Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons grated fresh ginger
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup vegetable oil
Special equipment needed:
- Large resealable plastic bag
- Grill or grill pan
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, honey, ginger, rice vinegar, garlic, and red pepper flakes until well combined.
2. Place chicken breasts in a large resealable plastic bag and pour marinade over chicken. Seal bag and shake to coat chicken evenly. Marinate in the refrigerator for at least 2 hours or overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Remove chicken from marinade, discarding remaining marinade.
5. Brush chicken with vegetable oil and place on the grill. Cook for 6-8 minutes per side, or until chicken is cooked through and no longer pink in the center.
6. Remove chicken from grill and let rest for 5 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 15-20 minutes
Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 300
Fat per serving: 12g
Protein per serving: 35g
Carbohydrates per serving: 13g
Sugar per serving: 12g
Sodium per serving: 780mg
Substitutions for ingredients:
- Tamari or coconut aminos can be used in place of soy sauce.
- Maple syrup or agave nectar can be used in place of honey.
- Apple cider vinegar or white wine vinegar can be used in place of rice vinegar.
- Canola or olive oil can be used in place of vegetable oil.
Variations:
- Add sliced scallions or sesame seeds as a garnish.
- Substitute chicken thighs or pork chops for chicken breasts.
- Add sliced bell peppers or onions to the marinade for extra flavor.
Tips and tricks:
- Make sure to let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- Double the recipe and freeze half for a quick and easy meal later on.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place chicken in a microwave-safe dish and heat for 1-2 minutes, or until heated through.
Presentation ideas:
Serve sliced chicken on a bed of rice or quinoa with steamed vegetables on the side.
Garnishes:
Garnish with sliced scallions or sesame seeds.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Steamed broccoli
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grill grates with oil before cooking.
- If the chicken is not cooked through, continue cooking until the internal temperature reaches 165°F.
Food safety advice:
- Always marinate chicken in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
The combination of ginger and soy sauce is a classic flavor pairing in Asian cuisine.
Flavor profiles:
This dish has a sweet and savory flavor with a hint of spice from the red pepper flakes.
Serving suggestions:
Serve with steamed rice or quinoa and a side of vegetables for a complete meal.
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Region: Japanese