Ginger Soy Glazed Chicken

49 Comments

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What a fabulous tasting chicken that reminds me of the teriyaki chicken we use to buy at the food court in the mall. I always said I wish I had that recipe and I don’t think this could taste anymore like it. One of my new favorite chicken recipes for sure! Add a side of rice and vegetable for a delicious and complete meal.

Source: http://www.forkandspoonrecipes.com

 

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Ingredients

 

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In a small bowl add the brown sugar, soy sauce,

garlic, ginger, pepper and 1 Tbsp. of the oil.

 

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Stir to combine and until

the brown sugar dissolves.

 

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Cut the chicken into 2″ pieces (approximately).

Add the chicken and marinade to a large

Ziploc bag, coating both sides of the chicken

and removing as much air as possible. Place

in the refrigerator for 30 minutes to 3 hours.

 

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Heat a large skillet over medium

heat then add the remaining oil.

 

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Remove the chicken from the bag leaving

as much marinade in the bag as possible

and place the chicken into the hot skillet.

 

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Cook until brown on both sides and 165 degrees

inside the thickest piece, do not overcook. Remove

chicken to a dish and cover to keep warm .

 

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Place the marinade into the skillet and heat

to boiling. Whisk the marinade as it boils

to remove any brown bits from the skillet.

Continue to boil until it turns into a thick glaze.

 

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Remove skillet from the heat and place the

chicken into the skillet. Toss until all of

the chicken is coated with the glaze.

 

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Place chicken on a plate, garnish with sesame seeds

and/or sliced green onions (optional) and serve.

 

 

Ginger Soy Glazed Chicken

http://www.InDianesKitchen.com

0EEC4869-7375-4A33-8B5D-2E0B227353CD

Ingredients

  • 1/4 cup light brown sugar
  • 3 Tbsp. soy sauce
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh ginger, grated
  • Pepper to taste
  • 2 Tbsp. vegetable oil, divided
  • 2# chicken thighs, boneless & skinless

GARNISH-optional

  • 2 green onions, sliced
  • 1 Tbsp. sesame seeds

Directions

  1. In a small bowl add the brown sugar, soy sauce, garlic, ginger, pepper and 1 Tbsp. oil. Stir to combine and until the brown sugar is dissolved.
  2. Cut the chicken into 2″ pieces.
  3. Pour the marinade into a gallon Ziploc bag. Add the chicken and remove as much air as possible. Refrigerate for 30 minutes to 3 hours.
  4. Heat a large skillet over medium heat. Add the remaining oil.
  5. Remove chicken pieces from the marinade leaving as much marinade in the bag as possible, set aside the marinade.
  6. Place chicken pieces into the hot skillet and cook until brown on both sides and 165 degrees inside the thickest piece, do not overcook. Remove chicken to a dish and cover with foil to keep warm.
  7. Pour the marinade from the bag into the skillet. Heat to boiling and whisk as it cooks to remove any brown bits from the skillet. Continue to whisk and boil until it turns into a thick glaze.
  8. Remove the skillet from the heat and add the cooked chicken. Toss to coat all of the chicken with the glaze.
  9. Garnish with sesame seeds and sliced green onion if you would like, then serve.

http://www.InDianesKitchen.com

 

Categories: Chicken, Marinades/Gravy, Sauces

49 Comments »

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