| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chicken, Chinese |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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