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Date Posted: 05:07:48 06/19/05 Sun
Author: Pat
Author Host/IP: c-24-4-141-83.hsd1.ca.comcast.net / 24.4.141.83
Subject: ORIENTAL GLAZED CHICKEN

Saw this on another site and thought it sounded really good, very flavorful ingredients. Might have to give it a whirl soon.

ORIENTAL GLAZED CHICKEN

1/4 cup Soy sauce
3 tbsps. Rice vinegar
2 tbsps. Lemon juice
2 tsps. Five-spice powder
1/2 tsp. Curry powder
1/4 Hot pepper flakes
2 lbs. Chicken pieces
1 tbsp. Hoisin sauce

In shallow dish, combine the first six ingredients.
Put chicken into a plastic bag; add marinade. Seal
bag and turn it several times to ensure that the
chicken has been well coated. Refrigerate for at
least 8 hours or for up to 12 hours, turning
occasionally.

Reserving 1/3 cup of marinade, place chicken,
flesh side up, on a greased grill over medium heat.
Close lid and cook, turning twice, for 25 minutes.
Whisk hoisin into reserved marinade. Brush over
chicken; cook for 5 minutes or until glazed and
juices run clear when pierced. Serve with Dipping
Sauce.

DIPPING SAUCE

1/4 cup Rice vinegar
3 tbsps. Granulated sugar
1 clove garlic, minced
1/4 tsp. Hot pepper flakes

Whisk vinegar, sugar, garlic and hot pepper flakes
until sugar is dissolved.
Let stand for at least 2 hours or for up to 8 hours.

Serve chicken along with Asian Pasta Salad

ASIAN PASTA SALAD

2 cups Fusilli or rotini
4 oz Sugar snap peas or snow peas
Half Each sweet red and green pepper
1 piece (2 inches) English cucumber
1/3 Thinly sliced radishes
2 Green onions, thinly sliced

In a pot of boiling salted water, cook pasta for 7
minutes. Meanwhile cut peas in half diagonally;
add to pot and cook for 3 minutes or until pasta is
tender but firm and peas are tender crisp. Drain
and rinse under cold water; drain well and transfer
to a bowl.

Cut peppers in half crosswise; cut lengthwise into
thin strips. Cut cucumber in half lengthwise; slice
thinly on diagonal. Add peppers, cucumber
radishes and onions to the bowl.

DRESSING

2 tbsps. Rice vinegar
4 tsps. Hoisin sauce
2 tsps. Each soy sauce and lime juice
2 tsps. Each sesame oil and vegetable oil
1 tsp. Grated gingerroot
1 Clove garlic, minced
1/4 tsp. Dry mustard

Whisk ingredients together; toss with pasta
mixture. (Salad can be refrigerated, covered, for up
to 4 hours.)

Makes 4 servings.

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