Oh the joys of Monday. I work from home so typically it’s very easy for me to create almost anything I want for dinner because I can fit the prep into break times during the day. However, today I had a business meeting in San Ramon. I didn’t have the luxury of prepping today.
As I thought about what I could whip up, I remembered that I bought a bottle of Siracha sauce a long time ago and forgot I had it. I had heard so much about siracha sauce so I wanted to give it a try.
I bought it from Cost Plus World Market. if you like things spicy than this is a perfect recipe for your.
7 PP per serving
- 1/4 cup soy sauce
- 2 tablespoons plus 1 teaspoon white vinegar
- 2 cloves garlic, minced
- 1 Tablespoon fresh grated ginger
- 1 tablespoon Siracha sauce
- 1 tablespoon sugar
- 1 1/2 teaspoons grated peeled fresh ginger
- 1 1/2 teaspoons toasted sesame oil
- 16 ounces boneless skin less chicken breasts
- sesame seeds
- green onion
In a glass baking dish, whisk together soy sauce, vinegar, Sriracha sauce, sugar, ginger, and sesame oil. Add chicken and toss to coat. Marinate 30 minutes, tossing halfway through.
Preheat oven to 475 degrees.
Top with chopped green onion. Bake until chicken is cooked through and sauce thickens, 30 minutes. Remove from oven and sprinkle black or white sesame seeds on top and serve.
Serve this with a nice cool cucumber salad!