Welsh Family Kitchen
Citrus-Marinated Chicken Breasts
Ingredients:
1 tablespoon finely grated lemon zest (from about 2 lemons)
¼ cup fresh lemon juice
¼ cup fresh orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon grated, peeled fresh ginger, including juices
Extra-virgin olive oil
2 boneless, skinless chicken breast halves, cut into strips
Procedures:
Slice the chicken into strips. In a large, resealable plastic bag combine the marinade ingredients, including 2 tablespoons oil. Place the chicken strips in the bag, press the air out of the bag, and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 3 to 5 hours, turning occasionally.
Remove the chicken from the bag and discard the marinade. Pan-fry in EVOO until firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once. Remove from the heat and let the chicken rest for 3 to 5 minutes.
Notes:
2021-05-21: The chicken breasts were cut into strips after marinating, but before cooking. Next time, they’ll be cut before marinating.
2020-02-10: omitting the cilantro, this was served with leftover Julienne potatoes, Gen Tso Sugar Snap Peas, and 4 bean salad.
2019-12-08: two breasts for the two of us, over rice with Gen Tso sugar snap peas.
2019-03-23: 4 breasts were used, but over-cooked.
2018-05-16: for the two of us.
07/12/2021
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