![]() Slice and serve over rice, drizzled with remaining sauce and sprinkled with sesame seeds. Step 4 Transfer chicken to a board to rest, about 5 minutes.Grill chicken until lightly charred in spots and just cooked through, 3 to 4 minutes per side. Pat chicken dry, then brush all over with the sauce. Remove the chicken from the marinade and discard the marinade. Slowly whisk cornstarch mixture into the sauce and simmer until thickened, 2 to 3 minutes. In a small bowl whisk cornstarch with 2 teaspoons of water. Step 3 About 10 minutes before you’re ready to cook, bring remaining sauce back to a simmer over medium-low heat.Refrigerate at least 2 hours and up to 4 hours. ![]() Pour marinade over chicken and turn to coat.
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