This is my version of an Epicurious recipe-
I substituted Guiness for sherry......
and I used chicken thighs not chicken breasts...
much tastier part of the chicken.
Both Russell and I enjoyed this meal=we were so taken with
the tasty chicken that I totally forgot to snap a photo..,,
guess you'll just have to use your imagination!
Guiness Ginger Garlic Chicken
1/2 cup soy sauce
1/2 cup Guiness or some other stout....
4 tablespoons firmly packed brown sugar
4 large garlic cloves, minced
2 tablespoons grated peeled fresh gingerroot
2 pounds or so boneless skinless chicken thighs
Marinate for at least 30 minutes.
2 tablespoon vegetable oil
In a heavy skillet heat oil over moderate heat until hot but not smoking. Remove chicken from marinade, letting excess drip off and reserving marinade, and cook until browned and cooked through, 5 to 10 minutes on each side. Simmer til done. Transfer chicken to plate and keep warm. Pour reserved marinade through a sieve into skillet and boil until reduced to about 5 tablespoons.
Drizzle chicken with sauce and serve with citrus salad and Yakisoba type noodles.
In a heavy skillet heat oil over moderate heat until hot but not smoking. Remove chicken from marinade, letting excess drip off and reserving marinade, and cook until browned and cooked through, 5 to 10 minutes on each side. Simmer til done. Transfer chicken to plate and keep warm. Pour reserved marinade through a sieve into skillet and boil until reduced to about 5 tablespoons.
Drizzle chicken with sauce and serve with citrus salad and Yakisoba type noodles.
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