Recipe by Maito
This is much adapted from a Ming Tsai duck recipe. It is delicious! Times are estimates (does not include time for marinating).
- 2 slices fresh ginger, minced
- 1 garlic clove, minced
- 1 scallion, sliced, divided use
- 1⁄4 cup soy sauce (I used reduced sodium)
- 2 tablespoons sake
- 1 tablespoon hoisin sauce
- 2 tablespoons brewed tea (very strong, I used decaff white and green)
- 2 teaspoons brown sugar
- 2 boneless skinless chicken breasts
- 1⁄2 tablespoon cornstarch, in
- 1 tablespoon cold water
Directions See How It's Made
- Combine ginger, garlic, half of scallion, soy sauce, sake, hoisin sauce and tea.
- Reserve at least half of this for your sauce, adding the brown sugar to it. Use other half to marinate chicken for at least an hour, in a ziploc bag in the frig (this cuts down on the amount of marinade needed).
- Remove chicken and barbecue (or bake) until cooked through.
- Pour reserved sauce into a small pot and bring to a boil. Add cornstarch and water mixture and cook for a couple minutes, until slightly thickened. Serve chicken topped with reserved scallions. I paired this with brown rice and cucumber salad, but any veggie would probably go great with it.