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    You are in: Home / Community Forums / Cooking Q & A / Question:Stir-Fry Chicken With Garlic Sauce
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    Question:Stir-Fry Chicken With Garlic Sauce

    sarawoertink
    Tue Oct 02, 2012 11:07 pm
    Newbie "Fry Cook" Poster
    Stir-Fry Chicken With Garlic Sauce

    If I have to let this marinade over night because I won't have two hours to wait once I'm home from work, is it going to mess anything up? Sorry, I'm new to this cooking business icon_rolleyes.gif
    Chicagoland Chef du Jour
    Wed Oct 03, 2012 7:31 am
    Food.com Groupie
    sarawoertink wrote:
    Stir-Fry Chicken With Garlic Sauce

    If I have to let this marinade over night because I won't have two hours to wait once I'm home from work, is it going to mess anything up? Sorry, I'm new to this cooking business icon_rolleyes.gif


    Welcome!
    I have had to let chicken marinade overnight (rains moved in and we could not grill) and it turned out fine.

    Typically, 2 hours is the suggested timing but shorter marinationtime will work too.
    Overnight may allow the flavors to penetrate too deep. It may over do it in this case, since this uses strips of chicken and not a half breast. You could filet the chicken in half lengthwise (to make it thinner) and then cut it into thinner strips before cooking.

    Another option: Can you have everything ready and throw it together before you leave for work? That will reduce your marinating time.
    DrGaellon
    Wed Oct 03, 2012 7:53 am
    Food.com Groupie
    There's no acid in this marinade, so there's no worry about it breaking down the proteins. You might reduce the soy to 2 tbsp so as not to oversalt your meat, but otherwise an extended bath in this marinade shouldn't be a problem.
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