Ginger and soy sauce lend an Asian flair to this hearty and healthy main dish. -Ben Haen, Baldwin, Wisconsin
Recipe From tasteofhome.com
Provided by Taste of Home
Yield 4 servings.
Number Of Ingredients 18
This chicken, which is the brainchild of my aunt Sonia, is legendary among our cousins. Until recently, though, no one knew what, exactly, went into it. Whenever my aunt would make it on a family vacation, she'd disappear for a half-hour and reemerge with a Ziploc bag filled with the marinade and the chicken breasts. No one (not even her only daughter, Isha) was allowed to know the contents. The marinating chicken would smell so good, I'd legitimately have thoughts about eating it raw, carpaccio-style (which is disgusting, I know!). Well, folks, I am here to tell you that, after much negotiation, I have finally pried that chicken recipe out of Sonia's hands. Both the marinade and the cooking method (low and sort of slow) feel ingenious to me, and the payoff is huge: Charred, spicy, slightly funky, juicy chicken that is equally wonderful by itself or rolled up in a roti, taco-style, and served with various salads and chutneys.
Recipe From cooking.nytimes.com
Provided by Priya Krishna
Yield 4 servings
Number Of Ingredients 12
Chicken breast in a complex, savory creamy sauce served over noodles (or rice). No salt needed; other ingredients add plenty of flavor!
Recipe From food.com
Provided by Bonnie Traynor
Categories One Dish Meal
Yield 4 serving(s)
Number Of Ingredients 13
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2015-03-10 · Preheat oven to 350. Take chicken out of refrigerator while oven is preheating. Bake covered for 30 minutes. Raise temperature to 375. Remove foil and turn chicken thighs to skin-side up. Bake uncovered for another 30 …
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2020-07-21 · Line a baking sheet with parchment paper . Mix the soy sauce, melted coconut oil, garlic, and ginger in a medium-sized bowl. Add the chicken and toss so that it is well coated. …
- Mix the soy sauce, melted coconut oil, garlic, and ginger in a medium-sized bowl. Add the chicken and toss so that it is well coated. If you’re using skin-on chicken, use your fingers to push some of the ginger and garlic under the skin.
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