Thursday, April 12, 2012

Chinese Chicken for Travelkat

Yesterday evening I had one of my friends and fellow blogger, Travelkat (you can view and get inspired by her travel adventures at come over for some baked Chinese chicken, brown rice, salad, good bread (obvs!) and some delicious vino that Travelkat so generously brought over. For dessert I kept it light (since its T minus 2 month before bikini season and I have still yet to shed a pound...blah) and sliced up some fresh strawberries and pineapple, which I must say was the perfect amount of sweetness to end with. The Chicken was the star of the meal, its sweet and sour sauce and moist meat meat made this dish mouth watering and a winner in my book. Here's how to whip up this easy marinade.

1/2 cup Soy Sauce
1/2 cup White Sugar
1/4 Rice Vinegar
1 Tablespoon Cornstarch
1 Tablespoon cold water
1 1/2 Teaspoon of Fresh Ginger
1 clove of crushed garlic
1/4 Teaspoon of salt
4 Chicken Breast

Whisk all ingredients (minus chicken) together, put chicken in 9 inch baking dish and pour marinade over chicken and let chill for at least 1 hour (the longer the better)  in the refrigerator.  When its time to bake the chicken preheat the over to 325 and cook for 40 minutes with turning over half way through.

When serving pour some additional sauce on the chicken and use the sauce over some mixed greens to tie all the flavors together! This recipe for the marinade is a keeper and I can't wait to use it during grilling season with  other meats such as salmon or shrimp!

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