Soy-Orange-Marinated Chicken Breasts

Recipe Ingredients

		Soy-orange vinaigrette
2 tablespoons	30ml	Fresh orange juice
1 tablespoon	15ml	Hoisin sauce
1 tablespoon	15ml	Soy sauce
2 teaspoons	10ml	Rice wine vinegar
1/2 teaspoon	2.5ml	Dark sesame oil
1		Scallion - chopped
1 tablespoon	15ml	Chopped fresh cilantro
1 teaspoon	5ml	Grated ginger root
1/8 teaspoon	0.6ml	Freshly ground black pepper

Recipe Instructions

4 boneless skinless chicken breast halves -- 1 to 1 1/2 pound 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 minutes or up to 2 hours Remove the chicken from the bowl, reserving vinaigrette and put in a single layer in steaming basket. Cover and steam until the chicken is cooked through and the juices run clear when the thickest part is pierced with a small knife, 15-20 minutes Transfer the chicken to a plate and let rest for 5 minutes.

Meanwhile, pour the reserved vinaigrette into a small non-reactive 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.

Source-Cooking with Steam by Stephanie Lyness

NOTES : I put the chicken in a zipper plastic bag and add the vinaigrette to marinade. It is very easy and less messy.

Source:
Cooking with Steam-Stephanie Lyness

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