Ingredients
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2 slices fresh ginger, minced
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1/4 cup soy sauce (I used reduced sodium)
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2 tablespoons sake
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1 tablespoon hoisin sauce
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2 tablespoons brewed tea (very strong, I used decaff white and green)
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2 teaspoons brown sugar
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2 boneless skinless chicken breasts
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1/2 tablespoon cornstarch, in
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1 tablespoon cold water
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1 garlic clove, minced
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1 scallion, sliced, divided use
Instructions
- Combine ginger, garlic, half of scallion, soy sauce, sake, hoisin sauce and tea.
- Reserve at least half of this for your sauce, adding the brown sugar to it. Use other half to marinate chicken for at least an hour, in a ziploc bag in the frig (this cuts down on the amount of marinade needed).
- Remove chicken and barbecue (or bake) until cooked through.
- Pour reserved sauce into a small pot and bring to a boil. Add cornstarch and water mixture and cook for a couple minutes, until slightly thickened. Serve chicken topped with reserved scallions. I paired this with brown rice and cucumber salad, but any veggie would probably go great with it.