1 c soy sauce or tamari
1/4 c Marsala wine
3 tbsp brown sugar
1 tbsp fresh ginger (obviously, reduce if you’re not super into ginger)
boneless chicken thighs
2 cloves garlic
Mix the soy sauce, wine, sugar, and ginger in a big ziploc bag. (If you don’t marinate your meat in a ziploc bag, you think too highly of yourself, according to Epic Meal Time.) Stab the chicken with a fork a few times so that the marinade can really soak in. Add the chicken and marinate in the fridge for an hour or two. Over high heat, cook the chicken until golden brown. Finely dice the shallots and garlic (I like doing little rings and disks, but it’s up to you.) and cook in the same pan. Add the marinade and bring to a boil, scraping up any brown bits from the chicken. Add the chicken back to the sauce and cook for a few minutes more.
This came on a random recipe card at work. I have no idea where it’s from, but man, is it tasty!!