INGREDIENTS:
- ⅓ cup / 80 ml organic wheat-free soy sauce (or coconut aminos)
- 4 tablespoons mirin (if you can’t find mirin use white wine)
- 4 tablespoons rice vinegar
- 6 tablespoons raw coconut palm sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 cup / 250 ml beer
- 1 teaspoon olive oil
INSTRUCTIONS:
- In a large bowl combine all marinade ingredients and mix until sugar dissolves. Add chicken chunks and marinate for at least 30 minutes (marinate overnight for fullest flavor).
- Lift chicken from marinade and set aside (if you want, you can skewer chicken onto bamboo sticks that have been soaked in water for 5 minutes.)
- Pour marinade into a medium saucepan and bring to a boil over medium-high heat. Reduce to a simmer, and let reduce to about 1 cup, stirring occasionally.
- Heat one tablespoon of olive oil in a large skillet or wok over medium-high heat. Add chicken and cook for about 8 to 10 minutes. Add reduced marinade and cook for further 3 minutes until chicken is glazed and cooked through.
Source: The Iron You
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