*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
WOW. I have never seen my husband eat so fast. Then he started to eye my plate. You bet I'm keeping this one handy. My edits - 3x the chili paste, low sodium soy sauce (next time I'll cut that in half), no oil or ground pepper, and the garlic was in the chili paste so I left that off. I also added some curry. ADDITIONAL COMMENTS... I have made this quite a few times now and I must revise my above edits. I don't use the chili paste anymore as I realized that was what was making the dish so salty. Now I just add plenty of ground red pepper. I no longer bother with the curry powder either. I also like to make extra peanut sauce, thin it with water and add it to veggies towards the end. I like to stir fry onion, asparagus, mushrooms and peppers. Then I just put the chicken on top and serve. So good I'm getting hungry!!
This recipe wasn't quite what I was expecting but it was very good all the same. I do not have a gas or indoor grill so here is how I did mine. First of all I trimmed the fat from my chicken breasts (I used the whole breasts) and pierced them several times with a fork. I them placed them in a ziploc bag with the sauce and marinated them for 4 hours. I baked them on a rack in a shallow foil-lined pan at 350 degrees for 45 minutes and then broiled them about 6 inches from the heat for another 10 minutes, turning once. This set the sauce on them and gave them a very nice appearance. Oh, I almost forgot, I also mixed up a separate batch of the marinade and used it to baste with while baking. They were very moist and fork tender. Can't wait to try them in the summer when I can grill them over some wood and get the flavor of the wood smoke in them!
This was superb! I cooked half of the chicken breast strips on skewers on the bbq and half (7) strung through one skewer and hung them through an oven rack in a 400 F. oven for 25 minutes. Came out juicy and the flavor was great. I let it marinade for two days. First rate marinade! For the duration of the meal I was famous! Thank you Athenia.
I've been using a simmilar recipe for years the only differences being the use of rice wine vinegar instead of plain white and I always use whole boneless skinless thighs (skipping the skewers) simply because my husband prefers dark meat. I'm too lazy to actually grate my ginger so I just use the grated stuff from the jar (but not dried ground). Wonderful flavor!
Wonderful! I marinated my chicken for 36 hours I too omitted the chili paste and doubled up on the red pepper and it was amazing! I grilled it and the chicken was so tender and tasty! I even made an extra batch of the marinade and stir fried broccoli bamboo shoots and water chestnuts for more veggies! My husband and I LOVED it! You will not be disappointed with this recipe!
Tired of the same ole bla bla grilled chicken? Try this! Absolutely delicious. My 16 year old son said "This is the best marinade ever" I didn't change a thing except I just marinaded boneless skinless chicken breast and grilled them whole. I made a spring mix salad with strawberrys and Raspberry viniagarette dressing (also from this site) and the flavors went together beautifully. I will definitely be making this again.