Monday, March 2, 2009

Asian Marinade Roast Chicken

You can double or triple this recipe to have leftovers that can be used in the other recipes that will be posted this week. It's nice to have 3 meals taken care of with only a small amount of prep.

  • 4 boneless, skinless chicken breast halves
  • 1/4 cup soy sauce
  • 2 cloves garlic, pressed or minced
  • 1 tablespoon fresh minced ginger
  • 2 tablespoons toasted sesame oil (or chili sesame oil)
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon fresh ground pepper

Preheat oven to 400 degrees. Mix all ingredients except chicken in a medium bowl. Add chicken breasts and marinate, refrigerated, for 30-60 minutes. Flip breasts over halfway through the marinading time.

When marinating is done, place chicken in a baking dish (discard marinade). Cook for 20-30 minutes, or until the chicken reads 160 degrees in the thickest part. Immediately place on a plate and rest for 5 minutes before serving with stir-fried vegetables and rice. Save leftovers (or make extra) for Asian-style chicken salad (coming Wednesday) and/or Sesame Chicken Salad Sandwiches (on Friday).

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