Sauteed Chicken Breasts With Soy Glaze |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This is a fabulously easy recipe. I adapted it from Mark Bittman's How to Cook Everything. The recipe calls for marinated chicken thighs. I made the recipe faster using chopped chicken breasts and not marinating. I think marinating would add to the taste, but not measurably. The sauce might be improved by adding some cornstarch to thicken it. I didn't mind a thin sauce. Ingredients:
1/2 cup soy sauce (low-sodium recommended) |
1/3 cup water |
1/4 cup mirin (sweet rice wine) |
1 teaspoon minced fresh ginger |
1 lb boneless skinless chicken breast, chopped |
1 tablespoon olive oil |
Directions:
1. Cook the chicken in oil in a large skillet until done.
2. Remove from the pan and turn the heat to medium-low.
3. Mix the first four ingredients.
4. Add to skillet and let bubble for 1 to 2 minutes.
5. Return the chicken to the skillet, turn the heat to high, and cook, stirring frequently, until much of the liquid has evaporated.
|
|