Introduction
Recipe came from Budget Bytes.My favorite thing to do with a recipe is to pare it down as far as possible while maintaining big flavor. Iâve made a lot of Asian inspired marinades and glazes over the years, but this time I took my marinade down to the bare bones, and guess what? I think itâs my favorite one by far. You just canât beat simple. So, if youâre new to cooking, this Sticky Ginger Soy Glazed Chicken is probably a good recipe to start with because itâs so damn simple and I promise youâll impress yourself with the flavor. ;)This super simple marinade can be used on chicken breast or thighs, but I prefer thighs because theyâre usually already in small, manageable, and quick cooking pieces that stay juicy and tender. If youâre using chicken breasts, I suggest cutting them into smaller pieces or pounding them thin to both increase chicken to marinade contact and to make sure they cook quickly.Once marinated you can cook you chicken in a skillet or on a grill (I almost used my George Foreman, but decided a skillet made for better pictures #foodbloggerlife). A grill probably gives you better browned edges and caramelized sugars, but a skillet is just SO easy.And I like easy.Source: https://www.budgetbytes.com/2016/07/sticky
-ginger-soy-glazed-chicken/ Recipe came from Budget Bytes.My favorite thing to do with a recipe is to pare it down as far as possible while maintaining big flavor. Iâve made a lot of Asian inspired marinades and glazes over the years, but this time I took my marinade down to the bare bones, and guess what? I think itâs my favorite one by far. You just canât beat simple. So, if youâre new to cooking, this Sticky Ginger Soy Glazed Chicken is probably a good recipe to start with because itâs so damn simple and I promise youâll impress yourself with the flavor. ;)This super simple marinade can be used on chicken breast or thighs, but I prefer thighs because theyâre usually already in small, manageable, and quick cooking pieces that stay juicy and tender. If youâre using chicken breasts, I suggest cutting them into smaller pieces or pounding them thin to both increase chicken to marinade contact and to make sure they cook quickly.Once marinated you can cook you chicken in a skillet or on a grill (I almost used my George Foreman, but decided a skillet made for better pictures #foodbloggerlife). A grill probably gives you better browned edges and caramelized sugars, but a skillet is just SO easy.And I like easy.Source: https://www.budgetbytes.com/2016/07/sticky
-ginger-soy-glazed-chicken/
NumberofServings: 4
Ingredients
- 0.15 cup, packed Brown Sugar
1.5 tbsp Soy Sauce
2 clove Garlic minced
1.5 tsp Ginger Root grated
1.5 tsp Pepper, black or desired amount
1 tbsp Olive Oil split in half (for marinade and cooking chicken)
4 serving Chicken - Boneless & Skinless Breast or 1lb cubed
Directions
1. Mince the garlic and grate the ginger using a fine holed cheese grater or box grater. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, some fresh cracked pepper (about 15 cranks of a pepper mill), and cooking oil. Place the chicken thighs in a shallow dish or a gallon size zip lock bag. Pour the marinade over the chicken and turn to coat. Cover the chicken and marinate for at least 30 minutes or up to a day (refrigerated).2. When ready to cook the chicken, heat a large skillet over medium flame. Once hot, add 1/2 Tbsp cooking oil and swirl to coat the bottom of the skillet. Add half of the chicken pieces and let cook until well browned on each side and cooked through. Remove the cooked chicken to a clean plate, then repeat with the second batch.Once all the chicken has been removed from the skillet, pour the leftover marinade into the skillet and allow it to come up to a boil. Whisk the marinade as it boils to dissolve any browned bits from the skillet. Let it continue to boil until it reduces to a thick glaze*. Turn the heat off, add the cooked chicken back to the skillet, and dredge it in the thick glaze. Garnish with sliced green onions and sesame seeds if desired.Notes*It is safe to cook used marinades as long as they come to a full boil, according to the FDA food safety guidelines. This thoroughly cooks the marinade, just like the raw chicken that was in it, to kill bacteria. The used marinade should be cooked immediately and should not be stored uncooked for later use. If concerned, double the marinade and use half for the chicken and reduce the other half in a small sauce pan before brushing it onto the chicken.Serving Size: Makes 4 servings split evenly
Number of Servings: 4
Recipe submitted by SparkPeople user ITSKIWI91.
