Beachcomber Chicken
Yield
12 servingsPrep
15 minCook
30 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken thighs, boneless, skinless
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 | each |
ginger
minced |
*
|
| ¾ | cup |
sugar
|
|
| 2 | ounces |
sherry
|
|
| ½ | cup |
organic shoyu
|
|
| ½ | cup |
ketchup
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken thighs, boneless, skinless
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 | each |
ginger
minced |
*
|
| 177 | ml |
sugar
|
|
| 57.8 | ml/g |
sherry
|
|
| 118 | ml |
organic shoyu
|
|
| 118 | ml |
ketchup
|
|
| 5 | ml |
salt
|
|
Directions
Crush ginger and garlic together.
Combine the rest of the ingredients into a s auce.
Marinate the chicken for an hour.
Drain the chicken from all excess marinade, reserving liquid.
Microwave on high for 12 minutes; skin side down, if using thighs, breast side down for whole chicken.
Cover. Turn chicken pieces and baste with marinade.
Microwave on high for 13 minutes, cover.
If desired thicken marinade with a little cornstarch and use it as a gravy.
