This is a simplified version of the basic marinade I use for stir fry. Since the marinade won’t be cooked down into a sauce, I’ve omitted the more complex spice blend to let the bold, fresh grated ginger and garlic shine through.
Yield: 4 servings
- ½ c. soy sauce
- ¼ c. peanut oil
- ¼ c. rice wine vinegar
- 1 inch of ginger, grated on a Microplane
- 4 cloves garlic, grated on a Microplane
- ½ Tbsp. honey
- 2 boneless, butterflied chicken breasts
Whisk together the soy sauce, oil, and vinegar, then add the ginger, garlic and honey Blend well.
Put each chicken breast in a gallon-size freezer bag. Distribute the marinade between the two bags, then press all the air out and seal. Smush the chicken and the marinade around a bit to get a good coating, then lay the bags flat in the freezer. (See more about flat freezing on this page.)
After defrosting, cook about 5–7 minutes per side on a cast-iron grill pan over medium heat. Let rest 5 minutes before slicing.