Asian Chicken the Editors of Publications International, Ltd.
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 %|
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