The flavors really come together the longer you marinade the chicken. I recommend at least 8 hours or overnight.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Servings: 4servings
Author: Sam
Ingredients
Chicken Marinade:
1poundbonelessskinless chicken breasts
1/3cuplow sodium soy sauce
3tablespoonswhite cooking wine
1tablespoonsugar
1clovegarlicminced
1/4teaspoonpowdered ginger
1tablespoonolive oil
Optional Toppings:
1cupshredded cheddar or jack cheese
1cupsliced bell peppersauteed in a little olive oil
1/4cupsour cream
1cupshredded lettuce
Serve over Sticky Rice
Instructions
Slice chicken breasts in half, so that you have 2 thinner cutlets. Combine soy sauce, wine, sugar, garlic, ginger and olive oil. Pour over chicken and let set in the refrigerator for 4 hours and up to 24 hours.
While the rice is cooking, cook the chicken. It's delicious on the grill, but you can also cook in a skillet over medium heat with a little bit of olive oil until cooked through, about 10 minutes (about 5 minutes per side, depending on how thick your chicken is)
Assemble rice bowls, start with a good helping of the cooked rice and top with a sliced chicken breast. Add additional toppings as desired: shredded cheese, sauteed bell pepper, sour cream and lettuce are some of my favorites.
Notes
I serve this with my Sticky Rice.I've subbed low sodium chicken broth for the cooking wine and it turned out fine. Chicken marinade is adapted from a recipe my mom made while I was growing up.