Prep Time : 30 minutes
4 boneless skinless chicken breast halves
4 teaspoons soy sauce (low sodium, if available)
1 tablespoon gingerroot, grated (*or less)
2 cloves garlic, pressed
1/4 cup rice wine vinegar (or rice vinegar)
Put all ingredients in a large zipper-topped plastic bag and place in the fridge; mush it around periodically. It should marinate a couple of hours, at least.
Preheat oven to 350 degrees. Dump the whole bag (not the bag though) into an 8-inch square baking dish; cook chicken till done, about 20 minutes or so, depending on size and thickness of chicken pieces.
*Very gingery. If you don't like too much ginger, feel free to decrease the amount.
Low Carb SERVING SUGGESTIONS: Serve with Asian Coleslaw (using coleslaw mix from the produce department, add mayo and rice vinegar to taste-a ratio of about 3:1 and a touch of chopped cilantro, if you like) and steamed broccoli.
SERVING SUGGESTIONS: Add angel hair pasta tossed with toasted sesame oil and garnished with sesame seeds.