Sweet and Spicy Chicken
This recipe is sure to please anyone whether served hot or cold. It can be served on a salad, or as a companion dish. It is also great for barbeque parties and potlucks because it is so easy to whip together.
Equipment
- Measuring cups
- Measuring Spoons
- Plastic storage bag
- Metal tongs
- Grill
- Cutting board
- Sharp knife
Ingredients
- 3 - 4 skinless boneless chicken breasts sliced into ½ to ¼ inch thick strips (The strips should be left to be the same width as the chicken breast)
- ½ cup gluten free soy sauce or liquid aminos
- 1/3 cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- 1 tablespoon Korean red pepper flakes
- 3 tablespoons minced garlic
- ½ teaspoon freshly grounded black pepper
Instructions
- Place all the marinade ingredients in a plastic storage bag and mix well together.
- Marinade chicken in the marinade inside the plastic storage bag for 20 minutes, or overnight. Make sure to remove any excess air from the bag. This will ensure that the chicken will absorb maximum flavor from the marinade. Grill for 10 to 13 minutes or until no longer pink. You can also broil in the oven on high for around the same amount of time.
- Serve with some stir-fried broccoli, and quinoa pilaf, or with some Autumn roasted veggies.