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4 servings
suggest servings
| 2 1/2 | pounds | chicken pieces | meaty |
| 1/2 | cup | soy sauce, light | |
| 1/4 | cup | water | |
| 2 | tablespoons | vegetable oil | |
| 2 | tablespoons | sesame oil | Asian |
| 2 | tablespoons | sesame seeds | crushed |
| 2 | each | scallions, spring or green onions | chopped |
| 2 | cloves | garlic | finely chopped |
| 1 | teaspoon | ginger | chopped, fresh |
Rinse chicken; pat dry.
Combine all remaining ingredients in large resealable food storage bag; add chicken. Seal.
Refrigerate 4 hours or overnight, turning once or twice.
HEAT oven to 350°F.
Pour 1/2 cup marinade into 13 x 9 x 2-inch glass baking dish.
Add chicken.
Discard remaining marinade.
BAKE 35 to 45 minutes or until chicken is no longer pink in center and reaches internal temperature of 165°F.
| % Daily Value* | |
| Total Fat 54.0g | 83% |
| Saturated Fat 13.0g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 250mg | 83% |
| Sodium 1298mg | 54% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 1.0g | 4% |
| Sugars 1.0g | |
| Protein 80.0g | 161% |
| Vitamin A | 11% | Vitamin C | 5% | |
| Calcium | 11% | Iron | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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