GINGERED CHICKEN
1/4 cup peeled and minced or grated fresh ginger
3 tablespoons soy sauce
3 tablespoons dry sherry
3 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1 teaspoon minced garlic
1 teaspoon hot Chinese mustard
1/4 teaspoon five-spice powder
4 boneless, skinless chicken breast halves
Whisk together ginger, soy sauce, sherry, hoisin sauce, sesame oil, garlic, mustard and five-spice powder.
Put chicken in a food-safe resealable plastic bag; add ginger marinade. Squeeze the air from the bag and seal tightly. Marinate, refrigerated, at least 6 hours or overnight.
Preheat the oven to 350 degrees F.
Remove chicken from marinade, discarding excess marinade. Place chicken on a rack in a baking pan.
Bake about 25 minutes or until cooked through.
Servings: 4
Adapted from source: Celebrate the Rain: Cooking with the Fresh and Abundant Flavors of the Pacific Northwest by The Junior League of Seattle
1/4 cup peeled and minced or grated fresh ginger
3 tablespoons soy sauce
3 tablespoons dry sherry
3 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1 teaspoon minced garlic
1 teaspoon hot Chinese mustard
1/4 teaspoon five-spice powder
4 boneless, skinless chicken breast halves
Whisk together ginger, soy sauce, sherry, hoisin sauce, sesame oil, garlic, mustard and five-spice powder.
Put chicken in a food-safe resealable plastic bag; add ginger marinade. Squeeze the air from the bag and seal tightly. Marinate, refrigerated, at least 6 hours or overnight.
Preheat the oven to 350 degrees F.
Remove chicken from marinade, discarding excess marinade. Place chicken on a rack in a baking pan.
Bake about 25 minutes or until cooked through.
Servings: 4
Adapted from source: Celebrate the Rain: Cooking with the Fresh and Abundant Flavors of the Pacific Northwest by The Junior League of Seattle
MsgID: 371030
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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