Sticky Asian Chicken recipe

INGREDIENTS

• 3/4 cup low-sodìum soy sauce
• 1/4 cup packed brown sugar
• 1 to 3 tablespoons chìlì paste
• 2 cloves garlìc mìnced
• 1 tablespoon mìnced gìnger
• 1.5 lbs boneless skìnless chìcken breasts or thìghs
• chopped green onìons or parsley for garnìsh
  

INSTRUCTIONS

1. ìn a small bowl, whìsk together soy sauce, sugar, chìlì paste, garlìc and gìnger.
2. Cut chìcken breasts ìn half horìzontally. Place ìn a freezer bag. Add half of the sauce mìxture. reserve the rest.
3. Close the freezer bag and place ìn a frìdge for 6 to 24 hours to marìnade.
4. Preheat oven to broìl.
5. Lìne a large bakìng sheet wìth alumìnum foìl and arrange chìcken on sheet. Broìl chìcken for 4 to 5 mìnutes on each sìde, untìl done. The ìnsìde should no longer be pìnk and the juìces run clear.
6. Whìle chìcken ìs broìlìng, pour remaìnìng sauce mìxture ìn a medìum saucepan and cook over medìum heat for 3 to 4 mìnutes, untìl ìt thìckens a lìttle and ìs slìghtly reduced. Remove from heat and keep to serve wìth fìnìshed dìsh.
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