Ingredients
- 1 C lemon lime soda or 7 up
- 1/2 C plus 2 T soy sauce (low sodium)
- 3/4 C rice vinegar
- 1 med onion (1/2 grated, 1/2 sliced thin
- 1 T fresh ginger, grated
- 4 garlic cloves, smashed
- 1 T sugar
- 2 lbs boneless chicken
- 3 T grape seed or vegetable oil
- 1 T unsalted butter
- 2 T chopped cilantro
- steamed rice
Preparation
Step 1
Marinade: mix soda, soy sauce, rice vinegar, grated onion, ginger, garlic and sugar. Add the chicken and marinade for 1 hour or up to one day. Remove chicken from marinade and pat very dry. Reserve 1 cup of marinade. Heat 11 1/2 T of oil in skillet. Add the chicken skin side down and cook over moderately high heat, turning once until turned brown. Finish in over to 165 degrees internal temp.
Wipe out skillet and heat remaining 1 1/2 T oil. Add the sliced onion and cook over moderate heat, stirring until browned 5 minutes. Add the reserved 1 cup of marinade and boil until slightly reduced about 2 min. Swirl in the butter and add cilantro. Return the chicken and any juices to the skillet and cook until heated through, 1 min.