This one was pretty good Michael!
2/3 cup low sodium soy sauce
1/4 cup sesame oil
1 teaspoon Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons orange marmalade
2 teaspoons hot chili sauce
1 tablespoon freshly grated ginger
4 cloves garlic, minced
3 green onions, sliced, plus more for garnish
2-4 boneless, skinless thin sliced chicken breasts
1 teaspoon olive oil
Brown rice, for serving
Yields 4 servings
In a gallon size Ziploc bag, combine the soy sauce, sesame oil, Worcestershire, brown sugar, chili sauce, ginger, garlic and green onions. Add the chicken breasts; marinate for at least 8 hours, turning the bag occasionally.
Heat olive oil in a grill pan or cast-iron skillet over medium high heat. Grill the chicken breasts for 3-4 minutes on each side. Remove from grill and let stand 5 minutes before slicing into 1/4-inch thick slices.
Place the remaining marinade in a small saucepan and boil until it reduces down by half.
Place chicken on a serving plate drizzled with sauce and garnished with green onions. Serve immediately with rice, if desired.