Asian Balsamic Ginger Chicken Recipe

• 1/2 c. Balsamic vinegar
• 1/4 c. Light brown sugar, (packed)
• 1/2 Tbsp. Minced fresh ginger
• 3/4 lb Boneless skinless chicken breasts Salt Freshly grnd black pepper
• 1 tsp Cornstarch
• 1 Tbsp. Cool water

1. Mix vinegar, brown sugar and ginger.
2. Remove fat from chicken; poke several holes in the meat.
3. Marinate chicken in vinegar mix for 15 min, turning once.
4. Heat a nonstick skillet just large sufficient to hold the chicken in one layer.
5. Remove chicken from marinade; reserve liquid.
6. Brown chicken for 2 min on each side.
7. Add in remaining marinade to the pan; cook 4 to 5 min or possibly till chicken is done.
8. Remove chicken to a serving plate.
9. Add in salt and pepper to taste to sauce remaining in pan.
10. Mix cornstarch in cool water.
11. Add in to sauce; bring to a simmer to thicken.
12. Spoon sauce over chicken.
13. Yield: 2 servings.

balsamic vinegar, light brown sugar, fresh ginger, chicken breasts salt, cornstarch, water

Taken from cookeatshare.com/recipes/asian-balsamic-ginger-chicken-70122 (may not work)