YIELD Makes 10 servings
|3||pounds boneless skinless chicken breasts|
|1/2||cup reduced-sodium soy sauce|
|1/4||cup fresh lemon juice|
|2||teaspoons sesame oil|
|1||teaspoon dry mustard|
|1||teaspoon grated fresh ginger or 1/2 teaspoon powdered ginger|
|1||teaspoon minced garlic|
|1/4||teaspoon red pepper flakes|
- Place soy sauce, juice, honey, oil, mustard, ginger, garlic, and red pepper flakes in gallon-size resealable food storage bag. Add chicken. Seal bag. Turn to coat evenly. Place bag in pan. Chill in refrigerator 1 hour or overnight.
- Preheat oven to 350°F. Line roasting pan with aluminum foil. Remove chicken from bag and place in pan. (Discard unused marinade.) Bake chicken breasts 30 minutes or until no longer pink in center.
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||13 %|
You Might Also Like
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.