More great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.
- 4 chicken breast halves, boneless and skinless*
- 1/4 cup soy sauce
- 3 tablespoons (firmly-packed) brown sugar
- 1/2 teaspoon ginger, ground (optional)
- 1 teaspoon lemon juice, fresh-squeezed
- 1/2 green or red bell pepper, cored, seeded and chopped
- 2 cloves of garlic, shopped
- Rice, cooked
Place chicken in shallow, non-reactive pan or in a resealable ziplock plastic bag. In a medium bowl, combine soy sauce, brown sugar, ginger, cranberry vinegar, lemon juice, bell pepper, and garlic; pour over chicken. Marinate in refrigerator 1 hour to overnight.
Preheat oven to 350 degrees F. Place in a glass baking dish and bake for 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife).
Serve with cooked rice. NOTE: Dripping can be served over rice.
Makes 4 servings
* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.