https://www.copymethat.com/r/UZqh3W1an/soy-glazed-chicken-breasts-with-pickled-/
137300204
CP7jWAk
UZqh3W1an
2024-05-15 00:24:50
Soy-Glazed Chicken Breasts with Pickled Cucumbers
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use this marinade on chicken thighs for a far tastier meal.
I made this recipe as written and the garlic/coriander were completely scorched by the time the chicken was browned (step 3). Most recipes recommend 30-60 seconds for garlic before it becomes burnt and bitter-- 6 minutes on medium high heat as written here would burn the aromatics on even on the most conservative of "medium high" heats. Next time I will strain the garlic and coriander seeds out of the oil before adding chicken, and add them back in prior to step 4.
I made this recipe as written and the garlic/coriander were completely scorched by the time the chicken was browned (step 3). Most recipes recommend 30-60 seconds for garlic before it becomes burnt and bitter-- 6 minutes on medium high heat as written here would burn the aromatics on even on the most conservative of "medium high" heats. Next time I will strain the garlic and coriander seeds out of the oil before adding chicken, and add them back in prior to step 4.
Ingredients
- 1 English cucumber, thinly sliced
- 1 shallot, peeled, halved and thinly sliced lengthwise
- ¼ cup rice vinegar
- Kosher salt and black pepper
- ¼ cup low-sodium soy sauce or tamari
- 2 tablespoons honey or maple syrup
- 4 boneless, skinless chicken breasts (1½ to 2 pounds)
- 2 tablespoons vegetable oil
- 2 garlic cloves, smashed
- 1 teaspoon coriander seeds, roughly smashed with the side of a heavy knife
- Cilantro leaves and tender stems, for serving
- Steamed rice, for serving
Steps
Directions at cooking.nytimes.com
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