Prep 15 mins
Cook 15 mins
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
- 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.
Delicious! Unusual! Fast! Yeah! My kind of meal! I used green tea and served with some stir fried veggies. Thanks, Maito! Made for PRMR.
We enjoyed this, I doubled the recipe very successfully, and served it over steamed rice. I did cut the chicken into bite size pieces, preferring to serve it that way. Lacking sake, I used dry sherry instead. I used rooibos tea for the tea, and I added some vegetables, namely one zucchini, cut into batons, a red pepper, finely sliced, and an onion, ditto. I added the onion with the chicken, cooked in my wok, and added the other vegetables a few minutes later, to retain their crispness. Good flavour and generous quantities, I had enough left for lunch today and I assure you, just as yum!! Thanks, Maito!
This was easy and very tasty. The chicken came out very moist (I used chicken thighs). I made sure to use very little of the mixture for the marinade and therefore had enough sauce. This would also be terrific as a stir fry. Just slice chicken and add onions, peppers, etc. once the chicken is cooked. Pour the sauce over, stir, and heat through. Made for PRMR.