North Dakota Winter Ginger-Chili Chicken

When it's -20 on the verge of January and there's a lot of winter left to go, you need something deliciously spicy to warm you up. This is an easy mix-chill-bake recipe that goes great with jasmine rice, couscous, as an app with peanut sauce, or with thyme roasted potatoes.

• Ready In: 1 hr 50 mins
• Serves: 4

Ingredients

• 3  chicken breasts
• 1⁄4 cup lemon juice
• 4  tablespoons soy sauce
• 1  splash white wine vinegar
• 1  tablespoon ginger juice or 1  tablespoon  fresh grated ginger
• 1  large garlic clove, crushed
• 3  pulverized dried chinese chilies, seeds and all
• 1  little  salt and pepper
• 4  tablespoons olive oil

Directions

1. Chop chicken into bite-sized cubes.
2. mix marinade.
3. marinate chicken in frig for 90 minutes.
4. Move chicken to a baking pan with a slotted spoon, not transferring too much marinade to the pan.
5. bake at 400 until no longer pink in center.
6. Serve with peanut sauce.