Monday, October 24, 2011

Sweet Asian Chicken Marinade

From the Cookbook Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family.

This is our favorite chicken marinade from this cookbook so far. Prepare it in bulk so that with this recipe you will have 3 meals of chicken prepared--one for dinner tonight, and two for your freezer! To test the recipe, or to just make a single meal, divide the ingredient measures by 3.

  • 6 lbs boneless skinless chicken breasts
  • 1 cup brown sugar, packed
  • 1 cup tamari/soy sauce
  • 1/4 lime juice or juice of 1 fresh lime (I recommend fresh lime if possible)
  • 1/2 teaspoon curry powder
  • 3 Tablespoons minced garlic--about 25 cloves (I recommend fresh--process in a food processor to reduce prep time)
  • 2 1/4 teaspoons crushed red pepper flakes (or to taste, more if you prefer spicy)
  • 3 freezer containers or freezer bags--I find if I use smaller chicken breasts I can fit this meal in a quart-size bag.
1. Divide chicken between 3 freezer containers.
2. Combine sugar, tamari, lime juice, and curry powder in a pourable mixing bowl, whisk to combine. 3. Divide and pour marinade evenly into 3 freezer containers.
4. Add 1 Tablespoon of minced garlic and 3/4 teaspoon of crushed red pepper flakes to each container. Mix chicken, marinade, garlic, and flakes, then freeze until needed or marinate for a minimum of 6-8 hours.

To cook: First defrost chicken fully in refrigerator.

To grill (recommended): cook chicken over medium low heat, turning every 5 minutes and basting with extra marinade. Stop basting at least 5 minutes before removing from grill. Cook until center temp of chicken reaches 165 degrees on a meat thermometer. Cover cooked chicken with foil, let stand for 5 minutes. Slice chicken into 1/2 inch strips against the grain.

On the Stove: Slice into 1/2 strips against the grain, then stir fry in a wok or large pan over med-high heat with oil such as peanut oil, until pieces are no longer pink in the center.

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