- 1 c. soy sauce
- 1/3 c. sugar
- 4 tsp. vegetable oil
- 1 1/2 tsp. ground ginger
- 1 tsp. five spice powder
- 2 bunches green onion
- 16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.
Another variation of the same recipe:
- 4 halves, skinned & boned chicken breasts
- 2 c. half & half
- 1 1/2 c. mayonnaise
- 3 tbsp. mango chutney
- 2 tbsp. dry sherry
- 1 tbsp. sherry vinegar
- 2 tbsp. plus 1 tsp. curry powder
- 1 tsp. turmeric
- 2 c. finely chopped salted roasted peanuts
Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.