Olympic Seoul Chicken

3 Sep

We just came back from a great vacation in Colorado springs, hence the lack of posting!
This chicken came out pretty good. The sauce was really tasty, but not enough flavor permeated the chicken. Next time I would cut the chicken into chunks before sautéing.

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Olympic Seoul Chicken
adapted from david lebovitz

¼ cup rice vinegar (unseasoned)
3 tablespoons soy sauce
2 tablespoons honey
1-inch piece fresh ginger, peeled and grated
2-3lb boneless skinless chicken breasts
10 cloves garlic, peeled and minced
1½ teaspoon chili powder
a handful of chopped green onions, including the dark green part

1. Mix together the vinegar, soy sauce, honey, and ginger.

2. Heat enough oil in a large skillet until it just covers the bottom. When it’s hot and shimmering, sauté the chicken breasts until well-browned on all sides, about 10 minutes.

3. Add the garlic and chili powder and cook for 2 more minutes, stirring constantly so the garlic doesn’t burn.

3. Pour in the vinegar mixture, cover, and simmer for 15 minutes, or until done. While the breasts are cooking, turn them a couple of times in the marinade.

4. Once they’re done, remove the cover, add the green onions, and cook for another minute or so, until the sauce is slightly thickened.

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