Recipe printed from Jenn's Food Journey, adapted from Andrea The Kitchen Witch
- Serves 2 -
2 large boneless, skinless chicken breasts, cut into three strips each
1/4 cup low sodium soy sauce
1/4 cup mirin
1/4 cup brown sugar
1/4 cup water
1 Tablespoon rice vinegar
1 whole garlic clove, crushed with a back of knife
1 Tablespoon chili paste (Sambal Oelek)
Combine the soy, mirin, brown sugar, water, rice vinegar, and garlic clove in a small saucepan over high heat and bring to a boil. Reduce heat to simmer. Remove the garlic clove after 5 minutes of simmering. Continue too simmer until the sauced as reduced to a thick syrup. (and please be patient, it takes a while but is worth the wait!!) Remove from heat and allow to cool.
Remove 2-3 Tablespoons of the sauce add the chili paste. Stir to combine. Cover and refrigerate until ready to use. Place the chicken in a resealable bag and pour the remaining sauce mixture over it. Refrigerate for at least 1 hour.
Preheat grill to 375 degrees F. Remove chicken from bag and place directly over the fire. Grill for 5-10 minutes per side or until the chicken has reached an internal temperature of 165 degrees F. Remove and allow to rest for 5 minutes. Serve with reserved sauce. Enjoy!