Asian style marinade for chicken - This turned out delicious!

Basically, it was as follows:
(at your discretion; no exact measurements)
soy sauce
some green onion
plenty of mashed ginger
plenty of chopped garlic
two packets of Splenda (the liquid would be preferable, of course)

Without the Splenda, it ends up tasting more Chinese. With, it tastes
more like teriyaki sauce.

You might want to get fresh ginger and pulp it up using a small
electric chopper (looks like a mini food processor), blender or food
processor. I've discovered that a lot of the jarred ginger (which was
my preferred poison) has corn syrup or sugar in it.

Marinate chicken breast pieces in this stuff for about an hour. Then
fry up with lots of mushrooms (conserving the marinade). After it's
mostly cooked, add some broccoli florets and pour the conserved
marinade in the pan. Cook until chicken's done and broccoli is
slightly more tender. You don't wanna cook the broccoli to death.

This turned out hella tasty... seems like it's good for any diet
unless something here (possibly ginger and green onion and garlic) has
an evil amount of carbs in it.

Thanks. That looks good and nice and easy. I may try this soon.

By the way, I use a small grater with fine holes for the ginger root. I
like this because it eliminates the fibers so that the ginger doesn't
end up like little chunks of wood in your food.

Rebecca

wilson wrote:
Basically, it was as follows:
(at your discretion; no exact measurements)
soy sauce
some green onion
plenty of mashed ginger
plenty of chopped garlic
two packets of Splenda (the liquid would be preferable, of course)

Without the Splenda, it ends up tasting more Chinese. With, it tastes
more like teriyaki sauce.

You might want to get fresh ginger and pulp it up using a small
electric chopper (looks like a mini food processor), blender or food
processor. I've discovered that a lot of the jarred ginger (which was
my preferred poison) has corn syrup or sugar in it.

Marinate chicken breast pieces in this stuff for about an hour. Then
fry up with lots of mushrooms (conserving the marinade). After it's
mostly cooked, add some broccoli florets and pour the conserved
marinade in the pan. Cook until chicken's done and broccoli is
slightly more tender. You don't wanna cook the broccoli to death.

This turned out hella tasty... seems like it's good for any diet
unless something here (possibly ginger and green onion and garlic) has
an evil amount of carbs in it.

Thanks. That looks good and nice and easy. I may try this soon.

By the way, I use a small grater with fine holes for the ginger root. I
like this because it eliminates the fibers so that the ginger doesn't
end up like little chunks of wood in your food.

Rebecca

wilson wrote:
Basically, it was as follows:
(at your discretion; no exact measurements)
soy sauce
some green onion
plenty of mashed ginger
plenty of chopped garlic
two packets of Splenda (the liquid would be preferable, of course)

Without the Splenda, it ends up tasting more Chinese. With, it tastes
more like teriyaki sauce.

You might want to get fresh ginger and pulp it up using a small
electric chopper (looks like a mini food processor), blender or food
processor. I've discovered that a lot of the jarred ginger (which was
my preferred poison) has corn syrup or sugar in it.

Marinate chicken breast pieces in this stuff for about an hour. Then
fry up with lots of mushrooms (conserving the marinade). After it's
mostly cooked, add some broccoli florets and pour the conserved
marinade in the pan. Cook until chicken's done and broccoli is
slightly more tender. You don't wanna cook the broccoli to death.

This turned out hella tasty... seems like it's good for any diet
unless something here (possibly ginger and green onion and garlic) has
an evil amount of carbs in it.

wilson wrote:

Basically, it was as follows:
(at your discretion; no exact measurements)
soy sauce
some green onion
plenty of mashed ginger
plenty of chopped garlic
two packets of Splenda (the liquid would be preferable, of course)


I do something similar. Mine is as follows:

Teriyaki sauce
Ginger
Garlic
Lemon juice
Canola oil
Peanut butter (tiny bit)
Splenda

If I'm making this for pork tenderloin, I'll add a bit of ketchup. Not much.

Jo Anne

wilson wrote:

Basically, it was as follows:
(at your discretion; no exact measurements)
soy sauce
some green onion
plenty of mashed ginger
plenty of chopped garlic
two packets of Splenda (the liquid would be preferable, of course)


I do something similar. Mine is as follows:

Teriyaki sauce
Ginger
Garlic
Lemon juice
Canola oil
Peanut butter (tiny bit)
Splenda

If I'm making this for pork tenderloin, I'll add a bit of ketchup. Not much.

Jo Anne