Ina’s balSOYmic chicken
Yes, I'm calling this balsoymic chicken. I saw a recipe somewhere that put soy and balsamic vinegar together, so I decided to incorporate balsamic vinegar into my soy-garlic-honey trifecta (see bulgogi recipe). And let me tell you... there was magic. Magic had happened.
Take a look at a video of this recipe. More peanut, dairy and egg-free recipes, tips and videos on my Instagram, The Asian Allergy Mom.
The chicken turned out so incredibly moist, and the flavor was just so deep and profound. Let's get right into it.
Ingredients:
1/2 cup soy sauce (tamari for wheat-free)
1/4 cup water
3 TBS honey or brown/white sugar
3 TBS balsamic glaze or balsamic vinegar
5 cloves garlic, minced
1.5-2 lbs boneless skinless chicken thighs, trimmed & cut into "strips"
1.5 TBS neutral oil
Directions:
In a large bowl, combine soy sauce, water, honey (or sugar), balsamic, garlic. Stir to combine.
Add chicken and submerge. Cover and marinate in refrigerator for 30 minutes up to a few hours.
On a paper-towel lined surface, dry off chicken thighs.
Heat non-stick pan on medium heat, add oil.
Add chicken thighs in one layer, with space between. Cook until brown on each side, a few minutes. Cook in batches if necessary. Beware the splatter. I use a 12-inch FryWall splatter guard.
Pro-tip: You’ll likely get some liquid in the pan as you cook, which will prevent your chicken from browning properly. I like to fold up two paper towels and, using my tongs, carefully sop up some of the liquid.
Serve with rice and sliced scallion.
Allergens: soy
Substitute tamari for soy sauce to make this gluten-free
Substitute coconut aminos for soy sauce to make this soy-free
