Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup sweet rice wine
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. In a mixing bowl, whisk together sweet rice wine, soy sauce, honey, rice vinegar, grated ginger, minced garlic, and red pepper flakes.
2. Add chicken breasts to the marinade and let it sit for at least 30 minutes or up to 2 hours.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Remove chicken from the marinade and season with salt and pepper.
5. Sear chicken in the skillet for 3-4 minutes on each side until browned.
6. Pour the remaining marinade into the skillet and bring it to a boil.
7. Reduce heat to low and let the chicken simmer in the sauce for 10-15 minutes until cooked through.
8. In a small bowl, whisk together cornstarch and water until smooth.
9. Add the cornstarch mixture to the skillet and stir until the sauce thickens.
10. Serve the chicken with the sweet rice wine glaze on top.
Time:
Preparation time: 40 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat for searing chicken
Low heat for simmering chicken in the sauce
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 23g
Protein: 32g
Substitutions for ingredients:
- Sweet rice wine can be substituted with regular rice wine or sherry.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced onions and bell peppers to the skillet for a more colorful and flavorful dish.
- Use bone-in chicken thighs instead of chicken breasts for a juicier and more tender meat.
- Add a tablespoon of sesame oil to the marinade for a nutty flavor.
Tips and tricks:
- Make sure to pat the chicken dry with paper towels before searing to ensure a crispy crust.
- Let the chicken rest for a few minutes before slicing to retain its juices.
- Double the recipe and freeze the leftovers for a quick and easy meal later on.
Storage instructions:
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chicken in the microwave or oven until heated through.
Presentation ideas:
Serve the chicken on a bed of steamed rice and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds
Pairings:
Steamed rice, stir-fried vegetables, or a side salad
Suggested side dishes:
Stir-fried bok choy, roasted broccoli, or cucumber salad
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch and water mixture until desired thickness is achieved.
- If the chicken is not cooked through, let it simmer in the sauce for a few more minutes until fully cooked.
Food safety advice:
- Make sure to marinate the chicken in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Food history:
Sweet rice wine is a traditional ingredient in Chinese cuisine and is commonly used in marinades and sauces.
Flavor profiles:
Sweet, savory, tangy, and slightly spicy
Serving suggestions:
Serve hot and enjoy as a main dish.
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