Monday, March 11, 2013

Baked Soy Ginger Chicken

Baked Soy Ginger Chicken with Rice & Steamed Baby CarrotsI haven't had this in a long long time. It's fairly quick and super easy. Make rice in rice cooker, bake chicken and steam veggies while everything else cooks. Perfect for when you gotta bathe a toddler and have dinner on the table ASAP!

Baked Ginger Soy Chicken
(serves 2)

  • 4 bone in chicken thighs
  • 1/3 cup soy sauce
  • 1/3 cup mirin
  • 2 Tbsp sugar
  • 2 Tbsp ginger, grated

Baked Soy Ginger ChickenDirections:
  1. Place everything in a large Ziploc bag, squeezing out all the air before zipping up. Massage and marinade for 6 hours or overnight.
  2. Preheat oven to 375F.
  3. Place chicken thighs, skin side up, on a foil/parchment paper lined baking tray.
  4. Bake for 35 minutes. Place aluminum foil on top of chicken thighs if they start to burn.
  5. Pour marinade in a small sauce pan and simmer on medium low heat until sauce boils.
  6. Serve chicken on rice with sauce drizzled over chicken and a side of steamed veggies.

I experimented by putting a little more sugar in while simmering and accidentally ended up burning it. Teeheehee. Oh well. Lesson learned. I think I might just leave it as is or use a cornstarch slurry to thicken it up next time.

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