tweakeats Recipes

Ginger-Marinated Chicken Breasts

By keithb | tweaked from Ginger-Marinated Pork Tenderloin

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Ingredients & Nutrition

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Ingredients Calories Fat g Carb g Protein g Fiber g
Original Totals Per Serving (1 serving) 872 26.24 77.96 79.83 2.72
Totals Per Serving (1 serving) 932 39.40 77.96 66.32 2.72
Original Recipe Totals 872 26.24 77.96 79.83 2.72
Recipe Totals 932 39.40 77.96 66.32 2.72
1 2/3 cups chicken broth (13 1/2 ounces) 27 0.38 1.53 3.83 1.53
1/4 cup soy sauce 34 0.03 4.85 4.00 0.51
1/4 cup packed brown sugar 209 0.00 53.95 0.07 0.00
3 tablespoons ketchup or 2 tablespoons tomato paste 44 0.14 11.32 0.78 0.14
3 tablespoons finely grated peeled fresh ginger 14 0.14 3.20 0.33 0.36
3 garlic cloves, minced 13 0.04 2.98 0.57 0.19
1 tablespoon cider vinegar or balsamic vinegar 3 0.00 0.14 0.00 0.00
1 (3/4 pound) pork tenderloin 3 4-ounce chicken breasts 408 468 12.01 25.17 0.00 0.00 70.25 56.74 0.00 0.00
1 tablespoon olive oil 119 13.50 0.00 0.00 0.00
Special equipment: an instant-read thermometer

Directions

Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large sealable plastic bag. Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionally, 2 hours.

Bring tenderloin to room temperature, about 1 hour.

Put oven rack in middle position and preheat oven to 425°F.

Pat tenderloin dry and reserve marinade. Heat oil in a 12-inch ovenproof skillet over moderately high heat until hot but not smoking, then brown tenderloin on all sides, turning with tongs, about 3 minutes total. Transfer skillet to oven and roast pork until thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.

While meat is roasting, pour marinade through a fine-mesh sieve into a small saucepan and boil until reduced to about 1/3 cup, 10 to 15 minutes. Stir in remaining cup broth and bring sauce to a simmer. Serve slices of tenderloin with sauce.

Cooks' note: Pork keeps, wrapped tightly in foil and chilled, 3 days.

add your own note

Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large sealable plastic bag. Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionally, 2 hours.

Bring tenderloin to room temperature, about 1 hour.

Put oven rack in middle position and preheat oven to 425°F.

Pat tenderloin dry and reserve marinade. Heat oil in a 12-inch ovenproof skillet over moderately high heat until hot but not smoking, then brown tenderloin on all sides, turning with tongs, about 3 minutes total. Transfer skillet to oven and roast pork until thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.

While meat is roasting, pour marinade through a fine-mesh sieve into a small saucepan and boil until reduced to about 1/3 cup, 10 to 15 minutes. Stir in remaining cup broth and bring sauce to a simmer. Serve slices of tenderloin with sauce.

Cooks' note: Pork keeps, wrapped tightly in foil and chilled, 3 days.

add your own note

Recipe Info

Prep:
n/a
Start to finish:
n/a
Yield:
Makes 1 serving (with leftovers)
Servings:
1

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