Asian Aromatic Chicken

2 T. green onions, minced
1 T. fresh ginger, minced
3 T. low-sodium soy sauce
2 T. dry sherry
1-1/2 t. hoisin sauce
1 t. garlic, minced
1/2 t. sambal oelek (ground fresh chile paste)
1 (3-in) cinnamon stick, brokem
1 star anise
4 (8-oz) bone-in chicken breast halves, skinned
1 C. fat-free, less-sodium chicken broth
cooking spray

Combine first 9 ingredients in a large zip-top bag.  Add chicken to bag; seal and marinate in refrigerator at least 6 hours or up to 24, turning occasionally.

Remove chicken from bag, reserving marinade.  Pour marinade into large skillet; stir in broth.  Arrange chicken in a bamboo steamer coated with cooking spray; cover with steamer lid.  

Place bamboo steamer in pan; bring marinade mixture to a boil.  Steam chicken 18 minutes or until thermometer inserted in center of breasts registers 165 F.  Transfer chicken to a platter.

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 C. (about 2 minutes).  Serve sauce with chicken.

4 servings: 183 Calories, 2g Fat, 35.5g Protein, 2.9g Carbs, .5g Fiber, 634mg Sodium

** took much longer to cook than state and needed a lot more broth to keep moisture in the pan.  Was tasty but sauce did not really thicken.  Needs more liquid and then use a thickening agent maybe.