Name: Asian Chicken
Yield: 10 servings
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

Text Size:

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

Directions

Yield:
10 servings

Serving size:
1/10 of total recipe

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 foil. Remove chicken from bag and place in pan. (Discard unused marinade.) Bake chicken breasts 30 minutes or until no longer pink in center.

Calories: 178 calories, Carbohydrates: 4 g, Protein: 32 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 78 mg, Sodium: 475 mg, Fiber: 1 g

Exchanges per serving: 4 Meat.