Marukan Pan Roasted Chicken

INSTRUCTIONS

Pat dry and salt the chicken. Heat avocado oil in a hot stainless steel pan on medium-high heat. Sear chicken on all sides until browned (about 10 minutes). Once browned, remove the chicken from the pan and set aside.

In the same pan, add 2 tablespoons of butter. Sauté the onions, garlic scapes, and ginger until fragrant (about 4-5 minutes). Then, add the red bell pepper and jalapeños. Sauté for another 5 minutes until softened.

Add the grape tomatoes and Marukan Lite Seasoned Rice Vinegar to the pan. Gently scrape up the browned chicken bits from the bottom of the pan for extra flavor.

Stir in the remaining butter, black pepper, garlic powder, and soy sauce. Reduce the sauce on medium-low heat for 5-7 minutes, allowing it to thicken.

Nestle the chicken back into the sauce, ensuring it is well-coated. Transfer the pan to a preheated oven at 350°F and bake for 10 minutes (or until the chicken reaches an internal temperature of 165°F).

Remove from the oven and top with fresh parsley and cilantro. Drizzle with extra virgin olive oil and a splash of Marukan Lite Seasoned Rice Vinegar for a bright, tangy finish.