Soy Glazed Chicken Breast with Warm Thai Rice Salad

Soy Glazed Chicken Breasts

1 lb boneless, skinless chicken breasts (3-4 half breasts)

Marinade:

½ cup of soy sauce
1 inch of ginger, finely minced or grated
2 cloves of garlic, finely minced or grated
zest of 1 lime
juice of ½ lime
2 tlbs honey
1 tbls brown sugar
dash of Siracha

Sauce

½ cup of soy sauce
½ inch of ginger, finely minced of grated
4 tbls honey
dash of Siracha

Canola oil.

1. Mix all ingredients for marinade in a medium sized bowl
2. Marinate chicken in plastic bag or plastic wrap cover bowl for 30 minutes – 3 hours.
3. Heat a table spoon of oil in non-stick skillet or grill pan over medium high heat until just smoking. Lower heat to medium and add chicken breasts. Sugars in marinade will char and create a crust on the outside of the breasts. Cook 75% done on first side (about 5-7 minutes), turn and cook the rest of the way on second side (5 min). Allow to rest for 5-10 minutes.
4. While cooking breasts, heat ingredients for sauce over medium heat in small sauce pan until syrupy. While breasts cook, brush on a little bit of sauce every couple of minutes. Reserve a small amount of sauce for final serving.
5. Slice breasts on the bias and serve over rice with a final drizzle of sauce.

Serve with Bobby Flay's delicious Thai Brown Rice Salad.