I love Asian flavors; I love mixing and matching them and creating my own recipes. This soy-garlic-green onion-ginger chicken was created on a pantry-raid. I had some chicken thighs in the fridge and threw some things together into a bowl. The flavors are pretty subtle and the marinade is cooked down and turned into a glaze for the chicken at the end. I suggest serving this chicken with some jasmine rice or some sautéed snow peas and carrots on the side.
I had leftovers the next day, so I chopped up the chicken and tossed it with some greens, red onions, peppers, bean sprouts and sesame vinaigrette. It was light and satisfying and yummy.
4 boneless, skinless chicken breasts or thighs
1/2 cup orange juice
1/3 cup soy sauce
2 cloves garlic, minced
1 green onion, chopped
2 teaspoons ginger, minced
2 tablespoons canola oil
1 1/2 tablespoons honey
1 teaspoon hot chili oil (or a couple of splashes of hot sauce to taste)
- Mix all ingredients except chicken in a non-reactive bowl. Taste and adjust flavors to your liking. Add chicken and let sit at room temperature for 30-45 minutes.
- Heat up a grill pan or skillet on medium heat. Cook chicken until no longer pink in the middle, about 5-7 minutes per side.
- While cooking the chicken, bring the marinade to a boil in a sauce pan and reduce heat to simmer for 8-10 minutes until reduced into a glaze. Taste and adjust flavors. Serve over chicken.