Oriental balsamic ginger chicken
2 servings
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 |
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@...
Converted by MM_Buster v2.0l.
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