- 1 tablespoon sriracha chili sauce
- 4 cloves garlic, finely minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon tamari sauce
- 4 chicken tenderloins or 2 large chicken breasts, sliced in half lengthwise
Combine the first 4 ingredients (sriracha through tamari) in a shallow glass dish. Add the chicken to the dish and stir to fully coat the chicken in the marinade. Chill for at least 30 minutes and up to 4 hours.
Heat the olive oil in a 10-12 inch cast iron skillet over medium heat. When the oil is hot, add the chicken and sear, without moving, for 4 minutes per side. Continue cooking for 3-4 minutes, flipping as needed, until the chicken is cooked through. Total cooking time will depend on the thickness of the pieces of chicken.
Remove the chicken to a cutting board and allow to rest for a few minutes before slicing into pieces and plating.
- Yields: 3-4 servings
- Preparation Time: 20 minutes, plus marinating time
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