Asian · Dinner · Lunch · Poultry · Quick Dinner

Oven-braised Soy-Sriracha Chicken

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I was tried of my usual baked chicken lunches, so I decided to add an Asian flare to it.  Sriracha is all the rage in recipes now so I decied to hop on that band-wangon and  give it a shot.  This recipe can very well be done on the stove top, but with all the rain we have been getting I thought turning on the oven would be a good idea.  I hope you enjoy this recipe !

Ingredients:

4 large boneless skinless chicken breasts

1/4 cup soy sauce

2 Tbsp of rice wine vinegar

2 Tbsp of Sriracha

1 inch ginger, thinly sliced

1 tsp of sesame seeds

Method:

Marinade the chicken breasts with all the ingredients, overnight in an oven proof dish.

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Preheat the oven to 375F

Bake the chicken, covered for 30 mins.

For the last 15 mins ( or till the chicken is cooked through), remove the cover and spoon the pan broth over the chicken every 5 mins.

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Let the chicken cool a little bit, serve slice and spoon over the pan juices.

I eat it as is, but a side of jasmine rice would fork really well.

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