Brown rice and roasted green vegetables make great sides with this chicken dish. If you’re worried about cooking with the marinade from the chicken, you can use half of it to marinate the chicken and the other half to make the glaze later – just refrigerate the marinade you plan to use for the glaze until you’re ready to cook.
Ginger-Soy Glazed Chicken
Makes 4 servings
1/3 cup brown sugar
1/2 cup soy sauce
4 cloves garlic, minced
1 tsp ground ginger
1/2 tsp ground black pepper
1 tsp sesame oil
2 lb. boneless skinless chicken thighs (about 8 pieces)
1 tbsp vegetable oil
1 tbsp sesame seeds (for garnish)
2 green onions (optional, for garnish)
Combine marinade ingredients. Pour over chicken in a shallow dish or ziplock bag, and marinate at least 1 hour or up to a day in the refrigerator (see note).
Heat a large skillet over high heat. Add vegetable oil, turn the heat down to medium, and add chicken pieces to pan, reserving marinade. Don’t crowd the chicken; you can cook this in shifts if needed. Cook chicken until browned on both sides and cooked through, then remove to plate.
When all the chicken has been cooked, pour the reserved marinade into the pan and bring it to a boil, occasionally scraping the bottom of the pan. Continue boiling it until it cooks down into a thick glaze. Remove from heat and return the chicken to the pan, turning each piece to coat in the glaze. Top with sesame seeds and green onions.
NOTE: Speed up meal prep by freezing chicken in the marinade, then simply defrost and cook as instructed above.
Copyright 2021 Barb Szyszkiewicz
Photos copyright 2021 Barb Szyszkiewicz for Cook and Count. All rights reserved.