Directions

1. Prepare the Marinade: In a small bowl, whisk together Honey Ginger White Balsamic, Garlic Infused Olive Oil, optional Japanese Toasted Sesame Oil, Tamari or soy sauce, ginger, and garlic.

2. Marinate: Toss the chicken or tofu strips with the marinade. Let it sit for up to 2 hours at room temperature, or refrigerate in an airtight container overnight for deeper flavour.

3. TIP: The more surface area you can expose to the marinade the better, try slicing the breasts or tofu in 2 or 3 large strips before marinating.

4. Cook Stovetop Method: Heat an oven-safe frying pan over medium-high heat. Add the marinated chicken or tofu and sauté for about 3 minutes until the pieces are just sealed (white on all sides). Then, cover the pan, reduce heat to medium-low, and simmer for 7-10 minutes until cooked through.

5. Broil: Preheat the oven broiler to low and move a rack to the top of the oven.

6. Remove the lid from the pan and place the chicken or tofu under the broiler for 5-7 minutes, until the tops start to brown slightly. If the liquid evaporates before browning, add a little water to the pan to avoid burning. Then, you are ready to serve!

Optional Panko-Crusted Version:

1. Whisk an egg into the marinade.

2. Coat thicker strips of chicken or tofu (about ¾" thick) in Panko breadcrumbs.
3. Bake on a parchment-lined baking sheet at 350°F (175°C) for 20-25 minutes, flipping halfway through, until golden brown.

Optional Stir-Fry Option:

1. Heat 1 tbsp of Extra Virgin Olive Oil in a pan over medium-low heat and sauté 1 chopped onion for 5-10 minutes until softened.

2. Add the marinated chicken or tofu and cook until sealed.
3. Pour in the reserved marinade and cook over medium-high heat until caramelized. Add ⅓ cup of water, bring to a boil, then reduce heat and simmer until the sauce thickens.
4. Add vegetables like broccoli, red peppers, zucchini, carrots, or spinach, and stir-fry until tender.
5. Serve over rice or quinoa, and sprinkle with toasted sesame seeds or almonds.