Pan-Roasted Chicken, Asian Style |
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Prep Time: 1440 Minutes Cook Time: 10 Minutes |
Ready In: 1450 Minutes Servings: 4 |
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A great recipe that can be made ahead and frozen. Just defrost and pan-roast for a quick, flavorful meal. Prep time includes 24 hours of marination. Ingredients:
4 boneless chicken breasts (with skin) |
1/2 cup soy sauce |
1/4 cup peanut oil |
1 lime, juice of |
1 inch fresh gingerroot, peeled and chopped |
2 garlic cloves, chopped |
kosher salt |
fresh ground black pepper |
Directions:
1. Put the chicken breasts in a large plastic freezer bag. Add the soy sauce, peanut oil, lime juice, ginger, and garlic. Seal the bag and shake it well to combine the ingredients. Marinate for at least 1 hour, preferably overnight.
2. You can put the bag in the freezer where it will keep for up to 6 months. When you are ready to cook the chicken, remove it from the freezer and thaw it overnight in the refrigerator.
3. Heat a well-seasoned cast iron pan, a non stick skillet, or a grill pan over medium high heat.
4. Remove the chicken from the marinade and shake off any excess; season with salt and pepper.
5. Cook the chicken breast until done, about 4 to 5 minutes per side.
6. That's it! You're done! Enjoy!
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