Minna’s Favorite Recipes…She’s Back
Here is a delicious appetizer recipe that I’ve been using for many years. It’s quick, easy, and as tasty warm or cold. Set the finished chicken pieces in a dish with a supply of toothpicks, or serve as part of an Asian flavored salad. Enjoy!
1 pound skinned, boned chicken breasts (or the tenders)
1 teaspoon salt
2 tablespoons light soy sauce
2 tablespoons maple syrup
2 tablespoons dry sherry
½ teaspoon shredded fresh gingerroot
½ teaspoon Chinese five-spice
2 tablespoons vegetable oil
2 tablespoons sesame seeds
Chutney or plum sauce, if desired
If using whole breasts, cut each breast in half lengthwise.
In a shallow baking dish, stir together salt, soy sauce, maple syrup, sherry, gingerroot, Chinese five-spice and oil. Add chicken and turn to coat evenly. Cover and refrigerate at least 2 hours or up to 8 hours, turning occasionally.
Preheat oven to 400F. Sprinkle chicken with sesame seeds. Place chicken in a baking dish, with marinade, and bake, uncovered, about 15 minutes or until no longer pink in the thickest part; cut to test. Brush occasionally with marinade during baking. Cut chicken into chunks and serve warm or cold, garnished with Italian parsley. If desired, accompany with chutney or plum sauce.
Makes about 24 pieces.