Ingredients Jump to Instructions ↓

  1. 4 Boneless chicken breasts with skin

  2. 1/2 cup 118ml Soy sauce

  3. 1/4 cup 59ml Peanut oil

  4. 1 Lime - juiced

  5. 1 Ginger - (abt 1") - peeled, chopped

  6. 2 Garlic cloves - chopped

  7. Kosher salt - to taste

  8. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Put the chicken breasts in a large plastic freezer bag. Add the soy sauce, peanut oil, lime juice, ginger, and garlic. Seal the bag and shake it well to combine the ingredients. Marinate for at least 1 hour, preferably overnight. You can put the bag in the freezer where it will keep for up to 6 months. When you are ready to cook the chicken, remove it from the freezer and thaw it overnight in the refrigerator.

  2. Heat a well-seasoned cast-iron pan, a non-stick skillet, or a grill pan over medium-high heat. Remove the chicken from the marinade and shake off any excess; season with salt and pepper. Cook the chicken breast until done, about 4 to 5 minutes per side. Slice and serve on top of the Hearty Shiitake Mushroom And Miso Soup (see recipe).

  3. This recipe yields 4 servings.


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