Marinated and Baked Forbidden City Chicken
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
4 boneless, skinless chicken breasts
3 T peanut oil or canola oil
1/2 – 1 tsp. Curry powder
1/4 – 1/2 tsp. ground cinnamon
1 tsp. ginger puree
1 tsp. garlic puree
3 T sweetener of your choice, see notes, or use brown sugar if you prefer
3 T soy sauce
1 T fresh-squeezed lemon juice
2 T chicken stock
sliced green onions for garnish
Directions
Heat oil in small pan for about 1 minute, then turn off heat. Whisk in curry powder, cinnamon, ginger, garlic, and sweetener of your choice. Add soy sauce, lemon juice, and chicken stock. Stir until well combined. Trim all visible fat and and tendons from chicken. Make small crosswise slits about 1/2 inch apart down the length of each chicken breast. Put chicken in Ziploc bag and pour marinade over. Marinate 3-4 hours in refrigerator. To cook, remove chicken from marinade and place top side down in glass or crockery dish that you have sprayed with nonstick spray. Use a pastry brush to brush both sides of chicken with the marinade left in the plastic bag. Let chicken come to room temperature while you preheat the oven to 325F/162C. When oven is heated, put chicken in and cook 20 minutes. Then remove from oven, turn chicken with top side up and brush with marinade you saved in the plastic bag. Cook 10 minutes more. After 10 minutes, remove chicken again and brush with the marinade that’s collected in the pan and cook 5-10 minutes more, or until chicken is lightly browned and feels firm to the touch. Don’t overcook or chicken will be dry. Serve hot.