Asian Chicken Marinade

Yesterday, I picked up 40 pounds of chicken breasts.  Yes, that was a little crazy, but it’s the farm-raised, organic, etc. for super cheap from a farm out here and they only sell it in units of 40 pounds.  Thank goodness for my chest freezer!  So, while I was cleaning it all, I decided to make a bunch of marinades to put the chicken in once I baggie them all for the freezer so that when I pull it out, I have the chicken and marinade all at the same time!

What with my husband being Filipino, we tend to eat a ton of Asian flavors in our house.  The trickiest part is cutting out some salt, since it tends to be super sodium-filled, what with soy sauce, salt, and other Asian sauces.  However, I’ve found better ways to keep the flavor and lose the salt.

Recipe – Makes enough for 1 lb chicken breasts

1/4 c. soy sauce

2 tbsp. brown sugar

1 1/2 tsp. ground ginger

1/2 c. vegetable oil

2 tsp. Worcestershire sauce

1 tbsp. seasoned rice vinegar

Dash of garlic powder

1 1/2 tsp. dry mustard

Instructions

  1. Combine all ingredients in a quart-sized baggie (the easiest way to do this is to use my easy way to baggie sauces).  Make sure to label the baggie beforehand so you know which marinade is which!
  2. Take off the plastic container, and make sure any lumps of dry ingredients get incorporated into the liquid.
  3. Add two to three chicken breasts.
  4. Let marinate in the fridge for a couple of hours (or longer) or freeze and defrost in the fridge whenever you’re ready to use them!
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