillet over medium heat. 6. Add the chicken and cook until lightly browned, about 2 minutes per side. 7. Add the broth; bring to a boil. 8. Reduce the heat and simmer, covered, turning once, until the chicken is cooked through and the liquid is syrupy, about 10 minutes. 9. Turn the chicken to coat in the liquid. ---------------------------------------------------------------------------
Nutrition
Ingredients
