Have you ever made a giant mistake cooking, but it turned out to be even better than what you were supposed to do? That's what happened with this recipe.
It was SUPPOSED to be chicken glazed with a honey and soy sauce sauce, but for some reason, and I'm not even sure how it happened, I used balsamic vinegar instead of soy sauce. I even had soy sauce in my pantry, but grabbed the balsamic instead. And you know what? It's AWESOME!
And another one of Rachael Ray's Tricky Tricks™ happened here. . .she calls is Ginger-Soy Chicken on Shredded Lettuce. Why doesn't she just call it a salad? It's a salad, Rachael! She also says this is 4 servings' worth, but I'm thinking not.
Basically, I took the idea of this recipe and completely turned it on its head. I hope you enjoy my interpretation!
Balsamic Ginger Chicken Salad
Makes 2 servings
Inspired by Ginger-Soy Chicken on Shredded Lettuce from Rachael Ray 365 No Repeats
3 Tbsp. olive oil
1 1/4 pounds chicken thighs, cut into strips
Salt and pepper
2-inch piece of fresh ginger, peeled and diced
4 garlic cloves, diced
1 tsp. crushed red pepper flakes
6 green onions, chopped
1/4 cup balsamic vinegar
3 Tbsp. honey
1 head lettuce
1/2 cup Parmesan cheese
Heat the oil in a large pan over medium heat. Season the chicken with salt and pepper to taste, and add to pan. Sear for 2 minutes, then add ginger, garlic, and red pepper.
Cook for another 3 minutes.
Add the onions. Cook one minute.
Add the balsamic vinegar and honey and cook until the chicken is cooked through and a glaze has formed.
Divide your lettuce on your plates and top the lettuce with the chicken. Top with cheese.