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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I triple this recipe when chicken is on sale, freeze it with the marinade in resealable bags. The night before I need it, I place a bag in the refrigerator and the chicken marinates as it thaws.Anne Wegener, Springville, Indiana Ingredients:
1/4 cup lemon juice |
1/4 cup soy sauce |
2 tablespoons canola oil |
3 garlic cloves, minced |
1/2 teaspoon ground ginger |
6 boneless skinless chicken breast halves (4 ounces each) |
4 teaspoons cornstarch |
1/2 cup water |
1/4 cup chicken broth |
hot cooked rice |
1/4 cup sesame seeds, toasted |
Directions:
1. In a large resealable plastic bag, combine the lemon juice, soy sauce, oil, garlic and ginger. Set aside 1/4 cup for basting, cover and refrigerate. Add chicken to remaining marinade; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Broil chicken 4 in. from the heat for 6-7 minutes on each side or until a meat thermometer reads 170°.
3. Meanwhile, in a large saucepan, combine the cornstarch, water, broth and reserved marinade until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve chicken and sauce with rice. Sprinkle with sesame seeds. Yield: 6 servings.
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