Tuesday, March 30, 2010

Asian Marinated Chicken

This dish incorporates all of my most favorite Asian flavors and the marinade can be thrown together in under 3 minutes. The chicken can be the star of an Asian chicken salad or eaten alongside some steamed brown jasmine rice and oven roasted green beans. By using a hand grater for the garlic cloves and pre-minced ginger, you can significantly decrease your prep time. Feel free to use pre-chopped garlic as well. I had all of these ingredients on hand; all I needed was some chicken. This marinade could also be used on pork, beef, shrimp or tofu as it is very versatile.


What You Need:

1-1.25 lbs chicken tenders
1 Tbs soy sauce or tamari
1 Tbs sesame oil
4-6 cloves garlic, minced or grated
2 rounded tsp minced ginger, eyeball it
2 rounded tsp honey, eyeball it


Optional: 1 Tbs mirin (sweet Asian cooking wine) and hot sauce                                                    
Garnish: thinly sliced green onions, black pepper and hot sauce

What To Do:

Combine all ingredients, except chicken, in a bowl with a wisk and set aside. Rinse chicken well and pat dry. Marinate chicken in a Ziploc bag for 2 to 24 hours.

Bake chicken at 375* for 10-14 minutes or until juices run clear.



Serves 4

Bon App├ętit !
Mary

No comments: