Prep 10 mins
Cook 1 hr 30 mins
Have made this recipe for 10-15 years. It is so easy to make and quite tasty.
- 4 -6 skinless chicken breasts
- 1⁄4 cup light soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger
- 1 tablespoon oil
- 1⁄4 teaspoon pepper
- 1 tablespoon sherry wine
- Mix soy sauce, garlic, ginger, oil, pepper and sherry.
- Pour mixture over chicken.
- Marinate 4 hours or overnight.
- Bake at 350 for 90 minutes.
- Note: adjust the soy sauce amount to taste, as it can make the chicken taste salty.
Had this last night. Only thing different is I put it on the grill. Next time will put it in the oven. This is a keeper. Thanks for sharing the recipe and I hope to see many more from you.
The colour of the chicken was nice, the texture perfect but the taste did not live up to the expectations. While cooking it smelled heavenly and we sat down to dinner mouthwatering. The "crust" was fine, brown and nice but once you cut it, it was white, no taste. I marinated overnight and as the recipe did not state if it should be drained or cooked in the marinade I chose the latter. It was also not stated if it should be baked covered or uncovered. I put a lid on the pan in the oven. Also had a gut-feeling that 90 minutes in the oven would be far too long for chicken breasts. Checked after 35 minutes and they were done. I am so sorry this recipe did not meet our expectations, we had really looked forward to this dinner.