You can make this recipe with boneless, skinless chicken thighs instead. Just increase the cooking time by 10-15 minutes.

Ingredients

1/4	cup balsamic vinegar
1/4	cup soy sauce, low sodium
1	garlic cloves, minced
1/4	cup sugar
1/2	tbsp. grated fresh ginger root
1/8	tsp. pepper
1	lb. tofu

Directions

1. Combine all ingredients except the chicken in a shallow baking dish and stir until sugar dissolves. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hours.
   
   
2. When ready to eat, transfer the chicken and marinade to a large heavy nonstick skillet.
   
   
3. Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 15 minutes, stirring each piece occasionally. Check the breasts for doneness (180 degrees F on an instant read thermometer) and remove to a shallow pan as they test done. Cover the cooked chicken and place in warm oven to keep warm.
   
   
4. Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring constantly, about 8-10 minutes. Return chicken to the skillet, coat it with the sauce, and serve immediately - with lots of hot cooked rice! Serves 4
   
   

Categories

Vegetables, Main Dish, Chinese, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol High in calcium Very high in manganese High in magnesium High in phosphorus High in selenium

Bad points Very high in sodium Very high in sugar