1 c. soy
sauce
1/3 c.
sugar
4 tsp.
vegetable oil
1 1/2
tsp. ground ginger
1 tsp.
five spice powder
2 bunches
green onion
16 chicken
tenders (approx. 2 lbs.)
Directions
:-
Blend soy
sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar
dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat.
Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain
chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and
tender, while basting occasionally with marinade.
Another
variation of the same recipe:
Ingredients:-
4 halves,
skinned & boned chicken breasts
2 c. half
& half
1 1/2 c.
mayonnaise
3 tbsp.
mango chutney
2 tbsp.
dry sherry
1 tbsp.
sherry vinegar
2 tbsp.
plus 1 tsp. curry powder
1 tsp.
turmeric
2 c.
finely chopped salted roasted peanuts
Directions
:-
Preheat
oven to 350 degrees. Place chicken breasts in a shallow baking dish just large
enough to hold them. Pour half and half over them and bake for 30 minutes. Let
cool and cut in 1 inch cubes.
Process mayonnaise, chutney, sherry, vinegar, curry powder and
turmeric in a blender or food processor. Dip chicken pieces into the curry
mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a
serving plate with fancy toothpicks.
