INGREDIENTS
3
pounds boneless skinless chicken breasts
1/2
cup reduced-sodium soy sauce
1/4
cup fresh lemon juice
1
tablespoon honey
2
teaspoons sesame oil
1
teaspoon dry mustard
1
teaspoon grated fresh ginger
or 1/2 teaspoon powdered ginger
1
teaspoon minced garlic
1/4
teaspoon red pepper flakes
PREPARATION:
- Place soy sauce, juice, honey, oil, mustard, ginger, garlic, and red pepper flakes in gallon-size resealable food storage bag. Add chicken. Seal bag. Turn to coat evenly. Place bag in pan. Chill in refrigerator 1 hour or overnight.
- Preheat oven to 350°F. Line roasting pan with aluminum foil. Remove chicken from bag and place in pan. (Discard unused marinade.) Bake chicken breasts 30 minutes or until no longer pink in center.
This recipe appears in:
Asian
NUTRITIONAL INFORMATION:
Sodium
475 mg
Protein
32 g
Fiber
<1 g
Carbohydrate
4 g
Cholesterol
78 mg
Saturated Fat
<1 g
Total Fat
3 g
Calories from Fat
13 %
Calories
178
DIETARY EXCHANGE:
Meat
4
