• 1/2 cup balsamic vinegar
• 1/2 cup low sodium soy sauce
• 1/4 cup sugar
• 1/4 cup brown sugar
• 2 Tbsp. honey
• 3 garlic cloves, minced
• 1 Tbsp. grated fresh ginger root
• 1/8 tsp. pepper
• 3-4 lbs. boneless, skinless chicken breasts
Combine all ingredients except the chicken in a shallow baking dish and stir until sugars dissolve. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hours.
When ready to eat, 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 (170 degrees F on an instant read thermometer) and remove to a shallow pan as they test done. Cover the cooked chicken and place in warm oven to keep warm.
Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring occasionally at first, then stirring constantly as the mixture starts to thicken, about 8-10 minutes total. Return chicken to the skillet, coat it with the sauce, and serve immediately - with lots of hot cooked rice! Serves 8