| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese4 | 4 | servings |
INGREDIENTS
| 1/3 | c | Orange juice |
| 3 | tb | Chinese plum sauce* |
| 1 | ts | Dijon mustard |
| 2 | tb | Grated fresh gingerroot |
| 2 | ts | Rice vinegar |
| 1/4 | ts | Crushed red pepper flakes |
| 4 | Skinless; boneless chicken | |
| Breast halves | ||
| 1 | ts | Oil |
INSTRUCTIONS
1. Stir together the orange juice, plum sauce, mustard, ginger, vinegar and red pepper flakes. Put the chicken into a glass pan and add the marinade. Turn to coat the chicken. Cover and refrigerate at least 1 hour, or overnight. 2. Remove the chicken fro the marinade and discard the marinade. In a large nonstick skillet, heat the oil over medium heat. When hot, add the chicken. Cook about 4-5 minites per side, or until the chicken is no longer pink when cut into the center. * The Chinese plum sauce can be found in the Asian food section of major supermarkets. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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