7:30 AM
1 c. soy sauce1/3 c. sugar4 tsp. vegetable oil1 1/2 tsp. ground ginger1 tsp. five spice powder2 bunches green onion16 chicken tenders (approx. 2 lbs.)Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugardissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Coverchicken and refrigerate overnight. Preheat oven to 350 degrees.Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brownand tender, while basting occasionally with marinade.Another variation of the same recipe:4 halves, skinned & boned chicken breasts2 c. half & half1 1/2 c. mayonnaise3 tbsp. mango chutney2 tbsp. dry sherry1 tbsp. sherry vinegar2 tbsp. plus 1 tsp. curry powder1 tsp. turmeric2 c. finely chopped salted roasted peanutsPreheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just largeenough to hold them. Pour half and half over them and bake for 30 minutes. Let cooland cut in 1 inch cubes.Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blenderor food processor. Dip chicken pieces into the curry mayonnaise and roll in thechopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancytoothpicks.
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