- Prep time
- 5 minutes, plus 1 hour marinating
- Cook time
- 10–15 minutes
- 4–6 servings
This chicken dish goes above and beyond with a tasty soy marinade and glaze.
- 2 boneless skinless chicken breasts, halved horizontally
- 4 ounces soy sauce
- 2 ounces rice wine vinegar
- ½ teaspoon chili paste
- 4 ounces mirin
- ½ teaspoon toasted sesame oil
- 1 ounce vegetable oil
- 2 tablespoons sugar
Lay the chicken in a single layer in a low-sided dish. Mix the soy sauce, vinegar, chili paste and mirin, and pour over the chicken. Marinate for 1 hour, turning chicken over after 30 minutes.
Heat a sauté pan over medium heat and add the vegetable oil. Remove the chicken from the marinade and sear both sides until brown. Add 4 ounces of the marinade to the pan along with the sugar and reduce to a glaze. Cook chicken until the internal temperature reaches 165°F. Remove from pan and slice before serving.