Kids will love swapping forks for skewers to build their own kebab bites. The sweet-savory glazed chicken is perfect served with basmati rice and crisp steamed veggies.
3 1/2 tablespoons lower-sodium soy sauce
2 tablespoons mirin
2 tablespoons sake
1 tablespoon canola oil
1 tablespoon brown sugar
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
8 green onions, cut into 1-inch pieces
2 teaspoons toasted sesame seeds
Est. added sugars 5g
How to Make It
Preheat broiler to high. Line a jelly-roll pan with aluminum foil; lightly coat with cooking spray.
Combine soy, mirin, sake, oil, brown sugar, ginger, and garlic in a saucepan over medium-high heat; bring to a simmer. Reduce heat; cook 5 minutes or until thickened. Place chicken in a bowl. Pour soy sauce mixture over top; toss. Add green onions; toss. Spread mixture in an even layer on prepared pan.
Broil chicken 4 to 5 minutes; turn chicken. Broil 4 to 5 minutes or until chicken is done. Transfer to a serving platter. Sprinkle evenly with sesame seeds, and serve with toothpicks or skewers.
I didn't reduce the sauce as thick as molasses and glad I didn't. I used it with Thai Noodles, broccoli and bok choy. Very flavorful for us. I did use a heaping teaspoon of brown sugar and subbed the a sake for plum wine. Very fast and easy, I plan on making again soon.
I agree with FayeAmira. You need to boil this sauce down to thick or it will thin out with the chicken juice when it broils. I'm glad I reserved half of the sauce, which wasn't much, and kept boiling it down to almost a molasses stage. The chicken cooks fast ( a real plus for a weeknight meal). I removed the chicken and tossed with the glaze. I'm glad I did or this would have been a very very bland dish. My recommendation for another test would be double the sauce. Use half to marinate the chicken overnight and broil with. Boil the second half to a molasses stage and toss with the chicken/sesame/onion broiled mixture. We served over leftover brown rice and peas. Also, I used dry sherry instead of sake. The sauce is great though. You just need to adjust how you manage it. I'm not sure how this got staff raves unless it was the fact it in easy peasy, just rather bland if you don't layer the sauce somehow. I am willing to give it a try. You might even consider putting 1/2 the sauce on the chicken and then freeze it and have it ready to go.
Good recipe that received thumbs up from the family. I used dry sherry since I did not have sake. The brown sugar should say "packed". I measured loose and had to add more to the sauce. And when they say simmer until the sauce is thick, they mean thick. Not just slightly thickened. Otherwise it gets too thinned out from the liquid released by the chicken. I added the scallion whites to the chicken at the beginning of cooking, but added the scallion greens halfway through cooking. Glad I did because my current oven has a very hot broiler. Five minutes was plenty of time for those scallion greens. I doubled the recipe and had no problems. My large sheet pan was large enough for everything to be in a single layer. Only thing I would change is to decrease the oil by a little bit; maybe a teaspoon less.
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