Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup rice vinegar
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. In a small bowl, whisk together rice vinegar, soy sauce, brown sugar, garlic, ginger, and red pepper flakes until sugar is dissolved.
2. In a separate small bowl, mix cornstarch and water until smooth.
3. Season chicken breasts with salt and pepper.
4. Heat vegetable oil in a large skillet or wok over medium-high heat.
5. Add chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through.
6. Remove chicken from skillet and set aside.
7. Pour the rice vinegar and soy sauce mixture into the skillet and bring to a boil.
8. Add the cornstarch mixture and stir until the sauce thickens.
9. Return the chicken to the skillet and coat with the sauce.
10. Serve hot with your choice of sides.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 290
Fat: 8g
Carbohydrates: 13g
Protein: 40g
Sodium: 1880mg
Sugar: 10g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Brown sugar can be substituted with honey or maple syrup.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add vegetables such as broccoli, bell peppers, or onions to the skillet for a complete meal.
- Use the sauce as a marinade for the chicken before cooking.
- Add sesame oil for a nutty flavor.
Tips and tricks:
- Make sure to season the chicken with salt and pepper before cooking for added flavor.
- Do not overcrowd the skillet when cooking the chicken to ensure even cooking.
- Use tongs to flip the chicken to avoid piercing the meat and losing juices.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken on a bed of rice or noodles and garnish with chopped green onions or sesame seeds.
Garnishes:
Chopped green onions or sesame seeds.
Pairings:
Serve with steamed vegetables or a side salad.
Suggested side dishes:
Steamed rice, quinoa, or noodles.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the chicken is not cooked through, continue cooking until the internal temperature reaches 165°F.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Rice vinegar and soy sauce are common ingredients in Asian cuisine and have been used for centuries in cooking.
Flavor profiles:
Salty, sweet, tangy, and savory.
Serving suggestions:
Serve hot with your choice of sides.
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Region: Japanese