North Dakota Winter Ginger-Chili Chicken |
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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 4 |
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When it's -20 on the verge of January and there's a lot of winter left to go, you need something deliciously spicy to warm you up. This is an easy mix-chill-bake recipe that goes great with jasmine rice, couscous, as an app with peanut sauce, or with thyme roasted potatoes. Ingredients:
3 chicken breasts |
1/4 cup lemon juice |
4 tablespoons soy sauce |
1 splash white wine vinegar |
1 tablespoon ginger juice or 1 tablespoon fresh grated ginger |
1 large garlic clove, crushed |
3 pulverized dried chinese chilies, seeds and all |
1 little salt and pepper |
4 tablespoons olive oil |
Directions:
1. Chop chicken into bite-sized cubes.
2. mix marinade.
3. marinate chicken in frig for 90 minutes.
4. Move chicken to a baking pan with a slotted spoon, not transferring too much marinade to the pan.
5. bake at 400 until no longer pink in center.
6. Serve with peanut sauce.
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