I was tried of my usual baked chicken lunches, so I decided to add an Asian flare to it. Sriracha is all the rage in recipes now so I decied to hop on that band-wangon and give it a shot. This recipe can very well be done on the stove top, but with all the rain we have been getting I thought turning on the oven would be a good idea. I hope you enjoy this recipe !
4 large boneless skinless chicken breasts
1/4 cup soy sauce
2 Tbsp of rice wine vinegar
2 Tbsp of Sriracha
1 inch ginger, thinly sliced
1 tsp of sesame seeds
Marinade the chicken breasts with all the ingredients, overnight in an oven proof dish.
Preheat the oven to 375F
Bake the chicken, covered for 30 mins.
For the last 15 mins ( or till the chicken is cooked through), remove the cover and spoon the pan broth over the chicken every 5 mins.
Let the chicken cool a little bit, serve slice and spoon over the pan juices.
I eat it as is, but a side of jasmine rice would fork really well.