1Tablespoon(15ml)Rice Vinegar(also sold as Rice Wine Vinegar) *see Note below recipe
1/2Tablespoon(7.5ml)fresh grated Ginger
Instructions
Pat dry the chicken breasts. Wrap each breast between two layers of plastic wrap and pound down to an even 1/2" thickness. Season with salt and pepper.
Heat a large pan over medium-high heat. Add oil, then place chicken breasts in pan. Cook each side until golden, about 5 minutes on each side.
While the chicken cooks, combine the glaze ingredients in a saucepan (sake, soy sauce, brown sugar, rice vinegar, and ginger). On medium-high heat, bring to a boil. Boil for 5 minutes. Set aside.
Allow the chicken to cool for 5-10 minutes. Slice into 1/2" pieces, pour glaze over sliced chicken and serve.
Notes
Note for Rice Vinegar: Don't use Seasoned Rice Vinegar - that has been sweetened and flavored for sushi