I can has Recipe?
Alright, so I can't quite do measurements due to how I do it, buuuut...
Mix in a large bowl:
3 parts soy
1 part teriyaki
At least 2 teaspoons of Plum Sauce (If you prefer sweeter, Add up to 4 but no more than that)
A teaspoon of Sesame Oil
A pinch of Parsley
About a teaspoon of garlic salt*
You don't need a lot. This is mainly a marinade, so keep this in mind. NOTE, My bowl is rather huge and the average amount of soy I used was the last third of a soy bottle and I poured in enough Teriyaki that would be the equivalent of double the oil for when you boil water for spaghetti. It didn't even fill 1/5 of the bowl.
Soak your boneless chicken breast about up to 30 minutes. You want your chicken to have a coating of this marinade and get enough soaked in. Best results I've had, as well, are three breasts being soaked at a time. Depending on the size of your bowl, and meal, this will differ.
Preheat your Oven at 350 degrees.
Place the amount of chicken on a non-stick baking pan (spray it with a light coat of pam or whatnot btw) that can hold the rest of your marinade mix. Pour it into the pan and apply a small handful around the pan each of**:
Chopped Water Chestnuts
Sliced Leek
Beansprouts
It doesn't matter if it is on the chicken or not. For six chicken breasts bake for about an hour or until the chicken browns.
Upon serving, the new skin for the chicken will actually be a bit hard and chewy so do give yourself and/or your guests something other than butter knives, ffff.
* I have tried both garlic cloves and garlic salt. Both do work. Use about 2 cloves if using whole garlic and chop as finely as you can. Using whole garlic WILL make it a little stronger.
** I have yet to see if the addition of these matter or not. So this is OPTIONAL.
Also, the sauce is a pain to clean off the pan, but the chicken is good. It's not too strong or light, though if you find it bland experiment as you wish. I find leeks and water chestnuts delicious to go with it myself~.
Mix in a large bowl:
3 parts soy
1 part teriyaki
At least 2 teaspoons of Plum Sauce (If you prefer sweeter, Add up to 4 but no more than that)
A teaspoon of Sesame Oil
A pinch of Parsley
About a teaspoon of garlic salt*
You don't need a lot. This is mainly a marinade, so keep this in mind. NOTE, My bowl is rather huge and the average amount of soy I used was the last third of a soy bottle and I poured in enough Teriyaki that would be the equivalent of double the oil for when you boil water for spaghetti. It didn't even fill 1/5 of the bowl.
Soak your boneless chicken breast about up to 30 minutes. You want your chicken to have a coating of this marinade and get enough soaked in. Best results I've had, as well, are three breasts being soaked at a time. Depending on the size of your bowl, and meal, this will differ.
Preheat your Oven at 350 degrees.
Place the amount of chicken on a non-stick baking pan (spray it with a light coat of pam or whatnot btw) that can hold the rest of your marinade mix. Pour it into the pan and apply a small handful around the pan each of**:
Chopped Water Chestnuts
Sliced Leek
Beansprouts
It doesn't matter if it is on the chicken or not. For six chicken breasts bake for about an hour or until the chicken browns.
Upon serving, the new skin for the chicken will actually be a bit hard and chewy so do give yourself and/or your guests something other than butter knives, ffff.
* I have tried both garlic cloves and garlic salt. Both do work. Use about 2 cloves if using whole garlic and chop as finely as you can. Using whole garlic WILL make it a little stronger.
** I have yet to see if the addition of these matter or not. So this is OPTIONAL.
Also, the sauce is a pain to clean off the pan, but the chicken is good. It's not too strong or light, though if you find it bland experiment as you wish. I find leeks and water chestnuts delicious to go with it myself~.