The Times - Serving Waitsburg, Dayton and the Touchet Valley

I saw a similar recipe on Facebook and thought I saved it, but I guess not. So I Googled the recipe, only to find out there are many versions. This one was the closest to what I remembered.

It turned out yummy and quick, but I didn't follow it exactly. I realized just recently, that cutting a raw chicken breast into bite sizes, then cooking it goes a lot faster than cooking a whole chicken breast, then cutting it up. I know! Sad isn't it?!

MARINADE:

¼ C. brown sugar

3 Tbsp soy sauce

2 cloves garlic

1 Tbsp fresh ginger, grated

Fresh cracked pepper

Tbsp cooking oil

8 chicken skinless, boneless thighs

DIRECTIONS:

Mince garlic and grate fresh ginger using a fine-holed cheese grater. In a small bowl, stir together the brown sugar, soy sauce, garlic, ginger, about 15 crank of a pepper mill for fresh pepper, and cooking oil. Place chicken in a shallow dish or gallon plastic bag. Pour marinade over chicken and let sit for at least 30 minutes or up to a day.

When ready to cook, heat frying pan with about ½ Tbsp oil, cook half of the chicken until well browned, and cooked thru, remove and continue cooking the rest of the chicken. Put chicken on a plate and pour left over marinade into the skillet. Bring to a boil. Whisk the marinade as it boils to dissolve any browned bits from the skillet. Let it continue to boil until it reduces to a thick glaze. Turn the heat off, add the cooked chicken back to the skillet, and dredge it in the thick glaze. Garnish with sliced green onions and sesame seeds if desired.

**It is safe to cook used marinade as long as they come to a full boil, according to the FDA food safety guidelines. This thoroughly cooks the marinade, just like the raw chicken that was in it, to kill the bacteria. The used marinade should be cooked immediately and should not be stored uncooked for later use. If concerned, double the marinade and use half for the chicken and reduce the other half in a small sauce pan before brushing it onto the chicken.

Serve over cooked long grain rice.

MY NOTES: I totally did not do it this way and made it quickly. I had thawed out two large chicken breasts. We have a huge sack that looks like a survivor's bag of chicken breasts. While the rice cooked, (1 cup rice to 2 cups water and a little butter and salt), I cut up the chicken and got it cooked. I made the marinade but added a little more sugar and soy sauce. It was the first time I had bought fresh ginger, available locally, and grated it. I didn't measure it, but I'm sure it was a bit more than a tablespoon. I didn't have fresh garlic so threw in some dried minced garlic. I mixed it all and added it to the chicken in the pan. It cooked down nicely and quickly, so keep an eye on it. Another similar recipe added broccoli so that's a thought.

The green onions and sesame seeds would make a nice garnish, but I didn't have them, which is why I didn't put in my picture.

Use all the precautions one needs to for handling raw chicken, please.

ENJOY!