TESTED For ease I have used boneless skinless breasts but the sauce is especially good on wings or drumetttes, served either hot or cold. The chicken can also be grilled.
1 tablespoon dark brown sugar
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 garlic clove, minced
1 quarter size slice of ginger root
grated zest of 1 well washed orange
2 teaspoons Dijon mustard
1 ¾ – 2 pounds boneless, skinless chicken breasts, pounded to an even thickness
1 teaspoon kosher salt
½ teaspoon black pepper
4 scallions, minced
Place the sugar, hoisin, soy sauce, garlic, ginger, orange and mustard in a bowl, mix to combine and set aside.
Sprinkle the chicken breasts with the salt and pepper. Place a large cast iron or non stick skillet over high heat and when it is hot, add the chicken breasts, skinned side down, one at a time, waiting about 30 seconds between additions. Cook, basting with the sauce, until well browned and cooked throughout, about 5- 7 minutes per side.
Transfer the chicken to a platter, generously drizzle with the hoisin sauce, sprinkle with the scallions and serve immediately