Soy-orange-marinated chicken breasts

Yield: 4 Servings

Measure Ingredient
---Soy-Orange Vinaigrette---
2 tablespoons Fresh orange juice
1 tablespoon Hoisin sauce
1 tablespoon Soy sauce
2 teaspoons Rice wine vinegar
½ teaspoon Dark sesame oil
1 Scallion; chopped
1 tablespoon Chopped fresh cilantro
1 teaspoon Grated ginger root
⅛ teaspoon Freshly ground black pepper
4 Boneless skinless chicken breast halves; 1 to 1 1/2 lbs total
1 teaspoon Toasted sesame seeds

CHICKEN

Water level medium

Combine all ingredients except chicken and sesame seeds in a shallow bowl large enough to hold chicken. Add chicken and turn to coat. Cover and refrigerate for at least 20 mins. or up to 2 hours. Remove the chicken from the bowl, reservong vinaigrette and put in a single layer in steaming basket. Cover and steam until the chicken is cooked throug and the juices run clear when the thickest part is pierced with a small knife, 15-20 mins.

Transfer the chicken to a plate and let rest for 5 mins. Meanwhile, pour the reserved vinaigrette into a small nonreactive saucepan and bring to a boil. Remove from heat and set aside. To serve slice the breasts crosswise on an angle and fan the slices on individual plates. Bring the vinaigrette back to a boil and pour over the chicken. Sprinkle with the sesame seeds.

Source-Cooking with Steam by Stephanie Lyness Formatted for Mastercook by Carol Floyd--c.floyd@... Submitted to REG 4-Sept. 1997 NOTES : I put the chicken in a zipper plastic bag and add the vinaigrette to marinade. It is very easy and less messy.

Recipe by: Cooking with Steam-Stephanie Lyness Posted to MC-Recipe Digest V1 #931 by Carol & Bob Floyd <c.floyd@...> on Nov 29, 1997

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