Wednesday, April 28, 2010

Recipe of the week

Honey Peanut Chicken Marinade
1/2 cup honey
1/2 cup Dijon mustard
1/3 cup creamy all natural peanut butter
1/8 cup rice wine vinegar
1/3 cup low sodium soy sauce
2 Tbsp sesame oil
1 Tbsp ground allspice

Place all ingredients in blender and process until smooth and well combined. Pour marinade over the poultry in a ziploc bag or shallow glass dish. Cover dish or seal bag and refrigerate for up to 3 hours. Cook chicken as desired (baked at 350 degrees for 45 min)
We tried this last night. It's good served over jasmine rice with a tossed green salad. This is a heavier tasting sauce, but has a great flavor. Get your blend on, Trainer Todd

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