I’m not going to begin to take credit for this dish. Kathryn M. showed me this simple thing sophomore year of college (2004?) Although she started with Teriyaki sauce and didn’t use basil. I don’t remember if there was garlic, but I do remember you shouldn’t set the pyrex dish on top of a hot oven burner while you’re prepping. ;)
I guess I should note, sooner or later, that I’m not keen on putting amounts on ingredient lists. I think each person should tune amounts to their own preferences until they find something they like, and I usually eyeball everything anyway. And who am I to say two cloves of garlic or twenty?
Also I can’t count past three or add fractions. :(
What I Used
- Chicken Breast
- Soy Sauce
- Honey
- Garlic, minced
- Basil, fresh whole leaf and chiffanade
What I Did
- In small saucepan mix and heat soy, honey and reduce
- Place chicken in Pyrex dish, grind pepper and put garlic on top
- Pour in soy mixture until liquid is ½ inch from rim of dish
- Place a few basil leaves on the top and bake in 400° oven for 40 minutes
- Serve and finish with sauce from dish and basil chiffanade
The basil leaves being baked wont make a huge impact on the dish flavor but will make your kitchen smell like something other than Hot Pockets and beer for a few hours.
When pouring the sweetened soy on top of the chicken, some of the garlic pieces will run away with it into the cracks. This is good. Some should flavor the sauce and some should roast on top.
Some extra steps you can take:
- Pour or brush a little honey on top of the chicken prior to adding pepper, garlic, and soy mixture for color and caramelization.
- Every 10 minutes baste the chicken using a large spoon or baster of choice.
2 Comments
Fucking Caleb, your turning into a bigger Foodie than I am. And it makes me want to sex you. It’s been forever buddy. We definitely need to catch up.
Made something like this called ‘Three Cups Chicken’. Used a bunch of basil, rice wine, soy sauce, and a bit of sugar.