Title: Soy-Orange-Marinated Chicken Breasts
Categories: Cooking wit, Poultry, Steamer
Yield: 4 Servings

---Soy-Orange Vinaigrette---
2 tb Fresh orange juice
1 tb Hoisin sauce
1 tb Soy sauce
2 ts Rice wine vinegar
1/2 ts Dark sesame oil
1 Scallion; chopped
1 tb Chopped fresh cilantro
1 ts Grated ginger root
1/8 ts Freshly ground black pepper

----------------------------------CHICKEN----------------------------------
4 Boneless skinless chicken
-breast halves; 1 to 1 1/2
-lbs total
1 ts Toasted sesame seeds

Water level medium

Combine all ingredients except chicken and sesame seeds in a shallow bowl
large enough to hold chicken. Add chicken and turn to coat. Cover and
refrigerate for at least 20 mins. or up to 2 hours. Remove the chicken from
the bowl, reservong vinaigrette and put in a single layer in steaming
basket. Cover and steam until the chicken is cooked throug and the juices
run clear when the thickest part is pierced with a small knife, 15-20 mins.
Transfer the chicken to a plate and let rest for 5 mins. Meanwhile, pour
the reserved vinaigrette into a small nonreactive saucepan and bring to a
boil. Remove from heat and set aside. To serve slice the breasts crosswise
on an angle and fan the slices on individual plates. Bring the vinaigrette
back to a boil and pour over the chicken. Sprinkle with the sesame seeds.

Source-Cooking with Steam by Stephanie Lyness Formatted for Mastercook by
Carol Floyd--c.floyd@arnprior.com Submitted to REG 4-Sept. 1997

NOTES : I put the chicken in a zipper plastic bag and add the vinaigrette
to marinade. It is very easy and less messy.
Recipe by: Cooking with Steam-Stephanie Lyness

Posted to MC-Recipe Digest V1 #931 by Carol & Bob Floyd
on Nov 29, 1997