Asian Chicken- 3 variations

Asian Chicken

Variation 1: Karissa's concoction

3 boneless, skinless, chicken breast halves, cubed

1/4 c. soy sauce

1/8 c. brown sugar

3 heaping TL hoisin sauce

2 tsp. minced garlic

1/4-1/2 tsp. ginger

1/2 tsp. chives or fresh green onions

1/8-1/4 tsp. cayenne pepper

Mix marinade together. Add chicken and let sit in fridge or on counter while rice cooks. About 20-30 minutes. Remove chicken with a slotted spoon. Boil remaining sauce in a separate small saucepan while cooking chicken. Cook chicken in frying pan on med-high heat until almost cooked. Crank heat up to high and let the outside of the chicken brown and caramelize a bit.  Serve chicken over rice and drizzle with extra sauce. 

Variation 2: Mom's Teriyaki

1 c. soy sauce

1 c. sugar

2 T. rice wine

1 T. dehydrated onion

1/2 tsp. ginger

1 tsp. sesame oil

Mix together and add chicken. Marinate for 1 hour. Broil or grill chicken. Can be used for chicken breasts or cut up chicken. Best as chicken breasts grilled on an outdoor grill.

Variation 3: Our Best Bites Teriyaki

1/2 c. sugar

1/2 c. soy sauce

1/4 c. apple cider vinegar

1 clove garlic, minced

1/2 tsp. ginger

1/2 tsp. black pepper

1 TBL cornstarch

1 TBL cold water

Combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper in small saucepan. Bring to boil over med-high heat. While that's cooking, mix the cold water and cornstarch. When the soy sauce is boiling, whisk in the cornstarch mixture. Stir sauce until thickened and "clear." 

This is easily used as a dipping sauce or to baste on chicken while grilling or cooking. I highly recommend their cookbook! It's amazing. 

Any of these Asian Chicken recipes are delicious served with fresh sauteed veggies and steamed rice.