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Ingredients
- 2 lbs boneless, skinless chicken breasts, pounded evenly
- 3 cloves garlic, minced
- 1 Tbsp minced fresh ginger root
- 4 scallions, diced plus additional for garnish
- 1 Tbsp brown sugar
- 1 Tbsp GF soy sauce
- 1 Tbsp honey
- 2 tsp sesame oil
- 1 tsp kosher salt
- 2 Tbsp fresh cilantro
Ingredients
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Instructions
- Place all ingredients, except salt and cilantro, in a plastic bag and toss to combine. Refrigerate for at least 1 hour or up to 4 hours.
- Place a large cast iron skillet over high heat. When it is hot, add some canola oil or Pam Spray.
- Remove the chicken from the marinade and sprinkle with salt.
- Place chicken in the skillet one piece at a time, waiting about 30 seconds between additions. Cook until well browned and cooked through, about 5-7 minutes per side.
- Transfer the chicken to a platter and serve immediately. Garnish with cilantro leaves and additional scallions.
Recipe Notes
The chicken can be cut into fingerlike pieces, put on skewers, and grilled.
Serve with Peanut Sauce
