Easy Asian Chicken
Created by Down to Earth Markets Chef Karen Symington Mundell• Course: Meat, Poultry Seafood Entrees • Season(s): Spring, Summer, Fall, Winter
Ingredients
- 2 boneless, skinless chicken breasts or skinless thighs
- 1 cup soy sauce (regular or reduced sodium)
- 1/4 cup rice wine vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon mirin (may substitute 1/2 teaspoon brown sugar)
- 1 scallion, diced
- 1 teaspoon garlic powder
- vegetable oil
- 1/2 cup authentic duck sauce or apricot preserves
Instructions
In a shallow bowl, combine soy sauce, vinegar, sesame oil, mirin, scallion, and garlic powder. Whisk well. If chicken breasts are very thick, pound with a meat mallet. Lay chicken in bowl, spooning marinade over top. Refrigerate 30-45 minutes, turning once.
In a skillet, heat enough oil to lightly coat the bottom. Cook chicken on medium heat to brown on both sides, then on low until cooked through to internal temperature of 180 degrees F. In microwave or small saucepan, warm the duck sauce and brush over chicken. Serve garnished with additional scallion, if desired.