This is one of my favorite recipes for chicken and salmon, and its very easy to make the night before and let flavors meld, then spoon on sauce.
Saute on medium heat with a little sesame oil-
2 tablespoons minced ginger
2 tablespoons minced garlic
Once garlic and ginger begin to brown, add-
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.
