Oriental balsamic ginger chicken
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Balsamic vinegar |
| ¼ | cup | Light brown sugar; (packed) |
| ½ | tablespoon | Chopped fresh ginger |
| ¾ | pounds | Boneless skinless chicken breasts |
| Salt | ||
| Freshly ground black pepper | ||
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Cold water |
Directions
Mix vinegar, brown sugar and ginger. Remove fat from chicken; poke several holes in the meat. Marinate chicken in vinegar mixture for 15 minutes, turning once. Heat a nonstick skillet just large enough to hold the chicken in one layer. Remove chicken from marinade; reserve liquid. Brown chicken for 2 minutes on each side. Add remaining marinade to the pan; cook 4 to 5 minutes or until chicken is done. Remove chicken to a serving plate. Add salt and pepper to taste to sauce remaining in pan. Mix cornstarch in cold water. Add to sauce; bring to a simmer to thicken. Spoon sauce over chicken. Yield: 2 servings.
Recipe Source: St. Louis Post-Dispatch - 12-14-1998 Formatted for MasterCook by Susan Wolfe - swolfe1@...
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