Monday, February 3, 2014

Tried-and-true Asian Chicken

{photo to come}
1 lb. boneless, skinless chicken breasts
1 c. regular, uncooked rice

1/2 c. soy sauce
1/2 c. brown sugar (or honey)
1 1/4 tbsp. red wine vinegar
2 tsp. vegetable oil
1/2 tsp. minced garlic
3/4 tsp. ground or finely minced ginger

Mix soy sauce, sugar, vinegar, oil, garlic, and ginger to make the marinade. Combine marinade and chicken in 1-gallon bag. Keep overnight in fridge or freeze.

From thaw, Bake in a preheated oven 350, for 35 min. Prepare rice according to package directions.

Serve chicken over rice.

Good with easy french bread and a spinach salad.

Adapted from Once-a-Month-Cooking

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