Ingredients:1/2 cup balsamic vinegar
1/2 cup low sodium soy sauce
1/2 cup chicken broth
1/4 cup sugar
1/4 cup brown sugar
3 tbsp. honey
3 garlic cloves, minced
2 tbsp. grated fresh ginger root
1/8 teaspoon pepper
2 lbs. boneless, skinless chicken breasts
Combine all ingredients except the chicken in a shallow baking dish and stir until sugars dissolve. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hours. When ready to eat, transfer the chicken and marinade to a large heavy nonstick skillet. Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 8-13 minutes, stirring each piece occasionally.
Check the breasts for doneness (160 degrees F on an instant read thermometer) and remove to a shallow pan as they test done. Cover the cooked chicken and place in warm oven to keep warm.
Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring occasionally at first, then stirring constantly as the mixture starts to thicken, about 4-7 minutes total. Return chicken to the skillet, coat it with the sauce, and serve sticky chicken immediately - with lots of hot cooked rice!
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.