2/3 cup of low sodium soy sauce
1/4 cup of dark sesame oil
1 tsp Worcestershire sauce
2 tbsp brown sugar
1-2 tsp hot chili sauce
1 tbsp minced peeled fresh ginger
4 cloves of garlic, minced
3 green onions, sliced (divided)
2-4 boneless, skinless chicken breasts, trimmed of fat
Combine the soy sauce, sesame oil, worcestershire sauce, brown sugar, chili sauce, ginger, minced garlic, and green onion in a large zip lock bag, then add the chicken breasts.
Seal the bag and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.
Grill the chicken breasts for 3-4 minutes on each side. Remove from grill and Let stand 5 minutes before slicing.
Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut chicken into 1/4 inch thick slices and drizzle with sauce and the remaining green onions. Enjoy.
| Yield: | 2 servings | |||
| Prep Time: | 16 hr 0 mins | |||
| Cook Time: | 0 hr 15 mins | |||
| Ready In: | 0 hr 15 mins | |||
| Category: | Main Course | |||
| Main Ingredient: | Chicken | |||
| Cooking Method: | Frying |
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| Nationality: | Thailand | |||
| Recipe Tags: | chicken | asian chicken | soy chicken | soy |
