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fresh - Sticky Chicken #4, breasts/marinated

Source of Recipe

from circus recipes
fresh - Sticky Chicken #4, breasts/marinated

1/2 c. vinegar (balsamic, cider or white)
1/2 c. soy sauce
1/2 c. sugar
2 crushed garlic cloves
1 tsp. ground ginger
*4 boneless, skinless chicken breasts, cut in 1/4's, (3 lbs.)
hot cooked rice or noodles for serving

Combine the vinegar, soy sauce, sugar, garlic and ginger in a shallow
baking dish big enough to hold the chicken in a single layer. Stir the
marinade until the sugar dissolves. Put the chicken into the dish and
turn each piece over a few times to coat well. Cover the baking dish
and chill the chicken for 24 hours.
The next day, bring the chicken to room temperature. Transfer the
chicken and the marinade to a large heavy skillet. Over medium heat,
bring the marinade to a boil. Reduce the heat to low, cover the skillet
and simmer the chicken for 15 minutes, turning each piece occasionally.
Preheat the oven to 200.
Check the chicken breasts for doneness; keep checking them as you
uncover the skillet and cook the chicken for 15 minutes longer, or until
the meat is tender and the juices run clear when you prick a piece with
a fork. Place the chicken pieces on a platter, cover foil, and keep warm
in the oven for the final step.
Turn up the heat to medium. Cook the sauce in skillet until it's syrupy
and caramelized, stirring frequently. This will take about 10-15 minutes;
after 10 minutes, turn the heat back down to low to prevent sauce from
suddenly overcooking. Return the chicken to the skillet, coat it with the
sauce, and serve immediately. Makes 4 servings.
*The chicken needs to marinate for 24 hours or longer before it's cooked.