You all know my husband eats chicken and right now he needs all the lean protein he can get. This dish is one of his favorties.

The marinade is the key to this tasty dish. While reducing it turns into a thick, sticky glaze that tastes incredible.

Feel free to replace the chicken with fresh veggies of your choice, thick rice noodles, or tofu. If using tofu make sure you have seared it on all sides so it does not break down while cooking.

Glazed  Soy Ginger Chicken

Ingredients:

For the Marinade:

1/2 cup brown sugar

6 Tbsps. Low Sodium Tamari or Soy Sauce

4 cloves garlic

2 Tbsps. fresh ginger, grated

2 Tbsps.. cooking oil

Freshly ground pepper

For the Chicken:

6-8 Boneless, skinless chicken thighs

1/2 Tbsp. oil

Chopped green onions to garnish

Directions:

Make the Marinade:

Combine minced garlic, grated ginger, brown sugar, tamari (soy sauce), freshly cracked pepper (about a dozen cracks on the pepper mill!) and oil. Place the chicken thighs in a shallow dish and add about 1/2 cup of the marinade, just enough to coat the thighs. You will want to use the smallest amount possible because the rest of the marinade is used to make the delicious glaze.  Marinade for 30 minutes, Set the rest of the marinade aside.

Cook the Chicken:

Heat a large skillet over medium heat. Add 1/2 Tbsp. cooking oil and swirl to coat the bottom of the skillet. Add the marinated chicken (discard the marinade)  to the skillet and cook until browned on both sides. If you are using 8 thighs you can do this in two batches. Removed browned chicken to a clean plate and set aside.

Pour the reserved marinade into the skillet and bring to a boil over medium heat.  Whisk the marinade as it boils and  scrape up the brown bits that have accumulated on the bottom of the skillet. Continue boiling and whisking until it turns into a thick glaze.

Reduce the heat and add the browned chicken back to the skillet. Cover the thighs with the glaze and let it cook on low for 10-15 minutes to ensure the chicken is cooked and warmed through.

Serve over rice and garnish with chopped scallions.

Enjoy!

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Glazed Soy Ginger Chicken (can be made Vegetarian)

Author: Gay Van Beek for Canterbury Cottage Designs

Ingredients

• Ingredients:
• For the Marinade:
• 1/2 cup brown sugar
• 6 Tbsps. Low Sodium Tamari or Soy Sauce
• 4 cloves garlic
• 2 Tbsps. fresh ginger grated
• 2 Tbsps.. cooking oil
• Freshly ground pepper
• For the Chicken:
• 6-8 Boneless skinless chicken thighs
• 1/2 Tbsp. oil
• Chopped green onions to garnish

Instructions

1. Make the Marinade:
2. Combine minced garlic, grated ginger, brown sugar, tamari (soy sauce), freshly cracked pepper (about a dozen cracks on the pepper mill!) and oil. Place the chicken thighs in a shallow dish and add about 1/2 cup of the marinade, just enough to coat the thighs. You will want to use the smallest amount possible because the rest of the marinade is used to make the delicious glaze. Marinade for 30 minutes, Set the rest of the marinade aside.
3. Cook the Chicken:
4. Heat a large skillet over medium heat. Add 1/2 Tbsp. cooking oil and swirl to coat the bottom of the skillet. Add the marinated chicken (discard the marinade) to the skillet and cook until browned on both sides. If you are using 8 thighs you can do this in two batches. Removed browned chicken to a clean plate and set aside.
5. Pour the reserved marinade into the skillet and bring to a boil over medium heat. Whisk the marinade as it boils and scrape up the brown bits that have accumulated on the bottom of the skillet. Continue boiling and whisking until it turns into a thick glaze.
6. Reduce the heat and add the browned chicken back to the skillet. Cover the thighs with the glaze and let it cook on low for 10-15 minutes to ensure the chicken is cooked and warmed through.
7. Serve over rice and garnish with chopped scallions.