Recipe: Pan-Cooked Chicken Breasts with Ginger and Soy

PAN-COOKED CHICKEN BREASTS WITH GINGER AND SOY

1 tablespoon soy sauce
2 tablespoons water
1/2 teaspoon sugar
1 teaspoon peeled and grated or finely chopped fresh ginger
1 garlic clove, peeled and minced or pressed
1 tablespoon dry sherry
1 tablespoon dark sesame oil
2 whole chicken breasts, split, boned and skinned; or 4 half breasts
FOR SERVING:
Chopped scallions, chives or cilantro
steamed green vegetable such as broccoli or green beans
steamed potatoes, rice or pasta

Stir together the soy sauce, water, sugar, ginger, garlic, sherry and sesame oil. Toss with the chicken breasts in the bowl and marinate for 15-30 minutes at room temperature (any longer than that, put the chicken in the refrigerator). Turn chicken at least once while you prepare the rest of your dinner.

Heat the skillet or grill pan over medium-high heat. Drop a bit of water on the skillet; if it sizzles away at once, the skillet is hot enough. Toss the chicken breasts once more so that they're well-coated with the marinade and add to the skillet. Cook the chicken breasts until golden, 3-5 minutes per side. Check one breast to make sure that it is cooked all the way through (it should no longer be pink in the middle).

Remove from the heat and serve hot, with chopped scallions, chives or cilantro sprinkled over the top. Serve with a steamed green vegetable such as broccoli or green beans, plus steamed potatoes, rice or pasta.

Servings: 4
Source: Light Basics Cookbook by Martha Rose Shulman