Recipe - Soy-Orange-Marinated Chicken Breasts

SoyOrange Vinaigrette
2 tablespoon Fresh orange juice
1 tablespoon Hoisin sauce
1 tablespoon Soy sauce
2 teaspoon Rice wine vinegar
One half teaspoon Dark sesame oil
1 Scallion; chopped
1 tablespoon Chopped fresh cilantro
1 teaspoon Grated ginger root
1/8 teaspoon Freshly ground black pepper

CHICKEN
4 Boneless skinless chicken
breast halves; 1 to 1 1/2
lbs total
1 teaspoon Toasted sesame seeds

Water level medium

Combine all ingredients except chicken and sesame seeds in a shallow bowl
large enough to hold chicken. Add chicken and turn to coat. Cover and
refrigerate for at least 20 mins. or up to 2 hours. Remove the chicken from
the bowl, reservong vinaigrette and put in a single layer in steaming
basket. Cover and steam until the chicken is cooked throug and the juices
run clear when the thickest part is pierced with a small knife, 1520 mins.
Transfer the chicken to a plate and let rest for 5 mins. Meanwhile, pour
the reserved vinaigrette into a small nonreactive saucepan and bring to a
boil. Remove from heat and set aside. To serve slice the breasts crosswise
on an angle and fan the slices on individual plates. Bring the vinaigrette
back to a boil and pour over the chicken. Sprinkle with the sesame seeds.

SourceCooking with Steam by Stephanie Lyness Formatted for Mastercook by
Carol Floydc.floyd@arnprior.com Submitted to REG 4Sept. 1997

NOTES : I put the chicken in a zipper plastic bag and add the vinaigrette
to marinade. It is very easy and less messy.
Recipe by: Cooking with SteamStephanie Lyness

Posted to MCRecipe Digest V1 #931 by Carol & Bob Floyd
c.floyd@arnprior.com on Nov 29, 1997