Soy Sake Chicken with Ginger
I hijacked and changed some (or a lot depending on how you look at it) things from Love and Olive Oil's post. You can click the link for the original or keep reading for my version. Sorry no picture this time. But I promise that if you use the marinade it is a very nice tasting dish.
1 1/2 lb chicken breasts diced
2 green onions, chopped
4 tablespoons olive oil for marinade
2 tablespoons unseasoned rice vinegar
2 tablespoons sake or dry Sherry
1 tablespoon golden brown sugar
3 garlic cloves, chopped
3 tbsp soy sauce
1 tbsp ginger
cooked rice
Combine ingredients in bowl and whisk, add chicken. Refrigerate for at least 30 minutes.
Drain marinade from chicken into small saucepan; bring to boil.
Heat evoo in heavy large skillet over medium-high heat. Add chicken; sauté until cooked through, about 4 minutes. Mound rice in center of plates. Arrange chicken around rice; drizzle with marinade.
1 1/2 lb chicken breasts diced
2 green onions, chopped
4 tablespoons olive oil for marinade
2 tablespoons unseasoned rice vinegar
2 tablespoons sake or dry Sherry
1 tablespoon golden brown sugar
3 garlic cloves, chopped
3 tbsp soy sauce
1 tbsp ginger
cooked rice
Combine ingredients in bowl and whisk, add chicken. Refrigerate for at least 30 minutes.
Drain marinade from chicken into small saucepan; bring to boil.
Heat evoo in heavy large skillet over medium-high heat. Add chicken; sauté until cooked through, about 4 minutes. Mound rice in center of plates. Arrange chicken around rice; drizzle with marinade.
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