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Garlic Soy Chicken

Source of Recipe


Gourmet, February 1996






List of Ingredients



• 1/4 cup soy sauce
  
• 1/4 cup medium-dry sherry
  
• 2 Tbsp firmly packed brown sugar
  
• 2 large cloves garlic, minced
  
• 1 Tbsp grated, peeled fresh ginger root
  
• 1 whole skinless, boneless chicken breast (about 3/4-lb.), halved
  
• Accompaniment: Sesame vegetables (recipe follows)
  






Instructions



1. In a small bowl, combine soy sauce, sherry, brown sugar, garlic, ginger root, salt and pepper to taste; stir until sugar is dissolved. Gently pound chicken between 2 sheets of plastic wrap until about 1/4-inch thick. In a large sealable plastic bag, marinate chicken in soy sauce mixture, turning occasionally, about 25 minutes.
   
   
2. In a heavy skillet, heat oil over moderate heat until hot but not smoking. Remove chicken from marinade, letting excess drip off and reserving marinade, and cook until browned and cooked through, 3 to 4 minutes on each side. Transfer the chicken to a plate and keep warm.
   
   
3. Pour reserved marinade through a sieve into skillet and boil until reduced to about 2 tablespoons. Drizzle chicken with sauce and serve with Sesame Vegetables.
   
   Serves 2
   
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   SESAME VEGETABLES
   
   1 Tbsp vegetable oil
   1 medium red bell pepper, cut into thin strips
   4 ounces white mushrooms, trimmed and quartered
   4 scallions, root end and dark green parts discarded, cut crosswise into 1-1/2-inch pieces
   1 pinch dried hot red pepper flakes
   1 tsp Asian sesame oil, or to taste
   
   In a heavy skillet, heat vegetable oil over moderate heat until hot but not smoking. Cook bell pepper, mushrooms, scallions and red pepper flakes, stirring, until the vegetables are golden and cooked through, about 5 minutes. Toss vegetables with sesame oil and salt and pepper to taste. (Serves 2)