3 tablespoons soy sauce
2 tablespoons brown sugar
3/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper (or crushed red pepper)
2 large cloves garlic, minced
2 teaspoons vinegar (any kind)
1 1/4 pound boneless, skinless chicken breast, cut into serving pieces
1 tablespoon vegetable oil
1 teaspoon dark sesame oil, optional
Combine soy sauce, sugar, ginger, cayenne, garlic and vinegar in a zipper-style bag, and swish them around to dissolve sugar. Add the chicken. If you have time, refrigerate eight to 24 hours. If not, marinate at room temperature for 10 to 30 minutes.
Heat vegetable oil in a wide skillet over medium-high heat. Shake excess marinade from chicken, and place the pieces in the skillet. Reduce heat to medium, and cook about three minutes. The sugar in the marinade burns easily, so turn the chicken pieces over when they get a nice brown color on them. Cook on the second side for about three minutes more.
Add marinade to skillet with one-fourth cup water, and reduce heat to medium-low. Allow the chicken pieces to simmer about 10 minutes, or until just cooked through. Remove chicken to plates or platter. Stir the sesame oil into the sauce in the pan, then spoon over chicken and rice or couscous. Serve with sugar snap peas.
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reviews & comments
August 6, 2014
I marinated the chicken cut in stir-fry strips instead of the implied larger pieces. I then dumped the whole mixture into my wok and stir fried it. Stirred in green onion, water chestnuts, and bamboo shoots. Served over steamed rice with some chinese noodles on top. Delicious!
April 18, 2011
this was very good, accidently added some cinnamon sugar and was still very good.