Ingredients
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1/4 cup rice vinegar
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2 tablespoons black bean paste
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1 tablespoon soy sauce
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1 teaspoon brown sugar
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1 tablespoon white wine
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1 teaspoon dry mustard
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1 teaspoon hot pepper sauce
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1 teaspoon peanut oil
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4 -6 garlic cloves, minced
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1 -2 tablespoon fresh minced gingerroot
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1 lb boneless skinless chicken breast
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3/4 cup chopped scallion
Instructions
- Place chicken in a large baggie or plastic or glass pan.
- Combine all other ingredients and mix well; pour over chicken.
- Cover and chill for at least 6 hours or overnight.
- Remove chicken from marinade; ***grill 5 minutes per side or until cooked (see last note) or, bake with the marinade at 375 for 30 minutes(until juices run clear when pierced with a fork).
- ***If grilling, you can heat marinade until boiling and reduce a little, then simmer 3 minutes and serve over grilled chicken.