S
Ingredients
Original recipe makes 4 servings
2 tablespoon carnstarch
2 tablespoon water
1 cup low-sodium soy sauce
1/2 white sugar
1/4 cup mirin (Japanese sweet wine)
4 teaspoons fresh grated ginger
3 cloves garlic minced
1/4 teaspoon red pepper flakes
4 skinless,boneless chicken breast halves
1. Preheat oven 400 degrees F (200 degrees C.
2. Whisk cornstartch and water together in a small bowl until dissolved. Combine soy sauce,ginger, and red pepper flakes over a medium heat until mixture starts to simmer. Slowly whisk in cornstartch mixture.Bring to a boil; reduce heat to a medium-low, and simmer until thickened, stirring often, about 10 minutes.
3. Pat chicken dry with paper towels; arrange in baking dish. Pour sauce
over chicken breast coating all sides.
4. Bake chicken breasts in preheated oven until no longer pink in the center and juices run clear, 25 to 30 minutes. An instant- read thermometer inserted in the center should read 165 degrees F
(75 degrees C)
PREP 15 mins
COOK 35 mins
READY IN 50 mins
Original recipe makes 4 servings
2 tablespoon carnstarch
2 tablespoon water
1 cup low-sodium soy sauce
1/2 white sugar
1/4 cup mirin (Japanese sweet wine)
4 teaspoons fresh grated ginger
3 cloves garlic minced
1/4 teaspoon red pepper flakes
4 skinless,boneless chicken breast halves
1. Preheat oven 400 degrees F (200 degrees C.
2. Whisk cornstartch and water together in a small bowl until dissolved. Combine soy sauce,ginger, and red pepper flakes over a medium heat until mixture starts to simmer. Slowly whisk in cornstartch mixture.Bring to a boil; reduce heat to a medium-low, and simmer until thickened, stirring often, about 10 minutes.
3. Pat chicken dry with paper towels; arrange in baking dish. Pour sauce
over chicken breast coating all sides.
4. Bake chicken breasts in preheated oven until no longer pink in the center and juices run clear, 25 to 30 minutes. An instant- read thermometer inserted in the center should read 165 degrees F
(75 degrees C)
PREP 15 mins
COOK 35 mins
READY IN 50 mins