He Cooks: Honey Ginger Chicken

Ingredients 

Per pound of chicken use (we eat about 2-3 pounds):

Marinade and reduction sauce

• 6 tb Soy Sauce
• 4 tb of Honey
• 4 tb non-alcoholic white wine
• 2 tb Ginger
• 2 tsp Fresh Garlic

To Experiment:
1 tb of Dijon Mustard
or
1 tb sriaccha sauce
or
Lime Juice

Garnish

• Cut green onions
• Sesame seeds

Steps

•  Cut the raw chicken into bite sized pieces
•  Mix the Marinade together and place in good sized bowl (wisk together until try components are well mixed)
•  Marinade the chicken in the bowl for about an hour.
• Once marinated, have a pan ready at medium high heat with a bit of oil and Sesame oil. When the chicken hits the pan, it needs to be already hot to give it a quick sear.
• Sear the chicken until brown. and then continue until the chicken is cooked through.
• Take all the chicken out of the pan, and pour the rest of the marinade into the pan. Lightly boil out some of the liquid turning the marinade into a reduction sauce. (until it is sticky)
•  Add the chicken back in and toss until the chicken is throughly coated.
•  Serve on top of white rice with a veggie.