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<blockquote data-quote="moreluck" data-source="post: 479727" data-attributes="member: 1246">Sticky ChickenIngredients:1/2 cup balsamic or cider vinegar1/2 cup soy sauce1/2 cup sugar2 cloves garlic, minced1 tablespoon grated fresh gingerroot3 pounds boneless, skinless chicken breasts or assorted chicken pieces, with just the skin removedDirections:Combine all ingredients except the chicken in a shallow baking dish and stir until sugar dissolves. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hrs. The next day, transfer the chicken and marinade to a large heavy nonstick skillet. Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 15 minutes, stirring each piece occasionally. Check the breasts for doneness and remove to a shallow pan as they test done. If you are cooking chicken parts instead, the dark meat pieces will take a little longer to cook - as much as 15 more minutes. Just keep checking. Cover the cooked chicken and place in warm oven to keep warm. Turn up heat to medium and cook the marinade remaining in skillet until syrupy, stirring constantly, about 10 minutes. Return chicken to the skillet, coat it with the sauce, and serve immediately - with lots of hot cooked rice.</blockquote>

[QUOTE="moreluck, post: 479727, member: 1246"] Sticky Chicken [B]Ingredients[/B]: 1/2 cup balsamic or cider vinegar 1/2 cup soy sauce 1/2 cup sugar 2 cloves garlic, minced 1 tablespoon grated fresh gingerroot 3 pounds boneless, skinless chicken breasts or assorted chicken pieces, with just the skin removed [B]Directions[/B]: Combine all ingredients except the chicken in a shallow baking dish and stir until sugar dissolves. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hrs. The next day, transfer the chicken and marinade to a large heavy nonstick skillet. Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 15 minutes, stirring each piece occasionally. Check the breasts for doneness and remove to a shallow pan as they test done. If you are cooking chicken parts instead, the dark meat pieces will take a little longer to cook - as much as 15 more minutes. Just keep checking. Cover the cooked chicken and place in warm oven to keep warm. Turn up heat to medium and cook the marinade remaining in skillet until syrupy, stirring constantly, about 10 minutes. Return chicken to the skillet, coat it with the sauce, and serve immediately - with lots of hot cooked rice. [/QUOTE]

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