ASIAN CHICKEN

 

ASIAN CHICKEN

Serves 4

Approx. 3 Syns per serving

4 tbsp. reduced-salt soy sauce
2 dessertspoons sesame oil - 8 Syns (Frylight doesn't really work for this recipe)
2 level tbsp. runny honey - 5 Syns
3 slices of root ginger
2 cloves of garlic, crushed
4 skinless chicken breasts

In a small, microwave-safe bowl, combine the soy sauce, honey, ginger root and garlic.
Heat in the microwave, on Medium, for 1 minute, then stir. Heat again for 30 seconds, watching that it doesn't boil.
Put the chicken breasts into a shallow dish, lined with foil (Just to help with the washing-up afterwards!). Pour the marinade over, making sure the chicken is well coated, cover and put in fridge for about 4 hours.
Pre-heat the oven to 180C/Gas 4.
Drain the marinade off the chicken, into a small pan. Bring to the boil and simmer over a medium heat for 5 minutes.
Pour the marinade over the chicken breasts, removing the ginger slices, and cook the chicken for 35-40 minutes, basting frequently. At the end of the cooking time, check the chicken is thoroughly cooked and the juices run clear.