1 cup low-sodium tamari/soy sauce,
1/2 cup rice-wine vinegar
1/4 cup orange juice, fresh or not
3 tablespoons sesame oil
a pinch of crushed red pepper
Bring to a boil, reducing by half, and then let cool overnight in the refrigerator-
Clean four pieces of chicken, pat dry (skin optional), spoon sauce onto pieces, and bake in 350 degree oven for 25-35 minutes (brown or 165 degrees internal temperature depending upon if it is skinless or boneless).
To mix up the usual dish, I have added apple-carrot slaw over chicken while baking, and stir fried some sugar snap peas and baby corn.
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
www.wine.cookappeal.com- About Us