Delicious just by marinating in the sauce! This is an addictively delicious dish where microwave-cooked chicken thighs and plenty of chives are marinated in a sweet and sour Chinese-style sauce. It's perfect as a side dish for rice, for meal prep, or for lunchboxes. The leftover sauce is also excellent with noodles.
Ingredients
Main Ingredients (2 servings)
- Chicken Thighs 1 piece (300g)
- Chives 1/2 bunch (50g)
Seasonings
- [A] Soy Sauce 1 tbsp
- [A] Vinegar 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Sugar 1 tbsp
- [A] Sesame Oil 1 tbsp
- [A] Toasted Sesame Seeds 1 tbsp
- [A] Grated Garlic 1 tsp
- [A] Grated Ginger 1 tsp
Steps
- Finely chop Chives 1/2 bunch (50g) into 3-5mm wide pieces.
- In a bowl, combine Soy Sauce 1 tbsp, Vinegar 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Sugar 1 tbsp, Sesame Oil 1 tbsp, Toasted Sesame Seeds 1 tbsp, Grated Garlic 1 tsp, and Grated Ginger 1 tsp. Mix well to create the sauce.
- Pierce Chicken Thighs 1 piece (300g) several times with a fork or other sharp object.
- Cut the chicken thighs into bite-sized pieces.
- Place the cut chicken thighs in a microwave-safe container, cover with plastic wrap, and microwave at 600W for 2 minutes 30 seconds.
- After microwaving, take out the chicken thighs, turn them over.
- Re-cover with plastic wrap and microwave for about 1 minute 15 seconds at 600W until the chicken is cooked through. (This is the key!) Overcooking will make it tough, so adhere to this time for even cooking.
- Add the prepared chive sauce to the microwaved chicken thighs in the microwave-safe container.
- Toss the chive sauce and chicken thighs together well, and let marinate for 30 minutes to 1 hour. (The longer it marinates, the more the flavor will penetrate.) The sauce, once chilled and set in the refrigerator, can be reheated in the microwave and tossed with noodles or served over rice.
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