4 tablespoons rice wine vinegar
2 tablespoons butter
2 tablespoons hoisin sauce
2 tablespoons brown sugar
1 tablespoon ground ginger
1 tablespoon soy sauce
1 teaspoon corn starch
1 teaspoon sriracha
1 teaspoon red pepper flakes
1 Tablespoon Thinly Shaved Red Bell Pepper *optional*
1 pound chicken breasts or thighs, pounded thin or butterflied
In a small saucepan, combine all of the ingredients, except the chicken breast. Whisk gently over low heat to and cook for about 10 minutes, stirring often. As it cooks, the sauce with thicken up.
Preheat a grill or oven to 400 degrees.
Season the chicken lightly with a dash of salt and pepper and place on hot grill. Apply a layer of sauce over the chicken.Cook about 4 minutes, flip, brush with additional sauce. Reduce the heat and continue grilling until chicken is done.
This dish can also be prepared in the oven, simply place the chicken in a casserole dish, apply a layer of sauce, bake for 15 minutes or so and then flip and apply another layer of sauce. Bake until chicken is done.
Serve over a bed of steamed rice with wilted Asian greens that have been simmered in garlic, ginger and coconut milk.
© Can Stock Photo Inc. / robynmac