Ginger Soy Chicken

 

Oriental dishes take practice and patience to make. Never rush an Asian or oriental dish or you'll cry at the results, trust me on this, I've destroyed many a dish because I was in a hurry and didn't pay attention. So please be patient, read the recipe first, then again and again. Don't set a timer to be done by a certain time, be patient and enjoy the process. Now lets cook this dish together. 

Ginger Soy Glazed Chicken boasts a flavorful marinade made from fresh ginger, soy sauce, and a hint of sweetness. As it cooks, the marinade transforms into a sticky glaze that clings to the chicken, enhancing its taste and creating an irresistible caramelized finish. This dish is perfect for weeknight dinners or special occasions!

Ingredients

Marinade

1/8 cup brown sugar 

1-1/2 Tbsp soy sauce 

1 cloves garlic 

½ Tbsp fresh ginger, grated 

Freshly cracked pepper 

½ Tbsp cooking oil 

CHICKEN

4 boneless, skinless chicken thighs or you can use breast meat

1/4 Tbsp cooking oil 

GARNISHES

1 green onions 

1/2 tsp sesame seeds 

Instructions 

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 freshly 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).

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.

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber Analysis, a Master’s in Criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

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